Best 7 Broccoli And Endive Salad With Feta And Red Peppers Recipes

ROASTED BROCCOLI AND FETA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
• Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

Steps:

• Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
• Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
• In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

BROCCOLI AND FETA SALAD

Steps:

• Cut broccoli into florets.
• Pour enough water into saucepan to come 1 inch up side and bring to boil.
• Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
• Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
• Add broccoli, feta cheese, tomatoes and onion.
• Toss to coat.

BROCCOLI WITH CHARRED RED PEPPERS & FETA

Steps:

• Scorch the red peppers directly over the largest flame on the hob for around 5 mins until they blacken, rotating frequently. If you don't have a gas hob, you can use a barbecue or an oven grill on the highest setting. Once blackened, put in a container with a lid and leave to cool.
• Peel the skin off and remove the seeds and any pith from inside. Slice thickly, reserving any juices. Sieve the juices to remove any seeds.
• Cut the broccoli into large florets. Heat the oil in a frying pan over a medium-high heat and fry the broccoli for 5 mins, stirring regularly, until starting to to turn golden brown. Add the onion, garlic, some seasoning and 100ml water, then put the lid on the pan. Reduce the heat to medium and cook for a further 5 mins, stirring regularly.
• Pour in any remaining pepper juices, mix and spoon onto a serving plate. Place the red pepper slices on top and scatter over the feta.

BROCCOLI SALAD WITH FETA

Steps:

• Mix the first five ingredients in a bowl.
• Combine the the last nine ingredients to form the dressing.
• Add to broccoli mixture.
• Cover and refrigerate for 2 hours before serving.
• Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.