Kalyn's Kitchen

Broccoli Salad with Feta and Almonds

Broccoli Salad with Feta and Almonds is amazing with the fried almonds adding crunch and the Feta adding tangy flavor. Please, DO NOT skip the fried almonds!

PIN Broccoli Salad with Feta and Almonds to make it later!

Broccoli Salad with Feta and Almonds on serving plate

I first made this Broccoli Salad with Feta and Almonds years ago and then (sob!) it kind of disappeared into the archives of the blog and I forgot about it for a while. Then a few months ago I made it for a family party where kids came to my house to play and the moms and grandmothers came to hang out. And WOW! Everyone at the party went crazy over this simple salad with big flavors, and after I’d made it for another party and then once more just for myself, I started to think this recipe really needed better photos.

So I made the salad recently and snapped some better pictures, which I hope will entice you to try it if you’ve never made this amazing salad. I originally found the recipe in Fine Cooking Annual Volume 2, and adapted it just a little from the version that Tasha DeSerio created for Fine Cooking. I loved everything about the combination of flavors here, including the very garlicky dressing, but please, please, please do not skip the fried almonds. And if you wanted to use a bit more Feta that certainly couldn’t hurt either.

I’m not one of those people who minds raw broccoli in a salad, but in this recipe I thought blanching the broccoli cooked it just enough so it worked perfectly with the red wine vinegar dressing, Feta, and fried almonds. Are you getting the message that you MUST make this salad!

Barely-Blanched Broccoli Salad with Feta and Fried Almonds process shots collage

How to Make Broccoli Salad with Feta and Almonds:

(Scroll down for complete printable recipe plus nutritional information.)

  1. Trim broccoli into same-size flowerets; then blanch for exactly 3 minutes in boiling water and dump into colander to drain. 
  2. Mash together the garlic clove and salt, then add the red wine vinegar and hot pepper flakes and let it sit for 10 minutes. 
  3. Heat 1 T olive oil in a frying pan, add almonds and fry until the almonds are golden brown.  (Watch them carefully; this only takes 2-3 minutes and they can get too brown rather quickly if you’re not careful.)
  4. Drain the fried almonds on paper towels.  (You can season them with salt if you want to, but I didn’t)
  5. Crumble enough Feta to make 1/2 cup. (Or use more if you’d like; more Feta is always good, right?)
  6. Whisk the olive oil into the vinegar-garlic mixture to make the dressing. Stir together the broccoli, feta, and half the almonds and toss with the dressing.
  7. Serve salad right away, sprinkling the rest of the almonds on top.

Barely-Blanched Broccoli Salad with Feta and Fried Almonds found on KalynsKitchen.com

Make it a Low-Carb Meal:

Barely Blanched Broccoli Salad with Feta and Fried Almonds would be a great side dish for Air Fryer Salmon, Greek Lemon Chicken, or Baked Greek Meatballs for a low-carb meal.

More Tasty Recipes with Broccoli:

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds ~ Kalyn’s Kitchen
Broccoli and Asparagus Frittata ~ A Mind Full Mom
Broccoli Gratin with Swiss and Parmesan ~ Kalyn’s Kitchen
Tangy Mustard Broccoli Slaw with Mango ~ Aggie’s Kitchen
Low-Carb Baked Mini-Frittatas with Broccoli and Three Cheeses ~ Kalyn’s Kitchen
Baked Chicken Parmesan and Broccoli Sheet Pan Meal ~ Rachel Cooks

Stir together the broccoli, feta, and half the almonds and toss with the dressing.  Serve salad right away, sprinkling the rest of the almonds on top.

Broccoli Salad with Feta and Almonds

Yield 4 servings
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes

Broccoli Salad with Feta and Almonds is an amazing combination of flavors.


