Greek Broccoli and Tomatoes
Elevate your side dish game with this vibrant and flavorful Greek Broccoli and Tomatoes recipe, a Mediterranean-inspired creation that combines wholesome ingredients with bold flavors. Crisp-tender broccoli florets and juicy cherry tomatoes are sautéed with aromatic garlic, sweet red onion, and a touch of dried oregano for a savory base. The dish is finished with crumbled feta cheese, briny Kalamata olives, and a drizzle of fresh lemon juice, bringing a delightful balance of tanginess and richness. Perfect as a healthy side or a light vegetarian main, this quick and easy recipe comes together in just 20 minutes, making it a go-to option for busy weeknights. Serve it warm or at room temperature and pair it with crusty bread or grilled proteins for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 200 grams cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small red onion
- 2 garlic cloves
- 1 teaspoon dried oregano
- 100 grams feta cheese
- 1 tablespoon lemon juice
- 50 grams pitted Kalamata olives
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the broccoli florets and cherry tomatoes thoroughly. Set them aside to dry.
Cut the broccoli into small, bite-sized florets if they’re not already prepared. Halve the cherry tomatoes.
Finely slice the red onion and mince the garlic cloves.
Bring a large pot of water to a boil. Add a pinch of salt and blanch the broccoli florets for 2-3 minutes until crisp-tender. Immediately transfer the broccoli to an ice water bath to stop the cooking process. Once cooled, drain and pat dry.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced red onion to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the broccoli florets and halved cherry tomatoes to the skillet. Sprinkle with dried oregano, salt, and black pepper. Toss everything gently to combine and cook for 3-4 minutes, allowing the flavors to meld.
Remove the skillet from heat and transfer the vegetables to a serving bowl.
Crumble the feta cheese over the vegetables. Add the pitted Kalamata olives and drizzle with lemon juice.
Serve warm or at room temperature as a side dish or light main meal.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 16.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 836 mg | 64% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 786 mg | 17% | |
*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.
