Mediterranean Greek Broccoli Salad

If you ask me, Greek salads don’t get enough credit for being so adaptable.

This fresh take swaps out lettuce for crunchy broccoli florets and adds sun-dried tomatoes for a sweet, tangy twist. The lemon-oregano dressing brings that classic Greek flavor while toasted almonds give it an extra crunch.

It’s tossed with creamy feta cheese and shallots for a bit of sharpness. A drizzle of olive oil and a pinch of red pepper flakes help the whole thing come together.

It’s a simple side dish that works for weeknight dinners or potlucks, and it actually gets better after sitting in the fridge for a few hours.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the dressing. Look for broccoli with tight, dark green florets and firm stalks, avoiding any that look yellowed or wilted. You can use regular broccoli crowns from the grocery store, or if you find broccoli with longer stems, don’t toss them – just peel the tough outer layer and slice them thin for extra crunch. Some stores also sell pre-cut broccoli florets which can save you time, though whole heads are usually fresher and more affordable.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Broccoli: Fresh broccoli is really the star here and shouldn’t be substituted, but you can use a mix of broccoli florets and chopped stems for more texture and less waste.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, cherry tomatoes cut in half work great. You’ll lose some of that concentrated flavor, but the salad will still taste fresh and bright.
• Feta cheese: Try goat cheese for a creamier texture or shaved parmesan for a sharper bite. Both work well with the Greek flavors in this salad.
• Almonds: Walnuts, pecans, or pine nuts are all good substitutes. Toast them lightly before adding to bring out their flavor.
• Shallot: Red onion works perfectly here – just use about the same amount. If raw onion is too strong for you, soak the chopped pieces in cold water for 10 minutes, then drain and pat dry.
• Lemon juice: Red wine vinegar or white wine vinegar can step in if you’re out of lemons. Start with 1 ½ tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about 1 inch across for the best texture.

Another common error is skipping the blanching step for raw broccoli, but if you prefer it raw, make sure to chop it extra fine so it’s not too tough to chew.

Don’t add the dressing right before serving, as the salad really needs that 30-minute resting time (or even a few hours in the fridge) to let the flavors blend and soften the broccoli slightly.

Finally, go easy on the salt in your dressing since feta cheese is already pretty salty – you can always add more at the end, but you can’t take it away once it’s mixed in.

What to Serve With Greek Broccoli Salad?

This Greek broccoli salad is perfect alongside grilled chicken or lamb, since the lemony dressing and feta really complement those Mediterranean flavors. I love serving it at cookouts with kebabs or gyros, or even as part of a bigger spread with hummus, pita bread, and tzatziki. If you’re keeping things vegetarian, it pairs nicely with falafel or a simple frittata. The salad also works great as a side for grilled fish like salmon or sea bass, and leftovers are perfect for lunch the next day on their own or stuffed into a pita pocket.

Storage Instructions

Store: This salad keeps really well in the fridge for up to 3 days in an airtight container. The broccoli actually gets better as it sits and soaks up all that lemony dressing. Just give it a good toss before serving since the dressing might settle at the bottom.

Make Ahead: You can prep this salad a day in advance, which makes it perfect for potlucks or meal prep. If you want the almonds to stay extra crunchy, add them right before serving instead of mixing them in ahead of time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 22-26 g
• Fat: 74-82 g
• Carbohydrates: 48-56 g

Ingredients

For the salad:

• 1.3 lb broccoli (cut into small 1/2-inch florets for better dressing coverage)
• 1/2 cup sun-dried tomatoes (I prefer Mezzetta brand packed in oil)
• 1/4 cup shallot
• 1/3 cup feta cheese
• 1/4 cup almonds (toasted in a pan for 3 minutes to add extra crunch)

For the dressing:

• 1/4 cup olive oil (I always use Pompeian Robust Extra Virgin)
• 2.25 tbsp lemon juice
• 1.5 tsp honey
• 1 clove garlic (freshly pressed for a sharper bite)
• 0.75 tsp oregano
• 1/2 tsp mustard (I like Maille Dijon for its smooth texture)
• 1/4 tsp salt
• 1 pinch red pepper flakes

Step 1: Toast Almonds and Prepare Mise en Place

• 1/4 cup almonds
• 1/4 cup shallot, diced
• 1 clove garlic, pressed
• 1.3 lb broccoli, cut into florets
• 1/2 cup sun-dried tomatoes, chopped

Toast the almonds in a dry skillet over medium heat for about 3 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their natural oils and adds crucial crunch to the salad.

