This Greek-style Broccolini Salad came about because I was blanching a fairly large amount of broccolini with a view to making a few different things and I had a little bit of the vegetable leftover. The result is a bit of an amalgam of a few different salads I have seen but, in the main, it is Greek in spirit and very easy to put together.
Ingredients (for two people)
- 1 small bunch of Broccolini;
- ½ a medium onion, sliced vertically into thin strips;
- 1/3 cup thinly sliced Black Olives;
- 1 small tomato, de-seeded and finely diced;
- 1/3 cup diced Feta Cheese;
- 1/3 cup Extra Virgin Olive Oil;
- 1 small garlic clove, minced;
- ½ tsp each dried oregano and dried thyme;
- ¼ tsp. grated lemon zest;
- 1 tsp. Lemon Juice.
- 1 generous pinch of Salt.
- First, blanch the broccolini in boiling water for 3 minutes and then plunge into ice water to arrest cooking and preserve the color. Once cool, trim away any hard stems in slice any very large pieces into smaller bite size sections;
- Mix the Broccolini with the sliced onion and sprinkle liberally with the salt. Set this aside for now.
- Mix together the olive oil, herbs, lemon zest, lemon juice and the olives. Set aside.
- When the Broccolini and onion are macerated and have thrown off some liquid, squeeze them well to wring out as much water as possible and toss in a bowl with the olive oil dressing. At this point, you can if you wish, allow this to sit in the refrigerator to marinate a little.
- When you are ready, toss the dressed Broccolini and onion with the feta cheese and tomato and serve.
That’s it ….