Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets

By Martha Rose Shulman

Published June 14, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(129)
Comments
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Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment – a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don’t normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I’ve made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.

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Ingredients

Yield:Serves 4 to 6

  • 1 small red onion, cut in half lengthwise, then thinly sliced across the grain

  • 3 good size broccoli stalks (usually 1 bunch; stems and crowns)

  • 1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons

  • Salt and freshly ground pepper to taste

  • 2 ounces feta, crumbled (about ½ cup)

  • 2 tablespoons slivered flat-leaf parsley leaves

  • 2 tablespoons slivered fresh mint leaves

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon sherry vinegar

  • ¼ cup plus 1 tablespoon extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 11 milligrams cholesterol; 162 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 281 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place onion in a bowl and cover with cold water. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water. Drain on paper towels.

  2. Step 2

    Meanwhile, cut broccoli stems away from the crowns and peel. Cut in half and lay on the flat side on your cutting surface. Using a vegetable peeler, shave thin ribbons off the stalks. Place in a bowl. Cut crowns in half and lay flat on your cutting board. Using a chef’s knife, shave off the flower buds and slice paper thin where the stems and florets are attached. Add to the bowl with the stems. Add onion and red pepper or beets. Season to taste with salt and pepper. Add herbs and feta.

  3. Step 3

    Whisk together lemon juice, vinegar and olive oil. Add to vegetables and toss together. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.

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Ratings

5 out of 5
129 user ratings
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Comments

Janet

What is the correct amount of oil?

Leslie

Definitely wait a day before enjoying unless you like tart, sharp tastes. This dish improves with age. On the second day I added raisins and shredded carrots to soften the edges. It worked like a charm. Very enjoyable and hearty salad.

Tracy

This was a really great salad, especially for "pre-summer" when our tomatoes are not great! I definitely think it is best to let this marinate after dressing before eating. I accidentally forgot about it so dressed and ate it right away, it was great, but eating the leftovers a day later was actually even better!

Pratima

Add cucumber, grated carrots

Aistex

Made this tonight and loved it! Used golden beets. Bright, healthful and delicious.

marsha

Use one stalk broccoli, a quarter red onion and red pepper No feta Chopped almonds

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