While the almonds toast, finely dice the shallot, press the garlic clove, cut the broccoli into small 1/2-inch florets, and roughly chop the sun-dried tomatoes.

Set all prepped ingredients aside on a clean workspace.

Step 2: Build the Dressing

• 1/4 cup olive oil
• 2.25 tbsp lemon juice
• 1.5 tsp honey
• 1 clove garlic, pressed
• 0.75 tsp oregano
• 1/2 tsp mustard
• 1/4 tsp salt
• 1 pinch red pepper flakes

In a small bowl, whisk together the olive oil, lemon juice, honey, pressed garlic, oregano, Dijon mustard, salt, and red pepper flakes until fully emulsified.

The dressing should be smooth and cohesive—the mustard and honey act as natural emulsifiers to help bind the oil and lemon juice together.

Taste and adjust seasonings if needed.

Step 3: Assemble and Dress the Salad

• broccoli florets from Step 1
• sun-dried tomatoes from Step 1
• shallot from Step 1
• 1/3 cup feta cheese
• toasted almonds from Step 1
• dressing from Step 2

In a large bowl, combine the broccoli florets from Step 1, sun-dried tomatoes, diced shallot, crumbled feta cheese, and toasted almonds.

Pour the dressing from Step 2 over the salad and toss thoroughly, making sure every floret gets coated.

I like to use my hands to gently toss—it ensures even distribution without breaking the broccoli.

Step 4: Let Rest and Serve

Let the salad sit at room temperature for 30 minutes before serving.

This resting period allows the flavors to meld together and the broccoli to absorb the dressing while maintaining its slight crunch.

If you’re making this ahead, you can refrigerate it for up to 4 hours—just give it a quick toss before serving.

Mediterranean Greek Broccoli Salad

Delicious Mediterranean Greek Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the salad::

• 1.3 lb broccoli (cut into small 1/2-inch florets for better dressing coverage)
• 1/2 cup sun-dried tomatoes (I prefer Mezzetta brand packed in oil)
• 1/4 cup shallot
• 1/3 cup feta cheese
• 1/4 cup almonds (toasted in a pan for 3 minutes to add extra crunch)

For the dressing::

• 1/4 cup olive oil (I always use Pompeian Robust Extra Virgin)
• 2.25 tbsp lemon juice
• 1.5 tsp honey
• 1 clove garlic (freshly pressed for a sharper bite)
• 0.75 tsp oregano
• 1/2 tsp mustard (I like Maille Dijon for its smooth texture)
• 1/4 tsp salt
• 1 pinch red pepper flakes

Instructions

 

• Toast the almonds in a dry skillet over medium heat for about 3 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their natural oils and adds crucial crunch to the salad. While the almonds toast, finely dice the shallot, press the garlic clove, cut the broccoli into small 1/2-inch florets, and roughly chop the sun-dried tomatoes. Set all prepped ingredients aside on a clean workspace.
• In a small bowl, whisk together the olive oil, lemon juice, honey, pressed garlic, oregano, Dijon mustard, salt, and red pepper flakes until fully emulsified. The dressing should be smooth and cohesive—the mustard and honey act as natural emulsifiers to help bind the oil and lemon juice together. Taste and adjust seasonings if needed.
• In a large bowl, combine the broccoli florets from Step 1, sun-dried tomatoes, diced shallot, crumbled feta cheese, and toasted almonds. Pour the dressing from Step 2 over the salad and toss thoroughly, making sure every floret gets coated. I like to use my hands to gently toss—it ensures even distribution without breaking the broccoli.
• Let the salad sit at room temperature for 30 minutes before serving. This resting period allows the flavors to meld together and the broccoli to absorb the dressing while maintaining its slight crunch. If you're making this ahead, you can refrigerate it for up to 4 hours—just give it a quick toss before serving.