Name: Easy Broccoli Salad with Feta and Toasted Almonds
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Ingredients: 2 medium heads of broccoli, cut into bite-size florets; ½ cup feta cheese crumbles; ½ small red onion, thinly sliced (for that zingy bite!); 1 tablespoon fresh dill, chopped (so fresh, so flavorful); 2 tablespoons chives, chopped; ¼ cup toasted almonds (hello, crunch!); Sea salt, to taste; ⅔ cup sour cream (for that creamy base); 3 tablespoons apple cider vinegar (a little tang goes a long way); 1 tablespoon Dijon mustard (adds a mild kick); Kosher salt and black pepper, to taste

If you’ve been on the hunt for a quick, crunchy, and totally delicious salad that’s not just your average pile of greens—this Easy Broccoli Salad with Feta and Toasted Almonds is about to become your new go-to. It’s vibrant, loaded with texture, and tossed in a tangy, creamy dressing that ties every bite together perfectly.

So, whether you’re meal-prepping for the week, looking for the perfect picnic side, or just need something fresh to balance out dinner tonight, this broccoli salad checks all the boxes. It’s simple, satisfying, and packed with flavor—plus, you can whip it up in under 30 minutes!

If you like broccoli salads, also give our 5-minute broccoli slaw recipe a try.

Why You’ll Love This Broccoli Salad

First things first—broccoli doesn’t always get the love it deserves. But when you give it a quick blanch, a cold plunge, and toss it with creamy sour cream, tangy vinegar, and sharp Dijon mustard, it transforms into something irresistible. Add salty feta, crunchy toasted almonds, and a sprinkle of fresh herbs? Game over.

Here’s why I love this salad:

It’s seriously easy: Just a quick blanch, mix up the dressing, toss, and chill.
It’s fresh but hearty: Broccoli stands up well to creamy dressings without getting soggy.
It’s endlessly versatile: Swap feta for goat cheese, almonds for walnuts, or toss in some cranberries for a sweet pop—make it your own!
It makes veggies exciting: Even the broccoli skeptics at your table will sneak seconds.

How To Make Your Broccoli Feta Salad

You probably already have most of these in your kitchen! Here’s what you’ll gather:

Ingredients

For The Salad:
Sea salt, to taste
2 medium heads of broccoli, cut into bite-size florets
½ cup feta cheese crumbles
½ small red onion, thinly sliced (for that zingy bite!)
¼ cup toasted almonds (hello, crunch!)
2 tablespoons chives, chopped
1 tablespoon fresh dill, chopped (so fresh, so flavorful)
For The Dressing:
⅔ cup sour cream (for that creamy base)
3 tablespoons apple cider vinegar (a little tang goes a long way)
1 tablespoon Dijon mustard (adds a mild kick)
Kosher salt and black pepper, to taste

How to Make This Easy Broccoli Salad

This recipe is the definition of fuss-free. Here’s how to whip it up step by step:

Step 1: Bring on the boil: Bring about 6 cups of salted water to a boil in a large saucepan.

Step 2: Prep an ice bath: While you wait, fill a big bowl with ice and cold water. You’ll dunk the broccoli in this to stop the cooking and lock in that vibrant green color.

Step 3: Blanch the broccoli: Once the water is boiling, toss in the broccoli florets and cook for just 1 minute. We’re not turning this into mush—just giving it a quick tender-crisp texture.

Step 4: Shock and chill: Drain the broccoli and immediately transfer it to the ice bath. Let it sit until fully cooled, then drain well.

Step 5: Dry it out: For best results, spin the broccoli in a salad spinner a couple of times to get rid of excess water. No spinner? Pat it dry gently with clean kitchen towels.

Step 6: Make the dressing: In a medium bowl, whisk together the sour cream, apple cider vinegar, and Dijon mustard. Season with salt and black pepper to taste.

Step 7: Assemble the salad: In a large serving bowl, add the cooled, dried broccoli, crumbled feta, sliced red onion, toasted almonds, chives, and dill.

Step 8: Toss and coat: Pour that luscious dressing over everything and toss until each floret is coated in creamy goodness.

You can dig in immediately if you’re hungry (I get it!), but for the best flavor, cover and chill the salad in the fridge for at least 30 minutes.

Tips to Make It Even Better

Toasting the almonds: If you don’t have pre-toasted almonds, just toss raw sliced almonds in a dry skillet over medium heat for a few minutes until golden and fragrant. Keep an eye on them—nuts can burn fast!
Make it ahead: This salad actually gets better as it sits, so it’s perfect for making a few hours (or even a day) ahead of time.
Add a pop of sweet: Dried cranberries or raisins are delicious if you like a hint of sweetness with your crunch.

There’s something so satisfying about a salad that’s creamy, crunchy, and just a little tangy—especially when it’s this easy to pull together. With fresh herbs, zippy red onion, salty feta, and those toasted almonds adding the perfect crunch, this Easy Broccoli Salad with Feta and Toasted Almonds might just convert a few broccoli skeptics in your life.

So next time you want something fresh, flavorful, and totally fuss-free, give this salad a try. You might just find yourself going back for seconds…or thirds.