Ingredients
- 2 cups blanched fresh broccoli florets
- 1 garlic clove, peeled and minced
- 1 cup cherry or grape tomatoes
- 3/4 to 1 cup thinly sliced or coarsely chopped scallions (white and tender green)
- 1/2 to 1 cup pitted Kalamata olives, drained
- 1 cup crumbled feta cheese
- Red wine vinegar and extra virgin olive, or commercial Greek-style salad dressing
- Salt and freshly ground black pepper to taste
- Greek Seasoning as desired (see note below)
- Crisp leaf or Boston lettuce for garnish
- Freshly grated Parmesan or Romano cheese as desired for garnish (optional)
Preparation
Step 1
To blanch broccoli: Drop into boiling salted water and cook for 2 minutes over high heat, or, microwave broccoli in water to cover in a glass heat-proof bowl at HIGH power for 1 to 2 minutes. Immediately rinse broccoli under cold running water to stop cooking action. Drain well and pat dry.
2) Combine blanched broccoli, garlic, tomatoes, green onion, olives, and feta cheese in a deep medium bowl. Add enough vinegar and olive oil or commercial dressing to moisten broccoli mixture well. Season with salt and pepper to taste. Add Greek seasoning if using. Cover with plastic wrap and refrigerate until ready to serve.
3) To serve, line 4 to 6 salad plates with crisp lettuce leaves, or, line a large salad bowl with lettuce leaves. Spoon broccoli mixture onto each salad plate, or into large salad bowl. Garnish each individual salad or large salad bowl with a sprinkle of grated cheeese if desired. Yield: 4 to 6 servings.