Pre-Summer Greek Salad With Shaved Broccoli and Pep

Name: Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, cut in half lengthwise, then thinly sliced across the grain; 3 good size broccoli stalks (usually 1 bunch; stems and crowns); 1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons; Salt and freshly ground pepper to taste; 2 ounces feta, crumbled (about 1/2 cup); 2 tablespoons slivered flat-leaf parsley leaves; 2 tablespoons slivered fresh mint leaves; 1 tablespoon fresh lemon juice; 1 tablespoon sherry vinegar; 1/4 cup plus 1 tablespoon extra-virgin olive oil

Servings: persons

1 small red onion, cut in half lengthwise, then thinly sliced across the grain
3 good size broccoli stalks (usually 1 bunch; stems and crowns)
1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons
Salt and freshly ground pepper to taste
2 ounces feta, crumbled (about 1/2 cup)
2 tablespoons slivered flat-leaf parsley leaves
2 tablespoons slivered fresh mint leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil

1
Place onion in a bowl and cover with cold water.
2
Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water.
3
Drain on paper towels.
4
Meanwhile, cut broccoli stems away from the crowns and peel.
5
Cut in half and lay on the flat side on your cutting surface.
6
Using a vegetable peeler, shave thin ribbons off the stalks.
7
Place in a bowl.
8
Cut crowns in half and lay flat on your cutting board.
9
Using a chefs knife, shave off the flower buds and slice paper thin where the stems and florets are attached.
10
Add to the bowl with the stems.
11
Add onion and red pepper or beets.
12
Season to taste with salt and pepper.
13
Add herbs and feta.
14
Whisk together lemon juice, vinegar and olive oil.
15
Add to vegetables and toss together.
16
Serve at once or leave to marinate for about 15 minutes before tossing again and serving.

214

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

You need 10 ingredients. The key ingredients include: 1 small red onion, cut in half lengthwise, then thinly sliced across the grain, 3 good size broccoli stalks (usually 1 bunch; stems and crowns), 1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons, Salt and freshly ground pepper to taste, and more.

Yes, Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets 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!

Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions