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!
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, 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 (affiliate link) 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!
What ingredients do you need?
- salt (I used kosher salt)
- broccoli crowns
- large clove of garlic
- Red Wine Vinegar (affiliate link)
- pinch hot pepper flakes, I used Aleppo Pepper (affiliate link)
- extra-virgin olive oil
- slivered almonds
- crumbled Feta cheese
What makes this Broccoli Salad so special?
Three things make this broccoli salad just over-the-top good. The garlicky dressing with red wine vinegar is amazing on the broccoli. The fried almonds add the perfect crunch and pop of flavor. And the combination of Feta cheese with garlicky broccoli is amazing!
Do you have to blanch the broccoli?
In this recipe the broccoli is barely blanched (for three minutes), but I do think that very slight cooking makes the broccoli so the dressing flavors it more than it would if the broccoli was raw. And the slight cooking tames down the broccoli for those who don’t enjoy raw broccoli in a salad.
How to Make Broccoli Salad with Feta and Almonds:
(Scroll down for complete printable recipe plus nutritional information.)
- Trim broccoli into same-size flowerets; then blanch for exactly 3 minutes in boiling water and dump into colander to drain.
- Mash together the garlic and salt, then add red wine vinegar and hot pepper flakes and let it sit for 10 minutes.
- Heat 1 T olive oil in a frying pan, add almonds and fry until the almonds are golden brown. (Watch them carefully.)
- Drain the fried almonds on paper towels.
- Crumble enough Feta to make 1/2 cup. (Or use more if you’d like; more Feta is always good, right?)
- 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.
- Serve salad right away, sprinkling the rest of the almonds on top.
Make it a Low-Carb Meal:
This amazing Broccoli Salad with Feta and Almonds would be a great side dish for Air Fryer Salmon, Greek Lemon Chicken, Chicken Cutlets with Mustard Sauce, Baked Parmesan Crusted Chicken, or Baked Greek Meatballs for a low-carb meal.
More Tasty Recipes with Broccoli:
- Roasted Broccoli with Soy Sauce and Sesame Seeds
- Broccoli Gratin
- Mini-Frittatas with Broccoli and Three Cheeses
- Cheesy Broccoli and Cauliflower Soup
- Cheesy Chicken Broccoli Curry Casserole
Broccoli Salad with Feta and Almonds
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
- 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.
- 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.
- 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.)
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, Feta cheese, and almonds are all great low choices for low-carb and Keto eating plans, and this Broccoli Salad with Feta and Almonds would also be good for any phase of the South Beach Diet if you use portion control on the Feta.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
59 Comments on “Broccoli Salad with Feta and Almonds”
Made this as a side for dinner last night. Yum! I'm eating the leftovers now, mixed with fresh baby spinach and kale for a delicious lunch. I think I like it even better cold. Thanks!
Thanks; so glad you enjoyed it!
I love it that people are re-discovering this recipe because it is completely a winner!
Oh, i am so in love with this recipe! I can't believe I've never seen it before… Not a raw brocoli fan, but love it cooked. This is just perfect.
I could live off salads like this. So delicious!!
My CSA has given me broccoli for two weeks in a row. I've been roasting it, but this gives me another great option!
Katharine, so glad it was a hit with your family!
I served this tonight for my extended family gathering. It was wonderful!!! My sister even asked me for the recipe. I will definitely make this again. It was so easy and delicious!
Yaay, so glad it was a hit!
Dear Kalyn, I made this delicious salad for lunch today. My extremely picky toddler gobbled it down in 5 seconds asking for more. I also added lemon herb wild rice and chicken marinated using your savory marinade recipe. Thank you so very much!
You can definitely omit the almonds if you choose to, but I can't honestly say it would taste as good because the fried almonds are fantastic in this recipe. Maybe use less almonds?
Do you think I could omit the almonds? Would it taste just as good??
Jenn, that is great to hear. So glad you liked it!
My Mom made this (at my request) for Thanksgiving. It was DELICIOUS! My whole family loved it, even my sister-in-law, who isn't too fond of broccoli. We will definitely be making this recipe again and again – thank you!!
Bonnie Happy Thanksgiving to you too, and so glad you have been enjoying this!
Love love love this dish. It's become my favorite salad and favorite broccoli dish. I can't get enough of it. Thanks for your great blog and recipes. Keep up the good work and Happy Thanksgiving.
This broccoli salad looks amazing! Even raw…why not, right? Ha.
Now its off to see if my wife, "The Hungry Wife," would be as so kind as to try this version. =P
Check out her broccoli salad recipe for a more southern, classic spin on broccoli salad. It's very delicious as well.
Jeanette, I agree that barely cooked broccoli is best. I've toasted almonds in a dry pan too, but frying them really did make them so flavorful.
I hate overcooked broccoli and either steam it or blanch it like you do. Would love to try it with some feta and some toasted almonds. I just toast them on the stove, no oil needed, just watch carefully.
I like the idea of baking the almonds. And cranberries would be great in this!
This looks delicious! I never fry almonds, instead I just bake them lightly. I will be making this soon for dinner and maybe I might add in a few dried cranberries too.