Broccoli With Sun-Dried Tomatoes, Olives & Feta

Name: Broccoli With Sun-Dried Tomatoes, Olives & Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 heads broccoli; 1 tablespoon oil-cured olives, pitted & chopped; 1 1/2 tablespoons scallions, finely sliced; 1/4 cup garlic, finely chopped; 2 tablespoons roasted red peppers, diced; 1/2 cup small crouton, toasted; 1/3 cup feta cheese; 20 cloves garlic; Vinaigrette; 1/2 cup olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon Dijon mustard; 1 shallot, finely minced; 2 cloves poached garlic, sieved; 4 ounces sun-dried tomatoes packed in oil; salt and pepper

Servings: persons

3 heads broccoli
1 tablespoon oil-cured olives, pitted & chopped
1 1/2 tablespoons scallions, finely sliced
1/4 cup garlic, finely chopped
2 tablespoons roasted red peppers, diced
1/2 cup small crouton, toasted
1/3 cup feta cheese
20 cloves garlic
Vinaigrette
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 shallot, finely minced
2 cloves poached garlic, sieved
4 ounces sun-dried tomatoes packed in oil
salt and pepper

1
Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
2
Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
3
Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
4
Cut the broccoli into medium florets.
5
Have ready a large container of ice water.
6
At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
7
(The water must remain hot so you may want to work in small batches).
8
Immediately drain and transfer to the ice-water.
9
Chill and drain.
10
Prepare vinaigrette.
11
Toss broccoli with first five ingredients and the vinaigrette.
12
Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 heads broccoli, 1 tablespoon oil-cured olives, pitted & chopped, 1 1/2 tablespoons scallions, finely sliced, 1/4 cup garlic, finely chopped, and more.

Yes, Broccoli With Sun-Dried Tomatoes, Olives & Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!