This broccoli and feta cheese salad with sun-dried tomato dressing is very refreshing! Loaded with fresh vegetables, fruits and herbs, this salad is delicious as well as visually appealing. The creamy dressing is tangy and flavorful, but does not overpower other flavours, although sun-dried tomatoes play a leading role!
We all in our family are very fond of sun-dried tomatoes, whether in a Pizza, Pasta, Burger or a Sandwich. I have started making sun-dried tomatoes at home and recently made a big batch. Using homemade sun-dried tomatoes; I made a dressing for my salad. These days I am eating a lot of salads in my meals and so I keep trying various combinations of vegetables, fruits and dressings.
I have used Homemade Sundried Tomatoes, but you can use store-bought ones. If you can’t find feta cheese, use malai paneer (soft cottage cheese) cubes marinated in olive oil, oregano and chilli flakes with a pinch of salt. Let paneer marinate for 24 hours in refrigerator. Please feel free to combine other vegetables of your choice with broccoli.
If you try this recipe then let us know! Leave a comment and don’t forget to tag your photo with #blissofcooking on Instagram. You may like to try our other similar salad recipes like Roasted Mexican Street Corn Salad and Fruit and Vegetable Salad with Honey Mustard Dressing.
Yield: 4 servings
Prep time: 10 minutes
Total time: 15 minutes
Ingredients for broccoli and feta cheese salad
2 cups (182 g) broccoli florets (blanched)
1 cup lettuce
1/2 cup cherry tomatoes
1 sliced yellow/red capsicum
1 sliced apple
1/2 cup feta cheese (see the Notes)
few leaves of fresh sage/ rose merry/celery
1/2 cup sun-dried tomato dressing (recipe here)
Salt and chilli flakes to taste
Directions for broccoli and feta cheese salad
- Place broccoli, capsicum, tomatoes, apple and sage leaves in a mixing bowl.
- Roughly chop/ tear the lettuce and add.
- Crumble the feta cheese and add.
- Now add the dressing and season with salt and chilli flakes.
- Toss well and serve immediately.
Note – Instead of feta cheese, use malai paneer cubes marinated in olive oil, oregano and chilli flakes with a pinch of salt. Let paneer marinate for 24 hours in refrigerator.
