Broccoli Salad with Sun-Dried Tomatoes and Almonds


1 head broccoli (about 1 pound), florets removed and sliced into bite-sized pieces*

⅓ c. chopped sun-dried tomatoes**

3 Tbs. minced shallot, finely diced red onion, or sliced green onion

¼ c. thinly sliced kalamata or black olives

¼ c. olive oil

2 Tbs. freshly squeezed lemon juice

1 clove garlic, minced

1 tsp. honey (or maple syrup)

½ tsp. dried oregano

½ tsp. Dijon mustard

salt, to taste

pinch of red pepper flakes (optional)

¼ c. sliced almonds, toasted

¼ c. crumbled feta cheese (optional)


Bring a large pot of water to a boil.  Add the broccoli florets and cook until bright green and crisp-tender, about 1-2 minutes.  Remove with a slotted spoon and submerge in a bowl of ice water.  Let stand for 1-2 minutes, then drain and pat dry.  Add the broccoli to a large bowl with the sun-dried tomatoes, minced shallot, and olives; toss.

In a small bowl, whisk together the olive oil, lemon juice, garlic, honey, oregano, and mustard.  Pour the dressing over the broccoli mixture and toss to coat.  Add salt to taste, along with a pinch of red pepper flakes (if using).  Let stand for at least 30 minutes.  Before serving, sprinkle with the toasted sliced almonds and feta cheese, if using.

Recipe adapted from:

* Don’t discard your broccoli stems!  Slice them into thin matchsticks and combine them with matchstick-sliced carrots, then toss with a vinaigrette dressing to make a delicious slaw.  See this link for recipe inspiration:  

** If your sun-dried tomatoes are not packed in oil and are a bit tough, pour boiling water over them, and let them stand 15-30 minutes to rehydrate.  Drain and pat dry before chopping (discard soaking water or add to the pot of boiling water for blanching the broccoli).