Best 5 Broccoli Salad With Feta Recipes

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Broccoli salad is a refreshing and flavorful side dish that is perfect for summer gatherings or potlucks. It is made with fresh broccoli florets, crumbled feta cheese, dried cranberries, chopped walnuts, and a tangy dressing made with mayonnaise, sour cream, honey, Dijon mustard, and apple cider vinegar. Some variations of the salad may also include shredded cheddar cheese, chopped bacon, or sliced almonds. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying choice. The combination of sweet, savory, and tangy flavors creates a delightful balance that will please everyone at your table. In this article, we will provide you with two different recipes for broccoli salad: a classic version and a lightened-up version that uses Greek yogurt instead of mayonnaise. Both recipes are easy to make and can be tailored to your own preferences by adding or omitting ingredients as desired.

Let's cook with our recipes!

BROCCOLI SALAD WITH FETA



Broccoli Salad With Feta image

Make and share this Broccoli Salad With Feta recipe from Food.com.

Provided by Shannon 24

Categories     Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups broccoli, raw bite size pieces
1/2 cup red onion, chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup feta cheese
1/2 cup low-fat plain yogurt
1/2 cup light mayonnaise
1 1/2 tablespoons sugar
1 tablespoon lemon juice
salt
pepper

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!

ROASTED BROCCOLI AND FETA SALAD



Roasted Broccoli and Feta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/2 ounces baby arugula (about 3 large handfuls)
4 ounces crumbled feta cheese

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 WITH CHARRED RED PEPPERS & FETA



Broccoli with charred red peppers & feta image

Enjoy broccoli with crumbled feta, charred red peppers, red onion and garlic as a vibrant veggie side dish. It's a perfect partner for our slow roasted lamb

Provided by Melissa Thompson - Journalist and food writer

Categories     Side dish

Time 25m

Yield Serves 4-6 as a side

Number Of Ingredients 6

2 red peppers
1 large head of broccoli
1 tbsp vegetable oil
1 red onion, peeled and thinly sliced
1 garlic clove, crushed
100g feta, crumbled

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.

Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

BROCCOLI AND FETA SALAD



Broccoli and Feta Salad image

I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines "Canadian Living."

Provided by heather in Ont

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1/2 cup very thinly sliced red onion

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.

Nutrition Facts : Calories 228.2, Fat 15.5, SaturatedFat 6.6, Cholesterol 33.4, Sodium 645.3, Carbohydrate 15.4, Fiber 4.9, Sugar 6, Protein 10.3

BROCCOLI BUFFET SALAD



Broccoli Buffet Salad image

This is a great salad to pack for lunch at work, or to take to family gatherings. Try adding a bit of crumbled, cooked bacon for variety!

Provided by kelcampbell

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

3 cups broccoli florets
½ cup chopped red onion
¼ cup sunflower seeds
½ cup chopped raisins
½ cup crumbled feta cheese
½ cup plain low-fat yogurt
¼ cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
  • In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 20.1 g, Cholesterol 12.4 mg, Fat 3.2 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 267.1 mg, Sugar 14.7 g

Tips:

  • Choose the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or brown florets, as this indicates it is not fresh.
  • Cut the broccoli into small florets: This will help the broccoli cook evenly and absorb the dressing better.
  • Blanch the broccoli: Blanching the broccoli will help to preserve its color and crunch.
  • Make the dressing ahead of time: This will allow the flavors to meld and develop.
  • Use a variety of toppings: Feta cheese, bacon, almonds, and dried cranberries are all great options for adding flavor and texture to broccoli salad.
  • Serve the salad chilled: This will help to keep the broccoli crisp and refreshing.

Conclusion:

Broccoli salad is a healthy and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its crunchy broccoli, creamy dressing, and variety of toppings, broccoli salad is a dish that everyone will enjoy.

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