Greek Broccoli Salad
This broccoli salad recipe is light, healthy and packed with delicious Greek flavors! It's a great make-ahead side dish or potluck salad. Easy to make, too!
Updated by Kathryne Taylor on April 12, 2025
Given its Mediterranean flavors, this broccoli salad recipe is a fun alternative to more traditional broccoli salad. 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. Almonds add some crunch and complement the flavor of broccoli. Feta or kalamata olives lend a bold, salty punch, but they overpower the other flavors once combined, so choose one.
This salad is a vibrant, healthy side dish that doesn’t sacrifice flavor. It also packs well for outdoor potlucks and picnics!
I’ve never put much stock in detox diets or cleansing juice fasts, but I found myself googling “detoxifying foods” the other day. I patted myself on the back when I saw the list: greens, alliums (onions and garlic), citrus, olive oil, cruciferous vegetables (hey broccoli), beets, whole grains, etc.
It was like skimming a list of all my favorite ingredients. Whole foods really are the best medicine. For what it’s worth, this broccoli salad recipe contains quite a few of those detoxifying ingredients.
More Salads with Greek Flavors
If you enjoy this bold salad, don’t miss these recipes:
- Cauliflower Salad, which is based on this one
- Chopped Greek Salad
- Cucumber Tomato Salad with Greek Dressing
- Mediterranean Bean Salad
- Watermelon Salad with Feta and Mint
Please let me know how your broccoli salad turns out in the comments! I love hearing from you.
Greek Broccoli Salad
This healthy broccoli salad recipe is packed with my favorite Greek flavors, including sun-dried tomatoes, feta or olives, garlic and lemon. It’s really easy to prepare and holds up well in the refrigerator, so it’s a great make-ahead side dish or potluck dish. Recipe yields about 4 side servings, so multiply if you’re feeding a crowd.
Ingredients
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
Dressing
- 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
Instructions
- In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
- 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!)
Notes
*Sun-dried tomatoes note: I’m partial to Trader Joe’s sun-dried tomatoes that come in a bag because they aren’t oily but they’re soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you’re using tough, dried tomatoes, you’ll need to soak them in boiling water until they’re pliable, then pat them dry and chop them up.
Make it vegan: Use olives instead of feta and maple syrup or agave instead of honey.
Make it nut-free: Omit the almonds entirely or replace them with raw or roasted, shelled sunflower seeds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi, if you were making this as a side dish for a vegetarian dinner, what might you use as the main dish?
Found your website while looking for new salad recipes here in the UK. We don’t use cups so much for measuring, so went for approximate measurements. Love, love, love this. First time using raw broccoli which was a revelation, and the dressing is new one for my repertoire! Thanks for sharing. Delicious!
The dogs eyes are cracking me up!
I made this salad last night and it was absolutely amazing! thanks for all the great recipes on your site. I have spread the word to friends.
Thank you so much, Maggie!
Made this last night and it was amazing! My bf loved it so much he had 3rds, and he is not usually a huge salad guy. What a delicious way to eat veggies. I used pepitas instead of almonds for allergy reasons. I will 100% make this again. Thank you for all your wonderful, plant-centric recipes!
Thank you, Lara! That’s great to hear.
I’ve been looking for a recipe to use up my sun-dried tomatoes and this was fabulous! Absolutely delicious.
I’m glad you found my recipe and enjoyed it! Thanks for letting me know, Jessica.
This was a very bright tasting salad and was a very popular potluck offering. The lemon dressing is a nice change from a vinegar-based dressing and really plays off the vegetables. I used half cauliflower and half brocolli as that is what the garden offered and it was very pretty. After assembling the salad ( using feta, no olives, no nuts) and it sitting for about 2 hours before serving, I thought it a bit too salty. About 1/4 tsp. of salt – or none- would probably be better as the feta and mustard both add to the salt flavor. I will be making this again.
What an easy and tasty recipe! Mine is resting at the moment but I snuck a bite anyway and it’s delicious!!
I have to echo everyone else in how much I love the picture of Cookie with her broccoli stalk :) Reminds me of my aunt’s dog who loved to gnaw raw carrots!
Thanks for the recipe. I’m reminded how I still need to try your kale pesto pizza…!!
Can’t wait to make this recipe. The photo of Cookie with the broccoli stalk was priceless!
She’s a ham!
