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Greek salad with sirtaki broccoli cheese, tomatoes

Greek-Style Salad with Broccoli, Tomatoes, and Feta

Just looking at this Greek-style salad lifts your spirits. As spring arrives and warm summer days draw near, I love brightening up the table with colorful, healthy dishes — and this salad fits the bill. My favorite way with broccoli used to be battered, baked florets; I'd never put it in a salad before.

Maria

Recipe author

Greek salad with sirtaki broccoli cheese, tomatoes

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Composition / ingredients

Servings:

Broccoli

200

Tomatoes

150

Brined cheese (I used Greek sirtaki, but any brined cheese works. Just watch the salt!)

100

Sunflower seeds

Olive oil

White wine vinegar

Honey

Mustard

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 57 % 17 g

Carbohydrates 20 % 6 g

203 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For this salad with broccoli, tomatoes, and sirtaki cheese you'll need: broccoli, cherry tomatoes, sirtaki cheese, and toasted sunflower seeds.
Step 2:

Wash the cherry tomatoes, pat them dry, and cut them into wedges.
Step 3:

Wash the broccoli, pat it dry, and break it into small florets. Cover the broccoli with water, add a pinch of salt, and boil until tender. Drain it in a colander and let the water run off.
Step 4:

Lift the cheese out of the brine and pat it dry, then carefully cut it into medium cubes.
Step 5:

Toast the sunflower seeds in a dry skillet until golden.
Step 6:

Make the dressing. You'll need: olive oil, wine vinegar, prepared mustard (Dijon), honey, ground black pepper, and salt.
Step 7:

Combine the olive oil, wine vinegar, honey, mustard, salt, and pepper. Whisk together.
Step 8:

Put the broccoli, tomatoes, and feta in a salad bowl.
Step 9:

Sprinkle the salad with the sunflower seeds and drizzle with the dressing.

Pride of place goes to protein. Broccoli can out-do beef, rabbit, and eggs for protein content, which has made it a favorite among regular gym-goers. Protein is essential for building muscle and losing weight, along with many other vital processes in the body. The best way to cook broccoli is widely thought to be a few minutes of steaming — that way the vitamins and other nutrients not only stay put, but some even become more available. So steamed broccoli is actually better for you than raw, and there's nothing odd about that: the same goes for vitamin A, which is more abundant in cooked carrots than in raw ones. It's best not to wash broccoli before storing it. Once a head is broken into florets, use it within a few days, since the longer it sits, the less vitamin C it retains. Broccoli and cauliflower almost never trigger allergies, so they can be given to children from a young age.