Greek Broccoli Salad


  • 1 large head of tightly-packed broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
  • 1/3 cup roughly-chopped sun-dried tomatoes
  • 1/4 cup chopped shallot or red onion
  • 1/4 cup crumbled feta cheese or thinly-sliced kalamata olives
  • 1/4 cup sliced almonds
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey, maple syrup, or agave nectar
  • 1 clove garlic, pressed or minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt, more to taste
  • A pinch of red pepper flakes


In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives, and almonds. In a small bowl, whisk together all of the dressing ingredients until combined. Drizzle the dressing over the salad and toss well. For the best flavor, let the salad rest for 30 minutes before serving, although it is great right away, too.