Broccoli Salad Recipe Jamie Oliver: Crunchy Almond And Feta Delight

This broccoli salad transforms a humble vegetable into a restaurant-worthy dish with bold flavors and satisfying textures. The combination of raw broccoli, crunchy almonds, and salty feta creates a perfect balance that’s both refreshing and substantial.

Inspired by fresh, simple preparations, this version relies on quality ingredients and a bright dressing to elevate the natural taste of the broccoli. A quick blanch softens the florets just enough while keeping their vibrant color and crisp bite.

What you’ll get is a salad that’s far from boring—each forkful delivers creamy, tangy, and crunchy elements in harmony. The dressing ties everything together, ensuring every bite is packed with flavor.

Ideal for picnics, potlucks, or a light lunch, this dish proves that broccoli can be the star of the meal.

Ingredients for Broccoli Salad Recipe Jamie Oliver

Fresh broccoli, crunchy almonds, and tangy feta make this dish shine with minimal effort.

The broccoli is the foundation here. Choose heads with tight, dark green florets—avoid any with yellowing or soft spots. Whole Foods or Trader Joe’s often have the freshest selection. For the feta, sheep’s milk from Greece delivers the best texture and saltiness. If you’re buying pre-crumbled, check the ingredients for anti-caking agents that can mute flavor.

No feta? Goat cheese or ricotta salata work in a pinch (use one-third less as they’re saltier). Out of almonds? Pecans or walnuts add a different crunch. For a vegan twist, swap honey for maple syrup and feta for marinated tofu. The dressing can handle these swaps beautifully—taste and adjust as you go.

Blanched broccoli holds well for 3-4 days in the fridge, but dress it just before serving. The almonds will soften if stored dressed, so keep them separate until ready to eat. Leftovers (without dressing) keep for 5 days in an airtight container.

Step-by-Step Instructions for Broccoli Salad with Almonds and Feta

Master this technique for a dish with perfect texture contrast and balanced flavors.

Step 1: Prepare and Blanch the Broccoli Florets

Cut the 2 lb Broccoli Crowns into uniform, bite-sized florets. I prefer smaller pieces for even distribution in every forkful. Bring a large pot of salted water to a boil, then add the florets and cook for 2-3 minutes until they turn vibrant green and just begin to soften.

Immediately drain and shock in ice water to stop the cooking process. This preserves the bright color and crisp texture that makes this salad special. Drain thoroughly and pat dry with a clean towel—excess moisture will dilute your dressing.

Step 2: Toast the Almonds and Prepare Add-Ins

Spread the 0.75 cup Sliced Almonds in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they’re golden brown and fragrant. Watch closely—they burn quickly once they start coloring. Transfer to a plate to cool completely.

Thinly slice the 0.5 whole Red Onion and crumble the 6 oz Feta Cheese into small chunks. The sharpness of the raw onion will mellow slightly when dressed, while the feta provides salty tang that complements the sweet elements.

Step 3: Whisk Together the Creamy Dressing

In a bowl, combine the 0.5 cup Mayonnaise, 0.25 cup Greek Yogurt, 2 tbsp Apple Cider Vinegar, 1.5 tbsp Honey, 1 tbsp Dijon Mustard, and minced 2 cloves Garlic Cloves. Whisk vigorously until completely smooth and emulsified.

Season with 1 tsp Sea Salt and 0.5 tsp Black Pepper, then drizzle in the 2 tbsp Extra-Virgin Olive Oil while continuing to whisk. This dressing should be thick but pourable—thin with a splash of water if needed. Taste and adjust sweetness or acidity as preferred.

Step 4: Assemble and Marinate the Salad

In a large bowl, combine the blanched broccoli, toasted almonds, sliced red onion, crumbled feta, and 0.5 cup Dried Cranberries. The cranberries add chewy texture and bright pops of sweetness against the savory elements.

Pour the dressing over the salad and fold gently with a spatula until all components are evenly coated. The broccoli should glisten with dressing without being soggy. For best flavor development, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Storing and Reheating Leftovers

Refrigerator Storage

Store undressed salad in an airtight container for up to 5 days. Keep the dressing separate to prevent sogginess. The blanched broccoli stays crisp, and the almonds retain their crunch when stored this way. ❄️

Dressed Salad Storage

Once dressed, this creation keeps for 2-3 days in the fridge. The flavors meld beautifully overnight, but the almonds will soften slightly. I recommend adding fresh toasted almonds just before serving for maximum crunch.

Freezing Not Recommended

Broccoli becomes mushy when thawed, and the dressing may separate. The feta and almonds also don’t freeze well. This dish is best enjoyed fresh, but you can freeze just the blanched broccoli florets for up to 1 month.

Reheating Tips

This salad is meant to be served cold, so no reheating is necessary. If you prefer it slightly warm, microwave individual portions for 20-30 seconds just to take the chill off. Avoid overheating to maintain texture.

Reviving Leftovers

If your salad seems dry after storage, add a splash of apple cider vinegar or a drizzle of olive oil to refresh the dressing. Toss gently to redistribute the flavors and restore vibrancy. 💡

Frequently Asked Questions