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.