The Best Roasted Broccoli Salad with Mediterranean Flair

You guys, I cannot even with this Mediterranean roasted broccoli salad recipe! It all started because of olives, actually.

A good friend traveled recently to Southern Spain and when she asked what souvenir I wanted, I didn’t hesitate: “OLIVES!” (Ever since I hiked the Camino de Santiago, I’ve been low-key obsessed with Spanish olives.)

She came through BIG TIME with the most amazing green Spanish olives and even threw in some jarred roasted red peppers that I didn’t ask for but immediately knew I needed in my life.

So there I was, staring at these Mediterranean treasures in my pantry while scrolling Pinterest at 11pm (as one does), and suddenly it hit me – what if I created a broccoli side dish that would show off these olives properly? The result? This ridiculously flavorful, super easy roasted broccoli feta salad that has become my summer kitchen MVP.

The magic happens when you roast the broccoli first. Trust me on this! It gives this incredible depth that makes this different from every other broccoli salad recipe you’ve tried. Plus, it’s a broccoli salad with no mayo! Just pure Mediterranean deliciousness that gets better as it sits.

Why This Mediterranean Broccoli Salad Is Totally Going to Change Your Life

Okay, slight exaggeration. But only slight! This isn’t your average boring veggie side dish.

The roasting process transforms regular old broccoli into something that will make your taste buds do a happy dance. Those slightly charred, crispy edges? DIVINE. Like, I may have eaten half the tray before it even made it into the salad the first time I tested this recipe. No regrets.

I’m obsessed with how this healthy broccoli salad works just as well cold as at room temperature. Perfect for those summer cookouts where food sits out while everyone’s busy talking about their zodiac signs. (Side note: my husband Mark, total Virgo, organized our entire spice drawer last weekend while I was at yoga. Not complaining!)

The Mediterranean flavor combo is seriously next level. You can use those amazing Spanish green olives like the ones my friend brought me, OR go with kalamata olives for a different vibe – both are SO good! The olives bring that perfect salty punch, roasted red peppers add sweetness, and the feta cheese ties everything together with creamy goodness.

This easy summer salad has rescued more weeknight dinners than I can count. My son has swimming lessons three nights a week, and by the time we get home I’m WAY too tired to cook anything complicated. This salad + some crusty bread = dinner DONE.

Ingredients for Mediterranean Roasted Broccoli Salad

• 2 large heads of broccoli, cut into florets
• 3 tablespoons olive oil (45ml), divided
• 1 teaspoon smoked paprika (5ml)
• 1/2 cup chopped roasted red peppers from a jar (120ml)
• 1/3 cup Spanish green olives OR kalamata olives, pitted and halved (80ml). Ok, or any green olives you can get.
• 1/4 cup toasted pine nuts (60ml) – walnuts work too if you’re not trying to refinance your mortgage!
• 1/2 cup crumbled feta cheese (120g)
• 1 small red onion, very thinly sliced
• 2 tablespoons fresh lemon juice (30ml)
• 1 tablespoon balsamic glaze (15ml)
• 1 teaspoon dried oregano (5ml)
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). This high heat is KEY for getting those crispy, caramelized edges that make this broccoli transcend normal vegetable status.
2. In a large bowl, toss the broccoli florets with 2 tablespoons olive oil, smoked paprika, and a generous pinch of salt and pepper. Don’t be shy with the seasonings here!
3. Spread the broccoli on a baking sheet in a single layer. Pro tip from someone who’s made this mistake: if you crowd the pan, you’ll get steamed broccoli instead of roasted, and nobody wants that sad situation.
4. Roast for 20-25 minutes until the edges are crispy and slightly charred. You want the broccoli tender but still with some bite to it. My daughter says it should be “al dente like pasta,” and honestly, she’s not wrong.
5. While the broccoli is in the oven, prep everything else. Slice that red onion super thin (nobody wants to bite into a chunk of raw onion, am I right?), halve those gorgeous olives, and get your other ingredients measured.
6. Let the roasted broccoli cool to room temperature after it comes out of the oven. If you’re impatient like me, spread it on a cool baking sheet and pop it in the fridge for 15 minutes while you check your horoscope app.
7. For the dressing, whisk together the remaining tablespoon of olive oil, lemon juice, balsamic glaze, and oregano. Nothing fancy here, but SO good.
8. Now grab a big bowl and combine your cooled broccoli, those amazing roasted red peppers, olives (whichever type you’re using!), pine nuts, and red onion.
9. Pour the dressing over everything and give it a gentle toss. I use tongs because I’m clumsy and wooden spoons always send something flying across my kitchen.
10. Just before serving, fold in that crumbled feta. Adding it last keeps it from breaking down too much and turning everything white. Look at you being all food-stylist fancy!

Storage Tips

This broccoli feta salad keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually get BETTER overnight, which never happens with food!

For meal prep heroes, you can roast the broccoli and prep all other ingredients up to 2 days ahead. Just store everything separately and assemble when you’re ready to eat.

If you’re bringing this to a potluck (which you totally should because people will worship you), better add the feta right before serving so it looks its absolute best.

After it’s been refrigerated, let the salad hang out at room temperature for about 15 minutes before serving. Cold dulls flavors, and we want this Mediterranean masterpiece LOUD.

Notes and Tricks for the Perfect Broccoli Salad

Nailing the roasting time is crucial for this easy roasted broccoli recipe. You want those slightly crispy edges without turning your beautiful broccoli into charcoal.

Don’t panic about a little char! Those darker bits are flavor GOLD and make this Mediterranean salad recipe pop. My astrology app said Libras need to embrace imperfection this month, so I’m calling those charred bits “rustic” and moving on with my life.

For the balsamic glaze, store-bought is FINE. I know food bloggers are supposed to make everything from scratch, but between my Monday/Wednesday yoga classes and my son’s swimming lessons, I barely have time to brush my hair most days.

Here’s a weird little trick I stumbled upon: toss the sliced red onion in ice water for like 10 minutes before using. Takes away that dragon-breath bite while keeping the crunch. I discovered this during my last K-drama binge when I absent-mindedly put my sliced onions in a bowl of water while watching the lead couple’s first kiss. GAME CHANGER.

This healthy broccoli salad is super forgiving! No pine nuts? Use walnuts. No feta? Goat cheese works. No red onion? Skip it! This recipe is like that friend who gets along with everyone at the party.

During winter months, try adding red pepper flakes for extra warmth. My daughter and I LOVE this spicy version, while my son picks through it with surgical precision to avoid anything remotely spicy. More for us!

What to Serve with Mediterranean Broccoli Salad

This easy summer salad pairs with basically everything! Some crowd favorites at our house:

Serve it with simple pasta for the ultimate Mediterranean dinner. Last time I made lemon garlic spaghetti alongside this salad, my husband actually put down his phone during dinner. MIRACLE.

It’s PERFECT with anything grilled. The smoky flavors vibe together like they’re at the same concert.

For book club nights (aka wine club with occasional literary discussion), I serve this with hummus, warm pita, and cold Pinot Grigio. Want something even more something to impress? Serve with this roasted red pepper hummus.

It’s amazing as part of a Mediterranean mezze spread with stuffed grape leaves and tzatziki. I did this setup for my birthday gathering and not to brag, but it was definitely Instagram-worthy.

When life gets crazy busy (hello, every single day), I make a giant batch on Sunday and add chickpeas or white beans to transform it into lunch for the week. My coworkers are not-so-secretly jealous of my lunch game.

Frequently Asked Questions

Can I make this Mediterranean broccoli salad ahead of time?

YES! This salad is actually BETTER after it sits in the fridge overnight! The flavors have time to get all friendly with each other. Just save the feta to add right before serving so it looks pretty. I’ve made this up to two days ahead for parties and it’s perfect.

What can I use instead of pine nuts?

Listen, unless you just got a bonus or won the lottery, pine nuts are EXPENSIVE! I totally get wanting to swap them. Toasted walnuts are my go-to alternative, but almonds or even sunflower seeds work great too. Just toast whatever you use for a few minutes in a dry pan – it makes SUCH a difference in flavor!

Is this broccoli salad actually good for you?

So actually this salad is basically a superfood bowl. You’ve got broccoli which has lots of vitamin C and fiber, olive oil and nuts and their healthy fats, plus protein from the feta cheese. Also the salad is gluten-free, plus it’s a light dish so it won’t leave you feeling sleepy afterward. Plus, it’s based on Mediterranean diet principles, which my doctor is always telling me is the way to go.

How do I know when my broccoli is perfectly roasted?

To know it’s ready, the broccoli should have crispy and browned edges but have some bite to it as well. If you can easily pierce it with a fork but it’s not mushy, it’s perfect. Those caramelized bits are the BEST part (they’re like little flavor bombs). If your broccoli looks perfect but doesn’t seem quite done, trust your eyes over the timer. Every oven has its own personality (mine runs hot, just like its owner, haha!).

Can I use frozen broccoli for this recipe?

In theory, yes, but between us? Fresh is WAYYY better for roasting. Frozen broccoli has extra moisture that makes it hard to get those crispy edges. But if the zombie apocalypse has begun and fresh produce is no longer available, you can totally use frozen. Just thaw it completely, pat it SUPER dry, and expect to roast it a bit longer. The flavor will still be good, just a different texture.

Mediterranean Diet-Friendly Variations

One of the things I love about this healthy salad recipe is how flexible it is while still keeping those Mediterranean vibes. Here are some twists I’ve tried:

Switch up your cheese game! While feta is the classic Mediterranean salad cheese, I’ve used crumbled goat cheese when that was all I had in the fridge (blame my last-minute grocery ordering). Surprisingly amazing!

Add protein to make this a complete meal. Chickpeas are perfect because they’re very Mediterranean and soak up all those yummy flavors. Last Tuesday when I was running late from yoga, I threw in a can of chickpeas and called it dinner. No regrets.

For a heartier version, serve this over quinoa or farro. The nutty grains + these Mediterranean flavors = HEAVEN. My daughter took leftovers to school the next day and said her friends were trying to trade their lunch for hers!

During peak tomato season, try adding halved cherry tomatoes just before serving. The juicy sweetness against the smoky broccoli is NEXT LEVEL.

A Broccoli Salad Recipe with Mediterranean Vibes You’ll Adore

So here’s the deal. I never thought I’d write almost 2,000 words about a broccoli salad, but this recipe honestly deserves every syllable. It’s that rare unicorn of recipes that’s simultaneously healthy, delicious, easy, and impressive.

This Mediterranean roasted broccoli salad has literally saved my sanity this summer. It’s so good and easy to make, perfect for when you have to bring something elegant for dinner parties but don’t want to spend 2 hours in the kitchen.

It’s the kind of dish that makes my teenager voluntarily eat vegetables, which according to my mom friends is basically a miracle on par with water turning into wine.

My horoscope today said I needed to “share my gifts with the world,” and while I’m pretty sure they meant something more profound, I’m choosing to interpret it as “share this bangin’ broccoli salad recipe with the internet.” So here we are!

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