Mediterranean Broccoli Salad
INGREDIENTS
Dressing
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon maple syrup
1 clove garlic, finely minced½ teaspoon dried thyme
½ teaspoon Dijon mustard
¼ teaspoon Himalayan salt, more to taste
Broccoli Salad
1 large bunch of broccoli, florets removed and cut into small, bite-sized pieces
¼ cup chopped red onion
⅓ cup chopped sun-dried tomatoes*
¼ cup crumbled feta cheese
¼ cup sliced pine nuts or sunflower seeds
Optional Additions
½ cup artichokes hearts jarred in water or olive oil, sliced
¼ cup thinly sliced Kalamata olives
Pinch red pepper flakes
TO ASSEMBLE:
1: In a medium-sized serving bowl, combine the broccoli, onion, sun-dried tomatoes, feta, artichokes/olives (if using), and nuts/seeds.
2: In a small bowl, whisk together all the dressing ingredients until well combined.
Pour the dressing over the salad and toss thoroughly.
For optimal flavor let the salad sit for at least 60 minutes to allow the broccoli to marinate in the dressing. Add your own personal touch by experimenting with different ingredients to enhance the Mediterranean flavors. Consider tossing in a few artichokes or some olives to keep things interesting and fresh!
SIDEBAR:
We prefer the sun-dried tomatoes from Trader Joe’s, which come in a bag and are soft without being oily. If you’re using oil-packed sun-dried tomatoes, choose ones packed in extra virgin olive oil, and simply pat them dry. For dried tomatoes, boil them in water until softened, then pat dry and chop before use.