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Close up of broccoli salad with feta, red onion, and sliced almonds on a plate.

Broccoli Salad with Feta and Toasted Almonds

This broccoli salad with feta and toasted almonds brings together crisp-tender broccoli, creamy feta, and a tangy sour cream dressing. The mix of fresh herbs and crunchy almonds adds contrast in every bite, making it a perfect side for everyday meals or casual gatherings. It comes together quickly and can be served right away or chilled.
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Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

  • Large Saucepan
  • Mixing bowls
  • Salad Spinner
  • Whisk
  • Cutting board and knife

Ingredients

Salad Ingredients:

  • 2 medium heads broccoli cut into bite-size florets
  • ½ cup Feta cheese crumbled
  • ½ small red onion thinly sliced
  • ¼ cup almonds toasted
  • 2 tablespoons chives chopped
  • 1 tablespoon dill chopped
  • Sea salt to taste

Dressing Ingredients:

Instructions

  • Bring 6 cups of salted water to a boil in a large saucepan. While waiting for water to 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 cool, drain well and place into salad spinner to remove all of the moisture, spinning at least twice. Alternatively pat dry with clean kitchen towels.
  • In a medium bowl, combine sour cream, vinegar, mustard. Season to taste with salt and black pepper.
  • In a large serving bowl, add cooled broccoli and remaining salad ingredients. Pour the dressing over the salad ingredients and toss until everything is combined and fully coated.
  • Salad may be eaten immediately or refrigerated until ready to serve. Best flavor is attained when allowed to chill for at least 30 minutes.

Notes

  • Drying the broccoli well is key. Extra moisture will thin the dressing and dull the flavor.
  • For a slightly softer bite, let the salad sit in the fridge before serving.
  • Toasted almonds add texture, so add them just before serving if you want to keep them crisp.
  • Red onion can be soaked in cold water for a few minutes if you prefer a milder flavor.
  • This salad holds up well in the fridge for a few hours, making it a good make-ahead side.

Nutrition

Calories: 188kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 268mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg
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