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Broccoli Salad with Garlic Sauce

Pikantne Valentine's Day Salads 30 min Medium 15 wyświetleń ~24.76 PLN - (0)
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Description

A light, colorful salad with crunchy broccoli florets, juicy cherry tomatoes, and a creamy garlic sauce made from thick Greek yogurt. The dish has a fresh, slightly tangy flavor thanks to lemon juice and a gentle garlic kick; the creamy sauce brings the ingredients together, while optional toppings — toasted almonds and pomegranate seeds — add a contrast of textures and a striking, Valentine's Day appearance. It works great as an appetizer or a light meal for a romantic dinner; it can be served chilled or at room temperature. Aesthetics: vibrant green of the broccoli contrasted with the red of the pomegranate and the white of the cheese, perfect for Valentine's Day.

Ingredients (13)

Servings:
4
  • Broccoli florets 400 g
  • Thick Greek yogurt (natural) 200 g
  • Garlic 3 ząbki
  • Olive oil 30 ml
  • Lemon juice 30 ml
  • Red onion 0.5 szt.
  • Cherry tomatoes 200 g
  • Feta cheese 120 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Roasted almonds (optional) 40 g
  • Pomegranate seeds (optional) 80 g
  • Honey (optional) 20 g
💰 Szacowany koszt dania: ~24.76 PLN (6.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the broccoli under running water. Cut off the tough ends of the stem and separate into florets about 2–3 cm in size (even pieces will ensure even cooking). Cut larger florets in half. Wash the cherry tomatoes and cut them in half. Peel the onion and slice it into very thin feathers (you can separate the layers with your fingers). Crumble the feta cheese into large pieces. Measure and prepare the yogurt, olive oil, lemon juice, and peel the garlic cloves.

Ingredients: Broccoli florets, Cherry tomatoes, Red onion, Feta cheese, Thick Greek yogurt (natural), Garlic, Olive oil, Lemon juice
Use a cutting board and a sharp knife. Small broccoli florets cook faster — try to keep the pieces similar in size. Prepare a bowl of ice-cold water for later blanching the broccoli.

Blanching broccoli

2

In a large pot, pour about 1.5 liters of water and add 5 g of salt (about 1 teaspoon). Bring to a boil. Place the broccoli florets into the boiling water and cook for 1.5–2 minutes — the broccoli should become bright green and slightly tender, but still firm (test: a fork goes in, but resistance is felt). Immediately transfer the florets to a bowl of very cold water with ice (ice bath) for 2 minutes to stop the cooking process and preserve the color. After blanching, drain the broccoli in a colander and gently dry with a clean cloth or paper towel.

Ingredients: Broccoli florets, Salt
Use a large pot so there is enough room for the water. A colander and a large bowl of ice water are essential. Blanching stops the enzymes that cause discoloration — do not skip the ice bath. If the broccoli is soft and dark green, it means it is overcooked.

Toasting almonds (optional)

3

If you are using almonds: heat a dry skillet over medium heat. Add whole or coarsely chopped almonds and toast for 3–4 minutes, stirring or shaking the skillet frequently, until golden and fragrant. Be careful, as the nuts darken quickly and can burn. Once removed from heat, set aside to cool and, if necessary, chop coarsely.

Ingredients: Roasted almonds (optional)
Use a wide pan without oil. Stir with a wooden spoon or shake the pan. If you don't have a pan, you can roast the almonds in the oven at 170°C for 6–8 minutes.

Preparation of garlic sauce

4

Peel the garlic cloves and finely chop or press them through a garlic press. In a small bowl, place the Greek yogurt, add the pressed garlic, olive oil, lemon juice, and 2 g of salt (two pinches) along with 1 g of freshly ground pepper. If you want to slightly sweeten it, optionally add honey (20 g). Use a whisk or fork and vigorously mix for 1–2 minutes until the sauce is smooth and slightly emulsified — it should have a consistency that coats the back of a spoon.

Ingredients: Thick Greek yogurt (natural), Garlic, Olive oil, Lemon juice, Honey (optional), Salt, Black pepper
Use a small bowl and a whisk or spoon. If the garlic is very strong, you can grate it on a fine grater for a milder flavor. Do not dilute the sauce with water — if it's too thick, add a teaspoon of olive oil or kefir.

Salad Assembly

5

In a large bowl, combine the drained and dried broccoli florets, halved cherry tomatoes, and thinly sliced onion. Add the crumbled feta. Drizzle with the prepared garlic sauce and gently mix with a silicone spatula or your hands in kitchen gloves for 30–45 seconds — mix so that the sauce evenly coats all the ingredients, but do not crush the tomatoes. Taste and season with an extra pinch of salt or pepper if needed. If using toppings: sprinkle toasted almonds and pomegranate seeds on top just before serving.

Ingredients: Broccoli florets, Cherry tomatoes, Red onion, Feta cheese, Roasted almonds (optional), Pomegranate seeds (optional), Thick Greek yogurt (natural), Salt, Black pepper
Use a large, wide bowl to gently mix the ingredients. If the salad sits too long with the dressing, the broccoli may soften — it's best to serve it within 1 hour of preparation or chill for 10–15 minutes before serving.

Final touches and serving

6

Before serving, let the salad sit for 5–10 minutes at room temperature or chill it for 10–15 minutes in the refrigerator — this allows the flavors to meld. Arrange the salad aesthetically on the plates: in the center of the plate, create a nest of broccoli, and sprinkle with pomegranate seeds and almonds for a contrast of colors and textures. Serve as an appetizer or a light meal.

Ingredients: Pomegranate seeds (optional), Roasted almonds (optional), Broccoli florets, Feta cheese
Use flat, light-colored plates to highlight the colors of the salad. For serving, salad tongs or a large spoon and fork work best.

Fun Fact

💡

Broccoli comes from cabbage vegetables that were cultivated in ancient Rome; the name "broccoli" comes from the Italian 'broccolo', meaning 'sprouting plant'. The combination of broccoli with pomegranate is a relatively new culinary trend, blending Mediterranean flavors with textures from the Middle East.

Best for

romantyczna kolacja przystawka na Walentynki lekki lunch

Tips

🍽️ Serving

Serve the salad chilled or at room temperature; just before serving, add the pomegranate seeds to keep them juicy. For a Valentine's effect, use two plates and arrange the salad in the shape of a heart or sprinkle with a few extra mint or parsley leaves.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. Almonds and pomegranate seeds are best kept separately and added just before serving to maintain their crunch. The salad may not be suitable for longer storage due to the softening of the broccoli and the mushiness of the tomatoes.

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