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Mediterranean Roasted Broccoli Salad

With origins in the Mediterranean, broccoli naturally pairs well with other ingredients from the region like fruity Kalamata olives and tangy feta cheese. This salad, served warm or at room temperature, makes a delicious side dish for June’s Herb Roasted Rack of Lamb but it’s also hearty enough to be a vegetarian main dish.

Prep Time — 20 min
Cook Time — 15 min
Servings — 4
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Ingredients

1 pound broccoli florets

3 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

¼ cup extra-virgin olive oil

½ lemon

1 teaspoon honey

1 teaspoon crushed garlic

½ teaspoon dried oregano

½ teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon red pepper flakes

⅓ cup sun-dried tomatoes

¼ cup diced red onion

¼ cup crumbled feta cheese

3 tablespoons sliced Kalamata olives

¼ cup sliced almonds

3 tablespoons Kalamata olives

½ teaspoon flaky sea salt

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Place the broccoli on the June Pan

Arrange the broccoli on the June Pan in a single layer.

1 pound broccoli florets

June Pan

Add the oil

Drizzle the olive oil evenly over the broccoli.

3 tablespoons extra-virgin olive oil

measuring spoons

Season the broccoli

Sprinkle the salt and pepper over the broccoli. Toss until the florets are well coated. Rearrange the florets on the June Pan so they are in a single layer again.

1 teaspoon salt

¼ teaspoon black pepper

Roast the broccoli

Place the broccoli on the middle shelf of the June Oven. June will notify you when the broccoli is ready. Set roasted broccoli aside to cool slightly.

June Oven

Start the dressing

Place the olive oil in a small bowl.

¼ cup extra-virgin olive oil

liquid measuring cup

small bowl

Add lemon juice

Juice the lemon half directly into the bowl.

½ lemon

citrus juicer

Add honey and garlic

Add the honey and garlic to the dressing.

1 teaspoon honey

1 teaspoon crushed garlic

Add oregano and mustard

Add the oregano and mustard to the dressing.

½ teaspoon dried oregano

½ teaspoon Dijon mustard

Season the dressing

Add the salt and red pepper flakes to the dressing.

¼ teaspoon salt

¼ teaspoon red pepper flakes

Finish the dressing

Whisk the dressing well to combine.

whisk

Start the salad

Combine the roasted broccoli and sun-dried tomatoes in a large bowl.

⅓ cup sun-dried tomatoes

measuring cups

large bowl

Add onion and feta

Add the diced red onion or shallot and crumbled feta to the salad.

¼ cup diced red onion

¼ cup crumbled feta cheese

Add the remaining ingredients

Add the sliced olives and almonds to the salad.

3 tablespoons sliced Kalamata olives

¼ cup sliced almonds

Add the dressing to the salad

Mix the dressing again in case it has separated and drizzle it over the salad.

spatula

Toss the salad

Toss the salad with a spatula or tongs until it is combined.

Finish the salad

Transfer the salad to a serving bowl. Garnish the salad with the the flaky sea salt, if using, just before serving.

½ teaspoon flaky sea salt

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