Broccoli Greek Salad
A quick and easy lunch for many peeps is sometimes handy on a weekend. Cue the Ciabatta Loaf, and you are in business with this one. No Thermomix required. Unless you really want to use it for the dressing, but a balloon whisk is just as good for this quickie.
I was recently sent an amazing bottle of EVOO from Greece by Sydney based company The Grecian Purveyor The olive oil was from family owned and operated company Ladi Biosas a highly awarded EVOO producer with amazing oil and I must say, stunning packaging! A marketers dream! The EVOO sent to me was a first harvest, which means it was from the first press, also single origin, so just the one varietal. Fresh and grassy, peppery but fruity, it truly did make this salad a little special. A supermarket EVOO will not do the trick. I have always said, buy the best EVOO you can afford and save it for salads or drizzling on already cooked foods.
Anyhoo, I digress. I chose broccoli rather than another type of green as it is robust and can have dressing on it for days without losing crunch. Broccolini would also be perfect and as it has a milder taste, may suit younger palates more.
Broccoli is full of compounds like sulforaphane, which is largely responsible for its antioxidant and anti-inflammatory activities. It may also support heart health and blood sugar control and is considered to help fight cancer. So all that stuff your mum told you growing up about eating your broccoli is completely accurate. It is good for you. And it tastes great when drizzled generously with the best EVOO around.
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- 1 Red Onion
- Some iced water
- 1 head broccoli
- 2 large tomatoes
- 100 Grams Cherry tomatoes
- 1/2 continental cucumber
- 1 Capsicum/Pepper red
- 100 Grams kalamata olives, pitted
- 1 Handful Flat Leaf Parsley
- 1 Handful Fresh Mint
- 250 Grams Greek feta, crunmbled
- 150 Grams Extra Virgin Olive Oil (EVOO) plus some more (We used a Greek EVOO for this one) BUY
- 50 Grams sherry vinegar
- 50 Grams Fresh Lemon Juice
- Pink Salt Flakes to taste BUY
- Black Pepper to taste
Slice the onion thinly and place into the iced water and put into the fridge.
Prep the broccoli by slicing the stalks as thinly as possible and then slicing the florets into thin pieces as well. Place into a large bowl.
Dice and halve the tomatoes and cherry tomatoes. Add to the bowl.
Slice the cucumber lengthways in half, then half again before cutting into small pieces. Add to bowl.
Dice the red capsicum, discarding the seeds, ribs and stalk. Add to bowl.
Add the olives to the bowl.
Shred the herbs finely and toss through the salad.
Crumble the feta into the salad bowl and drizzle all of it generously with the additional EVOO.
Place the remaining EVOO, vinegar, lemon juice and seasoning into a small jug and whisk vigorously with a small hand whisk. Drizzle over the entire salad and toss gently to combine. (Don't forget to add the drained red onions!)
Crack more black pepper on top and serve with or without some crusty bread on the side.
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