Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

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This broccoli and cauliflower salad with feta is a bright, Mediterranean-inspired dish that celebrates seasonal vegetables, minimal waste cooking, and bold flavor. Lightly steamed broccoli and cauliflower are finely chopped and tossed with creamy Greek feta and a zesty lemon-dill vinaigrette, making this salad ideal for weeknight dinners, potlucks, or make-ahead lunches. Packed with fiber, plant-based nutrients, and simple pantry ingredients, this recipe is a go-to for anyone looking for a healthy broccoli cauliflower salad, a sustainable vegetable side dish, or an easy Mediterranean salad recipe.

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Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

By Diane Kochilas

Prep Time 20

Cook Time 10

Total Time 30

Servings

Recipes, Salads, Season #5

Prep Time 20

Cook Time 10

Total Time 30

Servings

Recipes, Salads, Season #5

Ingredients

Salad

1 head broccoli cut into florets
1 head cauliflower cut into florets
2 cups crumbled Greek feta cheese

Lemon-Dill Dressing

4 tablespoons extra-virgin olive oil EVOO
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
Kosher salt and freshly ground black pepper to taste

Instructions

Steam the Vegetables: Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the broccoli and cauliflower florets, cover, and steam for 8–10 minutes, until tender-crisp. Avoid overcooking—the vegetables should still have texture. Transfer to a large bowl and let cool slightly.
Bhop: Once cool enough to handle, finely chop the broccoli and cauliflower into small, bite-size pieces. The texture should be coarse, not mashed.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and chopped dill. Season with salt and pepper to taste.
Combine: Pour the lemon-dill dressing over the chopped vegetables. Add the crumbled feta and gently toss until evenly coated.
Serve or Chill: Serve immediately, or refrigerate for 30–60 minutes to allow the flavors to meld. This salad tastes even better slightly chilled.

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Sustainability Notes

Use the stems: Broccoli and cauliflower stems can be peeled, finely chopped, and added to the salad to reduce food waste.

Seasonal sourcing: Buy broccoli and cauliflower when in season for better flavor, lower cost, and reduced environmental impact.

Make it stretch: This salad keeps well for up to 3 days, making it ideal for meal prep.

Variations & Add-Ins

Add toasted almonds or walnuts for crunch

Toss in chickpeas or white beans for extra protein

Substitute parsley or mint for dill

Make it vegan with plant-based feta

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing