Delicious Quick Easy Broccoli Salad with Feta & Toasted Almonds
This vibrant broccoli salad with feta and toasted almonds is a perfect balance of flavors and textures. Blanched broccoli, tangy feta cheese, crunchy almonds, and a creamy dressing come together for a refreshing and nutritious dish that’s ideal for potlucks, picnics, or simple family dinners.
Equipment
- Large saucepan
- Salad spinner or clean kitchen towels
- Large mixing bowl
- Whisk
- Knife and cutting board
Ingredients
For the Salad:
- Sea salt to taste
- 2 medium heads broccoli cut into bite-size florets
- ½ cup feta cheese crumbles
- ½ small red onion thinly sliced
- ¼ cup toasted almonds
- 2 tablespoons chives chopped
- 1 tablespoon fresh dill chopped
For the Dressing:
- ⅔ cup sour cream
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Kosher salt and black pepper to taste
Instructions
- Blanch the Broccoli: Boil 6 cups of salted water in a large saucepan. Prepare an ice bath by filling a bowl with cold water and ice.
- Once the water boils, add the broccoli florets and cook for 1 minute. Immediately drain the broccoli and plunge it into the ice bath to stop the cooking and retain its color.
- Drain the broccoli and ensure it is dry using a salad spinner or clean kitchen towels.
- Make the Dressing: In a small bowl, whisk together the sour cream, apple cider vinegar, and Dijon mustard. Season with kosher salt and black pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the blanched broccoli, feta cheese, red onion, toasted almonds, chives, and dill.
- Pour the dressing over the salad and toss everything together until well coated.
- Chill or Serve: You can serve the salad immediately or let it chill for about 30 minutes to allow the flavors to meld.
Notes
- Blanching the broccoli preserves its bright green color and ensures a tender-crisp texture.
- Feel free to customize the salad by adding different nuts like pecans or walnuts, or by incorporating dried fruits such as cranberries for a hint of sweetness.
- This salad can be stored in the fridge for up to 2-3 days in an airtight container.