Tested till perfect Crunchy Broccoli and Feta Salad

Crunchy Broccoli and Feta Salad

Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2003

Recipe4 out of 5 based on 10 ratings.
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  • Portion size 4 to 6


  • 1 bunch 1bunchbroccoli, (about 1 lb/500 g)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbspwine vinegar
  • 2 tsp 2tspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupcrumbled feta cheese
  • 1 cup 1cupgrape tomatogrape tomatoes or cherry tomatoes, halved
  • 1/2 cup 1/2cupthinly sliced red onionred onions
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Cut broccoli into florets. Peel and cut broccoli stems into 1/4-inch (5 mm) thick slices. Set aside.

Pour enough water into saucepan to come 1 inch (2.5 cm) up side; bring to boil. Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp, about 1 minute. Drain.

In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add broccoli, feta cheese, tomatoes and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 1 day.)

Additional information :

Bonus: For a delicious sandwich, stuff leftover steamed broccoli between 2 slices of crusty Italian bread with some shaved sharp cheese, such as Asiago or Parmesan.

Nutritional Information Per each of 6 servings: about

cal 127 pro 6g total fat 9g sat. fat 4g
carb 7g fibre 2g chol 18mg sodium 371mg

% RDI:

calcium 13 iron 7 vit A 14 vit C 102
folate 22
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