Broccoli Feta And Tomato Salad Recipes

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BROCCOLI, FETA AND TOMATO SALAD



Broccoli, Feta and Tomato Salad image

Five ingredients and 10 minutes is all you need to make this delicious salad - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 6

4 cups water
2 cups fresh broccoli florets
2 small plum (Roma) tomatoes, chopped (2/3 cup)
1/4 cup reduced-fat feta cheese
2 tablespoons fat-free balsamic vinaigrette
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves

Steps:

  • In 2-quart saucepan, heat water to boiling over high heat. Add broccoli; cook 10 to 20 seconds or until broccoli is bright green. Drain broccoli; rinse in cold water until cool.
  • In small serving bowl, stir broccoli and remaining ingredients.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g

ROASTED BROCCOLI AND FETA SALAD



Roasted Broccoli and Feta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/2 ounces baby arugula (about 3 large handfuls)
4 ounces crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
  • Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

BROCCOLI AND FETA SALAD



Broccoli and Feta Salad image

I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines "Canadian Living."

Provided by heather in Ont

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1/2 cup very thinly sliced red onion

Steps:

  • Cut broccoli into florets.
  • Pour enough water into saucepan to come 1 inch up side and bring to boil.
  • Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
  • Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
  • Add broccoli, feta cheese, tomatoes and onion.
  • Toss to coat.

Nutrition Facts : Calories 228.2, Fat 15.5, SaturatedFat 6.6, Cholesterol 33.4, Sodium 645.3, Carbohydrate 15.4, Fiber 4.9, Sugar 6, Protein 10.3

BROCCOLI SALAD WITH FETA



Broccoli Salad With Feta image

Make and share this Broccoli Salad With Feta recipe from Food.com.

Provided by Shannon 24

Categories     Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups broccoli, raw bite size pieces
1/2 cup red onion, chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup feta cheese
1/2 cup low-fat plain yogurt
1/2 cup light mayonnaise
1 1/2 tablespoons sugar
1 tablespoon lemon juice
salt
pepper

Steps:

  • Mix the first five ingredients in a bowl.
  • Combine the the last nine ingredients to form the dressing.
  • Add to broccoli mixture.
  • Cover and refrigerate for 2 hours before serving.
  • Enjoy!

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