Tested till perfect Broccoli Salad
Broccoli Salad
Photography by Matthew Kimura

Broccoli Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 cups 4cupssliced broccoli floret and stembroccoli florets and stems
  • 1/2 1/2sweet red peppersweet red peppers, seeded and chopped
  • 1/2 cup 1/2cupchopped red onionred onions or sweet onions
  • 1/4 cup 1/4cupcubed feta cheese
  • 2 tbsp 2tbspsunflower seedsunflower seeds
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspred wine vinegar
  • 1/4 tsp 1/4tspeach of salt and pepper
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In saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well.

In bowl, combine broccoli, red pepper, onion, feta cheese and sunflower seeds.

Mix together olive oil, red wine vinegar, salt and pepper; pour over salad and toss to coat.

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