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Mediterranean broccoli salad

Mediterranean Broccoli Salad

Chelsea Colbath
A simple, satisfying broccoli salad that's filled with Mediterranean flavors.
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Time 10 minutes
Servings 4

Ingredients
  

Lemon Dijon Vinaigrette

  • Juice and zest of 1 lemon
  • 2 + Tablespoons red wine vinegar
  • 2 Tablespoons Dijon mustard
  • 1/4 teaspoon each of salt pepper, and oregano
  • 1 clove garlic grated on the microplane used to zest the lemon
  • 1 teaspoon honey
  • 1/4 cup olive oil

Broccoli Salad

  • 3 bunches broccoli stems and flourettes thinly sliced
  • 1/2 a red onion thinly sliced
  • 1/4 cup Kalamata olives quartered
  • 1/2 cup sliced sundried tomatoes
  • 1/2 cup feta cheese crumbled or sliced into small cubes
  • 1/4 cup basil thinly sliced

Instructions
 

Vinaigrette

  • 1. Zest and juice a lemon into a measure cup. Then, add vinegar to make 1/4 cup total in the measuring cup. For me this was about 2 Tablespoons of vinegar.
  • 2. Add all other ingredients, except olive oil, and whisk to combine. Then, add in oil and whisk again to fully incorporate the oil into the dressing. Set aside.

Salad

  • 1. Place all ingredients into a large serving bowl except feta.
  • 2. Pour dressing over vegetables, and stir well to combine. Then, add in feta cheese and stir gently (so feta isn't completely dissolved by the mixing process).
  • 3. Salad can be eaten immediately, or stored in th fridge for up to 5 days. The longer it sits in the fridge, the more of the lemon-Dijon dressing is absorbed into the broccoli. By day 3 the salad isn't quite as crunchy, but is still completely delicious.