Broccoli Salad With Black Olives and Feta Cheese

Submitted by BakinBaby

"Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste."

 

• Ready In: 18mins
• Ingredients: 11
• Serves: 4

ingredients

• 453.59 g broccoli (stems peeled & cut in 1/4-inch slices and remaining into florets)
• 118.29 ml black olives (Kalamata sliced in half)
• 118.29 ml celery (sliced thin)
• 118.29 ml red bell pepper (sliced thin)
• 59.14 ml red onion (chopped)
• 236.59 ml feta cheese
• 88.74 ml red wine vinegar
• 29.57 ml Dijon mustard
• 2 garlic cloves (minced)
• salt & freshly ground black pepper
• 157.80 ml olive oil

directions

1. Cook broccoli in boiling water for 2-3 min, drain, set aside.
2. Whisk together vinegar,mustard,garlic and olive oil.
3. Combine vegetables and olives in a medium sized bowl, toss in dressing.
4. You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
5. Season with salt and fresh ground pepper to taste.
6. Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.

Reviews

[SarahBeth]

This salad is absolutely amazing! It is so light and refreshing but still substantial! I took the chef's recommendation and added more olives because I too love them! Thanks for a great salad! Made for Newest Zaar Tag!

 

[Dr. Jenny]

This was an easy, very flavorful broccoli salad. It was like a Greek pasta salad that had broccoli as the base instead of pasta. The dressing was tasty though I found it yielded more than I needed for the salad. As you said, I found the salad to hold up well for leftovers and it was nice and crunchy versus soggy as some salads can get after sitting for a day. We served this salad as a side to portobello goat cheese sandwiches. Thanks!