Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing
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.
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.
Notes
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 fetaIf You Like This Recipe, You’ll Also Love:
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