Can I make the broccoli salad with frozen broccoli? My supermarket sells what they call “broccoli cuts”, which are more stems than florets. (I am one of the few people who love the stems and give away the florets.) I believe I would like this salad if I steamed the broccoli slightly and rested it on paper towels before adding the other ingredients. Another broccoli salad recipe I just read says DO NOT USE FROZEN! which scared me.
Hi Margie, I haven’t tried so I’m not entirely sure. I love the raw broccoli here but I think your plan would work!
This was super-delish and the hit of our picnic! Packed with flavor and oh-so-good for you. Thanks, Kate, for helping me elevate my cooking!
Hooray! You’re welcome, Polly.
Everyone loved it – already planning when I will make it again!
Wonderful!
Yummy! We ate the whole thing in one sitting!
Haha! Double batch next time? :)
I made this, with very minor substitutions. Me and the kids loved it. IG: napifork if you want to take a look.
Thanks, Jess! Be sure to include #cookieandkate in your post, and I’ll see it for sure!
Delicious fresh salad! Used the olives rather than feta to keep it dairy-free. Easy, crunchy and addictive :)
Perfect! Thanks, Kim!
My boyfriend and I have made almost all of your salads. We adapt them into 1 litre mason jars for work lunches, layering the ingredients with the sauce always at the bottom of the jar.
We rarely ate salad before discovering your blog but your salads are so filling and have made our lifestyle much healthier. Now our fridge is stocked with beautiful, healthy salads all week!
This is our absolute favourite salad out of all the ones we’ve tried :) We’ve made is so many times I can’t count! It’s amazing!
We have friends coming over who eat GF and dairy free, and I was just so tired of serving the same raw veggies and fruit. I started combing through your recipes, and there are so many fabulous choices! I just made this Greek broccoli salad and it’s fantastic. Thank you!
I try to provide gluten free and dairy free options when I can. You will find most recipes have notes on them, if not already naturally that way. Thank you for your review, Katie!
We loved this recipe. I blanched the broccoli because my wife has a hard time digesting it raw. I just put the whole head in boiling water, turned the burner off, and let it sit for about a minute. It still had some crunch to it and was very easy to cut into bite sized pieces. I’m going to make it with cauliflower and red bell pepper in addition to broccoli next time. Thanks!
Thanks for sharing, Curt! I’m glad you were able to enjoy it. I really appreciate your review.
I had to laugh at Cookie and the broccoli stalk. I have a German Short Hair and I toss him raw veges all the time to keep him occupied while I cook. I’ll be glad when it’s summer and he can go out in the garden and pick his own! Looking forward to making this salad.
Cookie would adore living in a garden with unlimited access to carrots and vegetable scraps! Do let me know how it turns out for you, Danae. Thanks for the comment!
This was sooooooooo incredible! I changed a few things: I used olives instead of feta, regular/dry sundried tomatoes (not in olive oil), and I added genmai miso and butternut squash hummus (from my local farmer’s market) to my dressing, as well as juice from a full lemon. I omitted the olive oil, as it was not needed with the hummus that already had some. This dressing was drinkable! And the bowl of deliciousness was just that… delish! Thank you for inspiring another great meal, Kate. <3
Thanks for sharing, Gianna! I appreciate your comemnt and review.
We’ve recently gone vegan so we had this as a main for 2, left the stalks in and substituted the almonds for roast cashew nuts and the olives for roasted pickled artichokes. Absolutely delicious, thank you this is an amazing mix of flavours!
I’m glad you liked it, Dave!
Does this keep well overnight in the fridge?
Yes, it does!
How many cups of sliced broccoli florets would you say are used in this recipe?
This salad was soooo yummy and so easy to put together. Definitely a keeper. Thanks!
Great, Kim! I’m happy you enjoyed it.
I added some halved grape tomatoes. I could of ate all of this at once. So good. Thanks Kate for the excellant recipe.
You’re welcome, Julie!
My family loved this! I served it as an entree with wraps on the side and I added a cup of chickpeas for protein. Keep up the good work, I know I can always trust a C&K recipe!
Thank you, Susie!
How about some (lots) of vegetarian entrees that can be grilled? So many vegetarian recipes have baked or roasted protein. A few in-the-foil grilling recipes would be terrific!
One more thing: More pictures of Cookie! You should put one on every page.
Thanks for the feedback! I have a great grilled veggie bowl in my cookbook. :)
The Greek Broccoli recipe is incredible! I did put olives and feta in mine. Loved it! I will definetly share this website.
I bet olives and feta were nice!
