Mediterranean Broccoli & Cauliflower Salad

A vibrant, nutrient-packed salad bursting with Mediterranean flavors, this dish is perfect as a light lunch, a refreshing side, or even a main when paired with a protein. Crisp vegetables, tangy vinaigrette, and creamy feta come together in this easy-to-make, make-ahead-friendly recipe.

Prep Time: 20 minutes

️ Serves: 4–6

Good for: Lunch, Dinner, Potlucks, Picnics, Meal Prep

Ingredients

For the Salad:

• 2 cups broccoli florets (cut into small bite-sized pieces)

• 2 cups cauliflower florets (also small, even pieces)

• 1 cup cherry or grape tomatoes, halved

• ½ red onion, very thinly sliced

• ½ cup cucumber, diced (preferably seedless or deseeded)

• ¼ cup Kalamata olives, pitted and sliced

• ¼ cup roasted red peppers, chopped

• ¼ cup feta cheese, crumbled

• 2 tbsp fresh parsley, finely chopped

• Optional: 1–2 tbsp toasted pine nuts or slivered almonds, for crunch

For the Mediterranean Dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 clove garlic, minced

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• Salt and freshly ground black pepper, to taste

• Juice of ½ lemon (optional but adds great brightness)

Instructions

1. Prep the Vegetables

Optional Blanching Step
Blanching slightly softens the crunch of the broccoli and cauliflower while preserving their vibrant color and nutrients:

• Bring a medium pot of salted water to a boil.

• Add broccoli and cauliflower florets. Blanch for 1–2 minutes only.

• Immediately transfer them to a large bowl of ice water to stop the cooking process.

• Drain thoroughly and pat dry with a clean towel or paper towels to prevent excess water from diluting the salad.

✅ You can skip the blanching for a fully raw, crunchy salad.

2. Make the Dressing

In a small bowl or mason jar, combine:

• 3 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 minced garlic clove

• 1 tsp Dijon mustard

• 1 tsp oregano

• Salt and pepper to taste

• Optional: squeeze in the juice of half a lemon

Whisk or shake until well emulsified and creamy.

3. Assemble the Salad

In a large mixing bowl, combine:

• Blanched (or raw) broccoli and cauliflower

• Cherry tomatoes

• Sliced red onion

• Diced cucumber

• Sliced olives

• Chopped roasted red peppers

• Fresh parsley

Pour the dressing over the vegetables. Toss everything well to evenly coat.

4. Finish and Serve

• Sprinkle the crumbled feta over the top.

• If using, add a handful of toasted pine nuts or slivered almonds for a nutty crunch.

• Let the salad sit at room temperature for 10–15 minutes before serving. This resting time allows the dressing to soak into the veggies, enhancing flavor.

Serve chilled or at room temperature.

Tips & Variations

• Add Protein: For a heartier version, mix in 1 cup of chickpeas, cooked lentils, or quinoa.

• Make It Vegan: Omit the feta or replace it with a plant-based alternative.

• Make Ahead: This salad holds up well for up to 3 days in the refrigerator. The flavors improve overnight!

• Flavor Twist: Add a pinch of crushed red pepper flakes for heat or a few chopped sun-dried tomatoes for extra umami.

• Serving Idea: Use it as a bed for grilled chicken, shrimp, or falafel.

Storage

• Store in an airtight container in the refrigerator.

• Best enjoyed within 2–3 days.

• If making ahead, add nuts just before serving to retain crunch.