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Close-up of creamy broccoli feta salad in a white bowl with fresh broccoli florets, crumbled feta, diced red onion, and creamy dressing. Healthy broccoli salad with bright green vegetables and chunky cheese pieces.

Creamy Broccoli and Feta Salad

Nesting Lane
Creamy Broccoli and Feta Salad with a tangy Greek yogurt dressing. Fresh, simple, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 2 minutes
Cooling Time 20 minutes
Total Time 32 minutes
Course Salad
Cuisine American
Servings 4

Equipment

Large Saucepan
Large Bowl
Small bowl or jar for dressing
Colander bowl for ice bath (optional)
Measuring Spoons
Sharp Knife
Cutting Board
Measuring Cup
Whisk

Ingredients
 

Instructions
 

  • In a large saucepan, bring salted water to a boil over high heat.
  • Add the broccoli florets to the boiling water. Blanch for 1 minute, until it turns bright green and is just tender.
  • Drain the broccoli immediately using a colander.
  • Rinse the broccoli under cold running water, or place it into an ice bath, to stop the cooking process.
  • Drain the broccoli well and pat it dry with paper towels.
  • In a small bowl or jar, add the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
  • Using a whisk, mix the dressing until smooth.
  • In a large bowl, place the cooled broccoli, chopped red onion, and crumbled feta cheese.
  • Pour the dressing over the salad.
  • Using a spatula or two spoons, toss gently to coat, keeping the florets as intact as possible.
  • Stir in the chopped fresh parsley or dill.
  • Taste the salad and add more salt or lemon juice if needed.
  • Place the salad in the refrigerator and chill for at least 20 minutes for the best flavor, or serve immediately at room temperature.
  • Spoon onto a platter or individual plates and serve.

Notes

4 WW Smart Points

Tips and Tricks

Do not skip the ice bath. Rinsing the broccoli under cold water or placing it in an ice bath right after blanching is what keeps it bright green and crisp. Skipping this step will result in softer, duller-looking broccoli.
Pat the broccoli dry. Extra moisture on the broccoli will water down the dressing. Take a minute to pat it dry with paper towels before tossing everything together.
Chill the salad before serving. The salad tastes best after it has had at least 20 minutes in the fridge. This gives the dressing time to coat everything and lets the flavors come together.
Storing: Place leftover salad in an airtight container and store it in the refrigerator for up to 3 days. The dressing may absorb into the broccoli over time, so give it a quick toss before serving. You can also add a small spoonful of Greek yogurt or a squeeze of lemon juice to freshen it up.
Taste and adjust the dressing. Before tossing, taste the dressing and adjust the salt, lemon juice, or pepper to your preference. Everyone's taste is different, so adjust it to what works for you.
Cut the broccoli into even pieces. Keeping the florets a similar size ensures they cook evenly and are easier to eat.

Nutrition

Calories: 148kcalCarbohydrates: 13gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 10mgSodium: 443mgPotassium: 336mgFiber: 3gSugar: 6gVitamin A: 657IUVitamin C: 85mgCalcium: 49mgIron: 1mg
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