  • 1 tsp. + 1/4 tsp. salt (I used kosher salt)
  • 1 lb. broccoli crowns, trimmed and cut into same-size florets
  • 1 large clove of garlic
  • 2 T red wine vinegar
  • generous pinch hot pepper flakes (I used Aleppo pepper; see note.)
  • 5 T extra-virgin olive oil, divided
  • 1/2 cup slivered almonds
  • 1/2 cup crumbled Feta cheese


  1. Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil.  While the water is heating, trim the broccoli crowns and cut into bite-sized flowerets.  (Make them all the same size so they will cook the same amount.)  When water is boiling, add the broccoli, cook for exactly 3 minutes, then drain broccoli into a colander placed in the sink and let it cool.
  2. Mash the garlic with 1/4 tsp. salt.  (I used a Mortar and Pestle (affiliate link), but you can use anything that will smash up the garlic.)  Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes.
  3. Heat 1 T of olive oil in a heavy frying pan, add the almonds, and fry until they are lightly browned, about 2-3 minutes.  (Watch carefully because they can go from lightly browned to burned rather quickly.)  Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes.  (You can salt them if you want, but I thought the salad was salty enough with the Feta.)
  4. After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture.  Combine the broccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat.  Serve salad right away, with remaining almonds sprinkled over the top.


I love Aleppo Pepper (affiliate link) for any recipe where you want a little spicy pepper flavor, but any red pepper flakes will work. This recipe found in Fine Cooking Annual Volume 2; I adapted it just a little from the version that Tasha DeSerio created for Fine Cooking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 313Total Fat: 28gSaturated Fat: 6gUnsaturated Fat: 21gCholesterol: 17mgSodium: 366mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Barely-Blanched Broccoli Salad with Feta and Fried Almonds found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
Broccoli, Feta cheese, and almonds are all great low choices for most any low-carb eating plan, and this Barely Blanched Broccoli Salad with Feta and Fried Almonds would also be good for any phase of the South Beach Diet if you use portion control on the Feta, and I wouldn’t have nuts for a snack on the day you have the salad.

Find More Recipes Like This One:

Use Salad Recipes to find more recipes like this one. And check out Low-Carb and Keto Broccoli Side Dishes for more broccoli options! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Broccoli Salad with Feta and Almonds

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    59 Comments on “Broccoli Salad with Feta and Almonds”

  1. So glad you like it. We thought it was both nutritious *and* delicious!

  2. Fantastic! I love broccoli or cauliflower with nut kernels!
    The more non-processed they are the higher the vitamin content!
    Thanks for sharing!

  3. Thanks Curt. Frying the almonds is really a trick I'm going to remember.

  4. Man o man does that look good. I like that the broccoli is barely blanched. I like a little crunch left in broccoli.

    And the fried almonds! That puts it right over the top!

  5. Nisrine, you are so sweet. I think we just have the same taste, because all your food looks good to me too.

  6. I don't eat broccoli as much as I should but this is a very encouraging recipe for it. I Think I would actually love it. You are always so good at choosing the right ingredients, Kalyn.

  7. I can't take credit for the idea of blanching the broccoli, but I did think it worked perfectly in this recipe!

  8. Yum! I love feta and love broccoli and the amounts you combined are so visually pleasing as well as delicious. Blanching was a great idea too, thanks!

  9. Thanks Maria. The fried almonds were so good.

    Dara, I don't think I'd ever get tired of it either!

  10. This salad seems to have it all – the fresh taste from the broccoli, a little crunch and nuttiness from the almonds and creaminess from the feta. I could eat this for days!

  11. I bet the almonds add a nice crunch. Great salad!

  12. I love the sound of broccoli pesto!

    Lauren, me too. One of my favorite snacks in the world is raw broccoli dipped in low-fat ranch dip!

    Deborah, thanks! This was really quite light and very tasty!

  13. This sounds like a delicious recipe that wouldn't be too heavy. I like broccoli in any form, and I want a big scoop of this!

  14. I <3 broccoli, in all states of doneness. This looks delicious! Thanks for sharing it.

  15. Lydia, I once made a broccoli pesto – I think it's from 101 Cookbooks – and it also used a barely blanched broccoli. Amazing what it does to the veggie, and those of us anti-crudites (like me!) definitely appreciate the change

    I am sure I would love this salad with feta and all – perfect for a light lunch

  16. David, they were delicious in this. Such a simple idea but it really bumped up the flavor.

  17. I just want to eat handfuls of those fried almonds! : )

  18. Lydia and Joanne, so glad this appeals to you guys. I thought blanching the broccoli really helped it work with the Feta here.

  19. I'm not one of those people who loves raw broccoli, so I love the idea of blanching it first. Also, when it's warm it will absorb a little bit of the dressing. I'm always looking for more green dishes to add to my holiday menu.

  20. I love broccoli but not so much raw…which means this salad is perfect for my T-Day table!