Ingredients :
For the Salad:2 cups broccoli florets, chopped2 cups cauliflower florets, chopped½ cup feta cheese, crumbled¼ cup red onion, finely chopped¼ cup sun-dried tomatoes, chopped¼ cup black or Kalamata olives, sliced¼ cup fresh parsley, chopped1 teaspoon red pepper flakes (adjust to taste)Salt and black pepper, to tasteFor the Dressing:½ cup Greek yogurt or mayonnaise2 tablespoons olive oil1 tablespoon lemon juice1 teaspoon Dijon mustard1 teaspoon garlic powder (or 1 clove garlic, minced)1 teaspoon dried oregano
Préparations :
Prepare the Vegetables: In a large bowl, combine the chopped broccoli, cauliflower, red onion, sun-dried tomatoes, olives, and parsley.Make the Dressing: In a small bowl, whisk together the Greek yogurt (or mayo), olive oil, lemon juice, Dijon mustard, garlic powder, and oregano. Season with salt and black pepper to taste.Combine: Pour the dressing over the vegetable mixture and toss well to ensure everything is evenly coated.Add Finishing Touches: Sprinkle the salad with crumbled feta cheese and red pepper flakes.Chill: For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.Serve: Enjoy cold as a refreshing side dish or a light main meal.Tips for SuccessBlanching Option: For a slightly softer texture, blanch the broccoli and cauliflower in boiling water for 1–2 minutes, then immediately transfer to an ice bath to stop the cooking process.Fresh Ingredients Matter: Use high-quality feta, fresh vegetables, and extra virgin olive oil for the best flavor.Make Ahead: This salad tastes even better after chilling for a few hours, making it a great make-ahead dish.Add Protein: Turn it into a heartier meal by adding grilled chicken, chickpeas, or quinoa.Dairy-Free Dressing: Substitute Greek yogurt with tahini or mashed avocado for a creamy, dairy-free alternative.Enjoy this fresh, flavorful salad that’s as nutritious as it is delicious!
ENJOY
