Broccoli Salad With Black Olives and Feta Cheese
photo by BakinBaby
- Ready In:
- 18mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb broccoli (stems peeled & cut in 1/4-inch slices and remaining into florets)
- 1⁄2 cup black olives (Kalamata sliced in half)
- 1⁄2 cup celery (sliced thin)
- 1⁄2 cup red bell pepper (sliced thin)
- 1⁄4 cup red onion (chopped)
- 1 cup feta cheese
- 6 tablespoons red wine vinegar
- 6 teaspoons Dijon mustard
- 2 garlic cloves (minced)
- salt & freshly ground black pepper
- 2⁄3 cup olive oil
directions
- Cook broccoli in boiling water for 2-3 min, drain, set aside.
- Whisk together vinegar,mustard,garlic and olive oil.
- Combine vegetables and olives in a medium sized bowl, toss in dressing.
- 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.
- Season with salt and fresh ground pepper to taste.
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona