Marie Saba

From My Kitchen To Yours

Marinated Broccoli Salad

If you’re looking for a new way to enjoy broccoli, this Marinated Broccoli Salad is it! With olives, mushrooms, cucumbers, bell pepper, tomatoes, onions and a punchy vinaigrette, each bite is bursting with flavor!

The best thing about this salad is that it’s easy to make. Simply steam the broccoli florets (I buy them pre-cut in a bag), cut up the remaining veggies while the broccoli steams, and then whisk together the vinaigrette. About 10 or 15 minutes before you’re ready to serve the salad, toss everything together, let it marinate for a bit, and enjoy!

This recipe for Marinated Broccoli Salad is flexible, too. If you happen to be out of one veggie, feel free to sub-in another. Garbanzo beans or artichoke hearts would both be delicious!

Marinated Broccoli Salad

Ingredients

12 ounces broccoli florets
12 cherry tomatoes, halved
4-5 mushrooms, sliced
1 small cucumber (100 g), sliced
1 orange bell pepper (capsicum), seeded and sliced
1/8 red onion, thinly sliced
12-15 pitted kalamata olives
1/2 cup (100 g) extra virgin olive oil
3 Tablespoons (45 g) white balsamic vinegar
1/4 teaspoon (1 g) stone-ground or Dijon mustard
Kosher salt, to taste
Freshly ground pepper, to taste

Instructions

Steam broccoli until just tender, about 8 to 10 minutes. Drain thoroughly and cool.
In a large bowl, combine broccoli, tomatoes, olives, cucumber, mushrooms and onions.
In a small bowl, whisk together oil, vinegar, mustard, salt and pepper.
Pour dressing over vegetables and toss to coat. Marinate for 10 minutes or longer. Serve at room temperature.

Notes:

Broccoli can be steamed up to 1 day ahead. Store in the refrigerator in an air-tight container.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!