Broccoli Salad with Feta

I’m back in the Gilmore Park Church Community Kitchen. For today’s kitchen, Minoo prepared a salad recipe. a pesto recipe, a pasta dish with the pesto recipe and a refreshing summer mint drink.


The salad recipe is Broccoli Salad with Feta. The saltiness from the feta adds a different dimension to the creamy and tangy salad dressing.

Nutritional values and benefits from broccoli include:

  • rich in Vitamin C
  • high in dietary fiber
  • has modest amount of beta carotene
  • reduces risk of prostate cancer
  • prevents heart disease


  • 1 to 2 cups broccoli flowerets
  • 1/2 cup chopped red onion
  • 1/2 cup currants or raisins
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sun flower seeds
  • 1/2 cup yogurt (we used Greek yogurt) or sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 to 2 tablespoons sugar
  • 1 to 1 1/2 tablespoons lemon juice
  • salt and pepper to taste


Source: via Minoo


Broccoli-Salad-with-Feta-2Blanch the broccoli flowerets in boiling water for 2 minutes. Cooking helps to release the beta carotene in broccoli.

Drain the broccoli and cool in ice water or under cool running tap water.

Broccoli-Salad-with-Feta-3While the broccoli is cooling, prepare the dressing by combining all the dressing ingredients and mix well.
Broccoli-Salad-with-Feta-6Combine the salad ingredients in a large bowl.
Broccoli-Salad-with-Feta-8Add dressing and toss to mix well.

Cover and refrigerate in the fridge for two hours before serving.

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