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Broccoli salad on a rustic plate with visible crumbled feta, sliced red onions, and a creamy dressing, served with a fork on a wooden table.
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Broccoli Feta Salad with Toasted Almonds

A crisp and creamy broccoli salad loaded with texture and fresh herbs—ready in minutes and full of bright, fresh flavor.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 minute
Chilling Time 30 minutes
Total Time 46 minutes
Servings 4
Calories 273kcal
Author Michelle Ordever

Equipment

Ingredients

  • Sea salt to taste
  • 6 cups water for cooking broccoli
  • ice and water for ice bath
  • 2 medium heads broccoli cut into bite-size florets
  • ½ cup Feta cheese crumbles
  • ½ small red onion thinly sliced
  • 2 spring onions (scallions/green onions), finely sliced
  • ¼ cup toasted almonds
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped fresh dill

For the Dressing:

  • ⅔ cup sour cream
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and black pepper to taste
US Customary - Metric

Instructions

  • Bring 6 cups (1.5L) salted water to a boil in a large saucepan.
  • While water is heating, prepare an ice bath in a large bowl.
  • Add broccoli to boiling water and cook for 1 minute.
  • Drain broccoli immediately and plunge into the ice bath to stop cooking.
  • Once cooled, drain broccoli well and spin in a salad spinner at least twice to remove excess moisture. Alternatively, pat dry with clean towels.
  • In a medium bowl, whisk together sour cream, vinegar, and mustard. Season to taste with kosher salt and black pepper
    Salad bowl filled with broccoli, red onion, dill, chives, and almonds, ready to be tossed; surrounding ingredients and chopped vegetables visible on the wooden surface.
  • Place broccoli in a large serving bowl and add feta, red onion, spring onions, almonds, chives, and dill.
    Chopped red onion, herbs, and almonds on a cutting board next to a bowl of creamy dressing, crumbled feta, and blanched broccoli in a bowl.
  • Pour dressing over salad ingredients and toss until evenly coated.
  • Chill for at least 30 minutes for best flavor, or serve immediately.
    Broccoli salad on a rustic plate with visible crumbled feta, sliced red onions, and a creamy dressing, served with a fork on a wooden table.

Notes

What’s an Ice Bath?

  • An ice bath is a bowl filled with cold water and a generous amount of ice. It stops vegetables from cooking further once they are blanched and helps preserve their bright color and crisp texture.
 

Tips

  • Make sure broccoli is completely dry to avoid a watery dressing
  • Thinly slicing the red onion ensures it doesn’t overpower the salad
 

Substitutions

  • Swap sour cream with Greek yogurt for a tangier twist
  • Use walnuts or pecans in place of almonds
 

Leftovers

  • Store leftovers in an airtight container in the fridge for up to 2 days
  • Not suitable for freezing.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 273kcal | Carbohydrates: 26g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 386mg | Potassium: 1101mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2288IU | Vitamin C: 274mg | Calcium: 308mg | Iron: 3mg