Broccoli and Olive Salad with Lemon-Dill Vinaigrette Recipe | Yummly

Broccoli and Olive Salad with Lemon-Dill Vinaigrette

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Broccoli and Olive Salad with Lemon-Dill Vinaigrette

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Fresh broccoli served with a Mediterranean flavor. This salad goes well with Greek Islands Pork Kabobs or as part of a menu featuring Grilled Ham with Lemon-Orange Glaze.


  • 6 cups broccoli florets (fresh)
  • 14 cups mixed greens (torn)
  • 1 red bell pepper (large, cut into thin strips)
  • 1 cup kalamata olives (pitted)
  • 1/4 cup olive oil
  • 1 tsp. lemon zest (finely shredded)
  • 1 Tbsp. fresh dill
  • 1/2 tsp. dried dill
  • 1 tsp. garlic (minced)
  • 1/2 tsp. red pepper flakes (crushed)
  • 1/8 tsp. salt
  • 4 oz. feta cheese (crumbled, plain or herb)
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    1. In large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp-tender. Drain and rinse with cold water. In large salad bowl, combine broccoli, salad greens, bell pepper and olives. In screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese.
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