Description
A vibrant, nutrient-dense Mediterranean-inspired salad featuring blanched broccoli florets and sweet cherry tomatoes. The crisp texture is complemented by a tangy, honey-infused vinaigrette and creamy feta cheese, making it the perfect refreshing side dish for grilled meals or a healthy standalone lunch.
Ingredients
1 bunch broccoli, cut into bite-sized florets
1 pint grape tomatoes, halved lengthwise
1/4 cup red onion, thinly sliced
1 cup feta cheese, crumbled
2 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
2 tbsp honey
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
Instructions
Boil a large pot of water and prepare a steamer basket.
Steam broccoli florets for 90 seconds to 2 minutes until bright green.
Plunge broccoli into an ice water bath for one minute to stop cooking.
Drain the florets well and pat them dry.
In a large bowl, whisk together olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Add the dried broccoli, halved tomatoes, and sliced red onion to the dressing.
Toss to combine thoroughly.
Gently fold in the crumbled feta cheese.
Allow the salad to sit for 30 minutes before serving to let the flavors meld.
Notes
Ensure the broccoli is thoroughly dried after the ice bath so the dressing coats the vegetables evenly. Use a firm feta variety for the best texture. This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 2
- Category: Anti-Inflammatory Recipes
- Method: Blanching
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg