Description
A fresh and crunchy broccoli salad with feta cheese, cherry tomatoes, and sunflower seeds, perfect for a quick lunch or dinner.
Ingredients
- 1 fresh broccoli (about 500g)
- 120g feta cheese, diced
- 200g cherry tomatoes, halved
- 3 tablespoons sunflower seeds, toasted
- 1 small red onion, thinly sliced
- Handful of fresh parsley or dill
- Salt and pepper to taste
- Dressing: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon mustard, 1 small clove garlic, minced
Instructions
- Wash and cut the broccoli into small florets.
- Boil a large pot of water with a pinch of salt, then add broccoli for 2-3 minutes until bright green and tender-crisp.
- Transfer the broccoli to a bowl of ice water to stop the cooking process.
- Once cooled, drain and pat dry with a towel.
- Dice the feta cheese and halve the cherry tomatoes.
- Toast the sunflower seeds in a dry skillet for 2-3 minutes until fragrant.
- For the dressing, mix olive oil, lemon juice, honey, mustard, garlic, salt, and pepper together.
- In a large bowl, combine broccoli, feta, tomatoes, onion, parsley/dill, and sunflower seeds.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for 15 minutes before serving for enhanced flavors.
Notes
Keep the dressing separate until serving to prevent the salad from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean