Greek Broccoli Salad

My awful belly virtually demanded that I be kinder to myself after eating all the chips and salsa in Austin, Texas. I gave up drinking for a week and forced myself to return to yoga. Additionally, I’ve been eating a lot of fresh vegetables at home. Every day I’m feeling more in control.

I’ve never really believed in detox diets or cleaning juice fasts, but the other day I found myself searching for “detoxifying meals.” When I read the list, which included items like greens, alliums (onions and garlic), citrus, olive oil, cruciferous vegetables (hello, broccoli), beets, whole grains, etc., I gave myself a pat on the back. It was like reading a list of all the ingredients I love to eat! Truthfully, the best medication is whole foods.

broccoli and lemon dressing

This broccoli salad recipe contains quite a few of those detoxifying ingredients. Broccoli, shallot, olive oil and almonds combine with a few of my favorite Greek flavors to create a simple and utterly delicious side salad. Sun-dried tomatoes play a leading role, of course. Almonds add some crunch and play nicely with the flavor of broccoli.

Feta or kalamata olives lend a bold, salty punch, but they overpowered the other flavors once combined, so I would choose one or the other. This broccoli salad is a fun alternative to more traditional broccoli salad, given its Mediterranean flair. This broccoli salad recipe is perfect when you’re looking for a vibrant, healthy side dish that doesn’t sacrifice flavor. It also packs well for outdoor potlucks and picnics!

how to make broccoli salad

dog and broccoli salad

Also read: Greek Broccoli Salad




Broccoli salad

  • 1 large bunch of broccoli (about 1 ¼ pounds), florets removed and sliced into small, bite-sized pieces
  • ⅓ cup roughly chopped sun-dried tomatoes*
  • ¼ cup chopped shallot or red onion
  • ¼ cup crumbled feta cheese or thinly sliced kalamata olives
  • ¼ cup sliced almonds


  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup or agave nectar
  • 1 clove garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt, more to taste
  • Pinch red pepper flakes


  1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
  2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
  3. For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing. (It’s great right away, too, though!)