Ingredients
1 large head broccoli, chopped into florets
8 oz (225g) crumbled feta cheese
1 red onion, thinly sliced
1/4 cup pitted kalamata olives
3 tbsp extra virgin olive oil
1 lemon, juiced and zest reserved
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley or dill
Optional: 1 tbsp balsamic vinegar for extra tang
Instructions
Combine broccoli florets, red onion, olives, and herbs in a large bowl
In a small bowl, whisk olive oil, lemon juice, zest, oregano, salt, and pepper
Pour dressing over the salad and toss until well-coated
Top with crumbled feta cheese
Optional: Add a splash of balsamic vinegar for enhanced flavor
Cover and refrigerate for 15 minutes to let flavors meld before serving
Notes
Adjust salt based on feta’s saltiness
Use fresh broccoli for crisp texture or roast florets at 400°F (200°C) for 10 minutes for added depth
Replace feta with a fresh herb cheese or halloumi for variety
Add cherry tomatoes or cucumber for extra vegetables
Store airtight in fridge for up to 2 days
- Prep Time: 15
- Category: Mediterranean Table
- Method: Chiffonade/Chopping
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg