Mediterranean Diet Broccoli Salad
Bright, fresh, and bursting with flavor, this Mediterranean Diet Broccoli Salad is the perfect fusion of healthy and delicious. Featuring crisp, lightly steamed broccoli florets, juicy cherry tomatoes, crunchy cucumber, and briny kalamata olives, this salad delivers a perfect balance of textures and Mediterranean-inspired flavors. Tossed in a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, lemon juice, garlic, and dried oregano, every bite is invigoratingly tangy and refreshing. A generous topping of crumbled feta cheese adds a creamy, salty finish, making this recipe a must-try for anyone seeking a nutrient-packed side dish or light lunch. Ready in just 20 minutes and perfect for meal prep, this broccoli salad is best served chilled and pairs beautifully with grilled proteins or crusty whole-grain bread. Whether you’re following the Mediterranean diet or simply enjoying wholesome, vibrant meals, this salad is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup cherry tomatoes
- 1 large cucumber
- 0.5 medium red onion
- 0.5 cup kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Steam the broccoli florets for about 3-4 minutes until they are bright green and slightly tender but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking process and maintain their vibrant color. Drain and set aside.
Quarter the cherry tomatoes and slice the cucumber into half-moons. Thinly slice the red onion and halve the kalamata olives.
In a large mixing bowl, combine the broccoli florets, cherry tomatoes, cucumber, red onion, and kalamata olives.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined to form the dressing.
Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
Add the crumbled feta cheese to the salad and give it another gentle toss to incorporate the cheese without breaking it apart too much.
Cover the salad and refrigerate for at least 30 minutes so the flavors can meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4457 mg | 194% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 20.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1272 mg | 27% | |
*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.
