Fresh, crunchy, and full of flavor! This Broccoli Salad with Feta and Toasted Almonds is ready to be your new favorite summer side. Make it in minutes and watch it disappear.
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Let’s be honest…when the weather heats up, the last thing I want is to turn on the oven or spend an hour in the kitchen. I’m all about quick, refreshing meals that still taste like I put in effort (even if I didn’t). That’s where this broccoli salad comes in. It’s crunchy, creamy, tangy, and just a little fancy thanks to the feta and toasted almonds..
A Little Backstory…
A few summers ago, I was at a get together with friends and spotted this gorgeous green salad across the table. I wasn’t expecting much (broccoli doesn’t usually scream star of the show), but one bite later and I was hooked. I begged the host for the recipe and, of course, couldn’t leave well enough alone—so I made some tweaks. Out went the raisins, in came feta and almonds, and it’s been on repeat in my kitchen ever since.
It’s one of those go-to dishes that feels right at home next to grilled chicken or salmon, but it’s also totally satisfying on its own. Bonus: you can make it ahead and let it chill while you kick back with a summer coctail.
Why You’ll Love This Salad
This broccoli salad hits all the right notes: fresh, flavorful, and just enough crunch to keep things interesting. The broccoli is quickly blanched so it’s tender but still bright and crisp. The feta adds a salty creaminess, and the toasted almonds? Game changer. You’ll want a little of everything in each bite.
And if you’re into swaps, this one’s flexible. Try dried cranberries for a hint of sweetness or swap the feta for goat cheese if you’re feeling wild. Throw in some cherry tomatoes or cucumbers if they’re taking over your garden (or your fridge).
This dish was made for summer barbecues, family potlucks, or honestly, Tuesday lunch. It goes beautifully with quick and easy one pan meals or a glass of blackberry iced tea (just sayin’). The only real “rule” here? Don’t overcook your broccoli. One minute is the sweet spot.
Oh, and if you are looking for another fantastic broccoli side salad that is also a big hit at summer gatherings – give my Broccoli Bacon Salad a go!
Broccoli Salad with Feta and Almonds
Ingredients:
Salad
2 medium broccoli heads (cut into bite sized pieces)
½ cup Feta cheese crumbles
½ small red onion (thinly sliced)
¼ cup toasted almonds
2 tbsp chives (chopped)
1 tbsp fresh dill (chopped)
salt & pepper (to taste)
Dressing
⅔ cup sour cream
3 tbsp apple cider vinegar
1 tsbp Dijon mustard
salt & pepper (to taste)
How to Put Together This Easy Salad
Bring a big pot of salted water to a boil. While the water is coming up to a boil, fill a large bowl with ice water.
Drop the broccoli into the boiling water for just 1 minute…seriously, don’t walk away. It just needs a short blanch.
Quickly transfer the broccoli to the ice bath to stop the cooking and keep that vibrant color.
Once cooled, drain the broccoli well and spin dry with your favorite salad spinner (here’s mine) or pat it dry with with paper towels. Nobody likes a soggy salad.
In a mixing bowl, whisk together the sour cream, vinegar, and mustard. Season with a dash of salt and pepper, as desired.
In a large serving bowl, combine the broccoli, red onion, feta, almonds, chives, and dill.
Pour the dressing over everything and toss to coat. You can serve it right away, but I think it’s even better after chilling in the fridge for about 30 minutes.
This easy broccoli salad with feta and toasted almonds is the perfect quick summer side dish. Fresh, flavorful, and ready in minutes, making it ideal for BBQs, picnics, or light meals.
Let us know what you think if you try this recipe or make it your own. Share your thoughts in the comments below or tag us on social media with #CoolBeanCooking.
Broccoli Feta Salad
Ingredients
Salad Ingredients
- 2 medium broccoli heads cut into bite sized pieces
- ½ cup Feta cheese crumbles
- ½ small red onion thinly sliced
- ¼ cup toasted almonds
- 2 tbsp chives chopped
- 1 tbsp fresh dill chopped
- salt & pepper to taste
Dressing Ingredients
- ⅔ cup sour cream
- 3 tbsp apple cider vinegar
- 1 tsbp Dijon mustard
- salt & pepper to taste
Instructions
- In a large pan, bring 6 cups of water to a boil; prepare an ice bath.
- Once water boils, add broccoli and cook for 1 minute. Drain the broccoli and immediately place into the prepared ice water bath
- Once cooled, drain well and pat dry (use salad spinner, if desired).
- In a medium bowl, combine sour cream, vinegar, mustard. Season to taste with salt and black pepper.
- In a large serving bowl, add broccoli, feta crumbles, and almonds. Pour dressing over salad and toss to coat.
- Salad may be eaten immediately or refrigerated until ready to serve.