Broccoli Salad with Black Olives and Feta Cheese
Bright, zesty, and packed with wholesome ingredients, this Broccoli Salad with Black Olives and Feta Cheese is a refreshing twist on traditional salad recipes. Featuring tender, blanched broccoli florets combined with the briny richness of sliced black olives, the tangy creaminess of crumbled feta, and the vibrant crunch of cherry tomatoes and red onion, this dish strikes the perfect balance of flavors and textures. A homemade dressing made with extra virgin olive oil, freshly squeezed lemon juice, apple cider vinegar, a touch of honey, and a hint of garlic elevates this salad to irresistible levels. Ready in just 20 minutes, this healthy and colorful side is perfect for barbecues, potlucks, or quick weekday meals. Serve it chilled or at room temperature for a fuss-free dish everyone will love! Keywords: broccoli salad, black olives, feta cheese, healthy salad recipe, quick side dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 0.5 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 clove garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and chop the broccoli into bite-sized florets.
Bring a pot of water to boil and blanch the broccoli florets for 1–2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large mixing bowl, combine the blanched broccoli, sliced black olives, crumbled feta cheese, finely chopped red onion, and halved cherry tomatoes.
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the broccoli mixture and gently toss until everything is well coated.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