I was having an “end of the week/need to go shopping” week night meal dilemma and am so glad I came upon this recipe! Nutritious and delicious with ingredients I had on hand. I served this over quinoa for a quick work lunch and it was fantastic!
I’m glad you came on it too, Kirsten! Thanks for sharing how much you loved it.
I might blanch the broccoli. I love the bright green color, while keeping the crunch. Maybe I’ll add some sunflower seeds. I hate reviews when the reviewer had altered the original recipe, but I’m giving this 5 stars, because it’s just amazing. Please forgive me for my suggested alterations.
You don’t need to cook this broccoli at all! But, if you prefer it blanched, that might work. Thanks for sharing!
Your dog likes broccoli? Adorable! And thanks for the recipes. Excited to try some of your broccoli salads :)
She does! Let me know what you think as you try them.
I made this salad and it is delicious!
Thank you for sharing, Ruth.
I made this with kalamata olives and left feta on the side. I omitted the almonds accidentally. THE BEST THING I HAVE EVER EATEN. Seriously, I could have wept from happiness.
Believe it or not I brought this to a Thanksgiving pot luck with some really stellar cooks. I was a little embarrassed putting it out because I’m not known for cooking skills. Guess what? THEY LOVED IT. With about 40 people in attendance, I heard at least three talk about the broccoli salad. We brought out the leftovers the next day and my greek broccoli salad was nowhere to be found! Tip: make the night before so the dressing has more time to meld with the broccoli.
Hooray! Thanks for sharing.
I LOVE this recipe!make a batch for lunch for the week. It gets better everyday
I’m glad you love it, Cindy! Yes, this is great for lunch for the week.
Yummy! The option for olives was excellent and the dressing is absolutely scrumptious. This did not last long in the fridge c:
Made this recipe last night and my son and his wife had never heard or had a broccoli salad and absolutely loved it. Definitely will be making this again.Thank you. Vicki
You’re welcome, Vicki!
I absolutely love this salad…Thank You!!
Just made this and it was great!!! My husband and I have been trying to eat healthier and your recipes never disappoint. I didn’t add the red onions but it was still great.
Longtime c+k recipe-maker, first time commenter! Made this tonight (vegan version) but lightly steamed the broccoli first – dressing soaked in magically! Husband and I loved it! Thank you!
Delice. Family of 5 loved it. Thanks for the recipe.
Hi there, I am wondering if you blanched the broccoli or is it strictly raw? Thank you!
Hi Cheryl! This is with raw broccoli, but I know some have liked it blanched, steamed and roasted too.
I just have to say that I love this salad so much, but I’ve also made this dressing for other salads and it’s one of my favorites! Such a good all around lemony-herb flavor. I’ve topped quinoa-chickpea salads and other grain salads with this vinaigrette. Yum!
do you let this rest at room temp or refrigerated?
Hi! You want to store this refrigerated.
Omg so good! I had some celery and jicama that needed to be used so I added those as well. Yummy side for my dinner tonight.
I’m glad you loved it, Becky! Thank you for sharing.
i LOVE the pic of the dog with the broccoli and looking so excited about it. WAT TOO CUTE
2021,this is still the best tasting salad I’ve made. Always my go to for potlocks. Although, nowadays I use kale and brocolli to give it more flesh. Thank you
Hi Kate, broccoli salad sounds great, but do you steam the broccoli first or does it just go in raw?
Hi! This salad calls for raw broccoli.
OMG- this salad is amazing!!! Seriously, I can not believe how good it is. The next day, I decided to add some chopped chicken breast to serve as an entree and it was a big hit.
I’m glad you loved it, Amy! I appreciate you sharing.
Thanks so very very much for sharing your wonderful recipes!
You’re welcome! I’m happy you enjoyed it, Shelley.
This is in my top five favourite summer salads. We make it every week in our family. The crunch and umami are so satisfying .
Sooo good! I was out of sun-dried tomatoes so just used a regular tomato, fresh from the farmer’s market. I definitely will be making this again!
Wonderful, Rosemary! Thank you for your review.
Kate, thanks for this delicious Greek Broccoli Salad recipe. I doubled the recipe because I had two large heads of broccoli. Turned out perfect. Love the new take on an old recipe. I actually didn’t miss the sweetness from craisins. Unfortunately, my husband did, but he still enjoyed it. The dressing made it pop. I didn’t have slivered almonds, so put in sunflower/pumpkin seeds. I will definitely make again.
I’m glad everyone was still able to enjoy it, Janet! I appreciate your review.