Print

Fresh Mediterranean Broccoli Salad Recipe Easy Zesty Lemon Tahini Dressing

fresh mediterranean broccoli salad - featured image
Print Recipe

A fresh and zesty Mediterranean broccoli salad featuring a creamy lemon tahini dressing, perfect as a healthy side or light meal. This salad balances crunch, creaminess, and bright flavors with simple ingredients and quick preparation.

Ingredients

Scale
  • 4 cups broccoli florets, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup feta cheese, crumbled (optional, omit for dairy-free)
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2–3 tablespoons water
  • ½ teaspoon ground cumin
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the roughly chopped broccoli florets and blanch for exactly 2 minutes.
  2. Immediately transfer the broccoli to an ice bath (a bowl filled with ice and water) to stop the cooking process. Drain well and pat dry.
  3. While the broccoli cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit and slice the Kalamata olives. Combine all in a large mixing bowl.
  4. In a small bowl or jar, whisk together ¼ cup tahini, 3 tablespoons fresh lemon juice, minced garlic, 2 tablespoons extra virgin olive oil, and ½ teaspoon ground cumin.
  5. Slowly add 2 to 3 tablespoons water to thin the dressing until smooth and pourable but still creamy. Season with sea salt and freshly ground black pepper to taste.
  6. Add the blanched broccoli to the bowl with the other veggies. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  7. Sprinkle crumbled feta and chopped fresh parsley on top. Give it one last gentle toss to spread the cheese without breaking it up too much.
  8. Let the salad sit for at least 10 minutes before serving to allow flavors to mingle and the broccoli to absorb the dressing.

Notes

Blanch broccoli for exactly 2 minutes and immediately cool in ice water to keep it crisp and vibrant. Adjust dressing thickness with water as needed. Let salad rest 10 minutes before serving for best flavor. Dressing can be made ahead and veggies chopped the night before; toss just before serving. Substitute almond or sunflower seed butter for tahini if needed. Omit feta for vegan option.

Nutrition

Keywords: broccoli salad, Mediterranean salad, lemon tahini dressing, healthy salad, easy salad recipe, vegetarian, gluten-free

Find it online: https://blipflavor.com/fresh-mediterranean-broccoli-salad-recipe-easy-zesty-lemon-tahini-dressing/