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.
OMG!! It’s delicious. Now it’s my favorite recipe!!!!Thank you !!!!
You’re welcome, Olga! Thank you for your review.
I made this for a crowd (had to put on my thinking cap to upsize for 75 people!!) It was a hit! Many asked for the recipe. The gathering was a company sponsored football tailgate. The menu was pork BBQ, slaw, beans. I wanted to add something for the vegetarians (they usually have slim pickings at these events) so I chose the feta over the olives, but I might have to try it just once with both (tho author recommends against, ha). I actually forgot to add in the scallions but many said they were glad, as they are “onion adverse”. I have a fam member who is allergic; glad to have a recipe for him tho I’ll put scallions on the side next time for the inbibers to add in.
I’m glad this one was a hit! I appreciate your review.
To confirm – we do not blanch or steam broccoli at all prior to making? Does it get tender sitting in juices?
No need to, but you can try it if you like.
Can you suggest any substitutions for onion and garlic? A family member has an allergy to alliums.
Also what’s your preferred method for washing broccoli and cauliflower?
Thank you!
I don’t have great substitute options for those, sorry! I appreciate your review.
This salad was delicious! I made it exactly as recipe says, used the olives instead of feta. Amazing crunch to the broccoli! The dressing was delightful! I will only be making this dressing from now on! So good! Thank you!
How long can this be made in advance without getting soggy?
Hi Katie! I don’t find this gets soggy. Broccoli tends to hold up pretty well.
I was pleasantly surprised how good this salad turned out. I had reservations about making it with raw broccoli but after letting the tossed salad sit in the fridge for an hour the dressing really helped soften it up a bit. I will definitely make this again, maybe with feta next time instead of kalamata olives. Thanks for this great recipe!
Just curious why you do not recommend both olives and feta? I love them both equally!
You can try them. I prefer this best as written. Let me know if you try it!
I absolutely love your Greek broccoli salad. I lightly steamed the broccoli and used feta and standard black olives instead of the kalamata and it is delicious. The combination of flavors are great. It is a nice salad to bring to a picnic because it is healthy and different than most traditional salads. Thanks for sharing. Juanita
You’re welcome, Juanita!
I made this recipe yesterday. I used both Feta cheese and Kalamata olives as well as red onion in lieu of the shallot. I had no sundried tomatoes in the house and substituted a sundried tomato pesto (use what you have, right?). Otherwise, I followed the recipe.
The flavors meld together very well. There is both complexity and subtleness to this salad. No one ingredient overpowers the others. My bride and I thoroughly enjoyed this refreshing, flavorful and healthy salad. This will become our go-to broccoli salad replacing all the different mayonnaise-based salads we have made in the past. Thank you for sharing this recipe.
Definitely a keeper! Made it for a few friends and they asked for recipe. I’ve made a few of your recipes and they are always good. Thank you!
You’re welcome, Diane! Thank you for your review.
Very very good recipe. Not dripping in mayonnaise. Dressing is outstanding!
Great to hear, Cate!
Made this for a family barbecue and it was a hit! Multiple people asked for the recipe.
I blanched the broccoli, omitted the tomatoes and almonds and added more feta and it was perfect.
Great to hear, Aicha!
Delicious recipe – everyone loved it!! My husband loves feta cheese and Kalamata olives so I put a bit of each – delicious.
Also, LOVE the sweet pictures of Cookie! Smiling at wonderful pictures of our pups and remembering all the funny stories is the perfect way to always warm our hearts with their love. I got such a glimpse of her personality just by the two pictures you posted – made me smile!
Thank you, Linda!
Easy, yes. Delicious, absolutely! I inhaled this salad — perfect mix of ingredients/flavors. There was more dressing than I needed, but no problem…now I have extra for another salad. SO GOOD!
Great to hear, DDb!
Lovely recipe.
Thank you, Chandra!
Yum! So very very good!!
Made last night. Substituted pumpkin seeds for the almonds due to a nut allergy in my household. Picky eater approved as well.
That’s great to hear, Joanne!
This recipe is so so delicious ♥️ thank you this is now my new way to eat broccoli
Great to hear, Caterina!
This is my go to broccoli salad. It never fails to please.
DELICIOUS! Better the next day once the dressing has had time to soak into the broccoli but still good immediately. The flavors work so well together. Easy, healthy & tasty. How does she do it?
Thank you for this treat!
Hi Kate,
I would like to purchase your book, however, I am based in Sydney, Australia and have problems with no delivery options.
Would you happen to know of any international delivery possibility?
Made exactly as written. Very good. Will be will be on repeat. The options are limitless !
I was just going through your recipe for Broccoli salad. I had a question – do we not need to steam the Broccoli?
How do you ALWAYS come with the best salads ?? This one is truly excellent – even without sun-dried tomatoes. Perfectly balanced and the exactly right amount of dressing : bravo!
Thank you, Nathalie! I so appreciate you taking the time to rate and review the recipes.