If you’re looking for a vibrant, flavorful side dish that steals the show with its crunchy texture and tangy bite, this Broccoli with Feta and Fried Almonds Recipe is an absolute must-try. It combines tender-crisp broccoli, salty crumbled feta, and perfectly toasted almonds for a delightful medley of flavors and textures that feels fresh, hearty, and satisfying all at once. Whether it’s a quick weekday dinner companion or a star at your next potluck, this recipe brings an effortless elegance that’s impossible not to love.
Ingredients You’ll Need
The magic of this Broccoli with Feta and Fried Almonds Recipe lies in its simplicity, using ingredients that complement each other perfectly while offering beautiful contrasts in flavor and texture. Each component adds a special touch, from the tang of red wine vinegar to the rich crunch of fried almonds.
- 1 teaspoon salt: Essential for seasoning the boiling water to keep broccoli flavorful.
- 6 cups water: Enough for blanching the broccoli to just the right tenderness.
- 1 pound broccoli crowns: Fresh and trimmed, broken into even florets to ensure uniform cooking.
- 1 large clove garlic: Adds a punch of aromatic, savory depth when mashed and combined with vinegar.
- 1/4 teaspoon salt: Used to enhance the garlic marinade.
- 2 tablespoons red wine vinegar: Provides a bright, tangy finish that balances the dish.
- 1/4 teaspoon crushed red pepper: Adds a gentle warmth without overpowering the other flavors.
- 5 tablespoons olive oil (divided): Brings richness and helps bind the dressing and almonds.
- 1/2 cup slivered almonds: Fried to a golden crisp for irresistible crunch and nuttiness.
- 1/2 cup crumbled Feta cheese: The salty, creamy cheese that perfectly complements the broccoli.
- 1 handful dried cranberries (optional): A touch of sweetness that adds color and contrasts beautifully with the feta.
How to Make Broccoli with Feta and Fried Almonds Recipe
Step 1: Bring the Water to a Boil
Start by filling a medium pot with about 6 cups of water and adding 1 teaspoon of salt. Cover it, set the heat to high, and bring it to a rolling boil. This step is crucial because the salted water seasons the broccoli right from the start.
Step 2: Prepare the Broccoli
While waiting for the water to boil, trim off the tough ends of the broccoli crowns and break them into florets of roughly the same size. Making sure the florets are evenly sized helps them cook beautifully and consistently, giving you that perfect tender-crisp bite.
Step 3: Mash the Garlic
Take your large garlic clove, crush it with the side of a chef’s knife and finely mince it. Add 1/4 teaspoon salt and mash it all together until it forms a sort of garlicky paste. This mingles the flavors and softens the garlic’s sharpness when combined with vinegar later.
Step 4: Make the Vinegar Dressing
Put the salted garlic mixture into a small bowl. Add 2 tablespoons of red wine vinegar and a few shakes of crushed red pepper flakes. Let this tangy marinade sit quietly for about 10 minutes while the garlic infuses the vinegar with its flavor.
Step 5: Blanch the Broccoli
Once your water is boiling vigorously, drop in the broccoli florets, cover the pot with a lid, and set a timer for just 3 minutes. Timing is everything here—any longer and the broccoli loses its vibrant green color and crisp texture, turning soft and mushy.
Step 6: Drain and Cool the Broccoli
When the timer goes off, quickly drain the broccoli in a colander and let it cool a bit. This brief pause keeps the broccoli from overcooking and helps it stay firm and fresh.
Step 7: Fry the Almonds
In a small heavy-bottom pan, heat 1 tablespoon of olive oil over medium heat. Toss in the slivered almonds and fry, stirring constantly, until they turn a lovely golden brown, about 2 to 3 minutes. Be vigilant here because almonds can burn fast! Once browned, transfer them to a paper towel-lined plate and sprinkle immediately with a pinch of salt to enhance their flavor.
Step 8: Combine and Dress
Whisk the remaining 4 tablespoons of olive oil into your vinegar-garlic mixture to create a smooth dressing. In a large bowl, toss the cooled broccoli with crumbled feta and half of the fried almonds. For a sweet pop, add the optional cranberries now. Drizzle with the dressing and give everything a gentle toss to coat evenly.
How to Serve Broccoli with Feta and Fried Almonds Recipe
Garnishes
Finish your dish by sprinkling the remaining crunchy fried almonds over the top just before serving. This adds that irresistible texture and a beautiful visual contrast. If you want to go the extra mile, a light dusting of freshly cracked black pepper or a few fresh herb leaves like parsley can really elevate the dish’s look and flavor.
Side Dishes
This broccoli salad shines as a side to grilled chicken, roasted fish, or even a hearty grain bowl. Its bright acidity and crunch complement richer main dishes exceptionally well, providing balance and freshness. It also pairs wonderfully with Mediterranean-inspired meals to continue those vibrant, savory flavors.
Creative Ways to Present
For a stunning presentation, serve the broccoli salad in a colorful, shallow bowl that lets the ingredients shine. You can also pile it over toasted bread slices for a unique bruschetta twist or use it as a topping for baked potatoes. The combination of textures and colors makes this dish a crowd-pleaser, no matter how you plate it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The broccoli will keep well for up to three days, but note that the feta might release some moisture, so give it a gentle toss before serving again.
Freezing
This dish is best enjoyed fresh due to the texture of the broccoli and the fried almonds. Freezing is not recommended as it will compromise the crunch and make the feta crumbly and watery once thawed.
Reheating
Since this salad is meant to be served warm or at room temperature, simply bring leftovers to room temperature or gently warm in a microwave for about 20 seconds. Avoid overheating to maintain that perfect broccoli texture and prevent melting the feta too much.
FAQs
Can I use frozen broccoli for this recipe?
While fresh broccoli is ideal for maintaining a crisp texture, frozen can be used in a pinch. Just be sure to cook it briefly and drain very well to avoid sogginess.
What can I substitute for feta cheese?
If you’re not a fan of feta, try using goat cheese or ricotta salata for a similar salty tang. For a vegan option, a crumbly tofu marinated with lemon and salt works nicely too.
How spicy is the crushed red pepper in this recipe?
The crushed red pepper adds just a hint of warmth without overwhelming the other flavors. You can easily adjust the quantity to your taste or omit it altogether if you prefer no heat.
Can I toast the almonds in the oven instead of frying?
Absolutely! Toasting almonds in a 350°F oven for 5-7 minutes, stirring occasionally, is an excellent alternative to frying. Just watch carefully so they don’t burn.
Is this recipe gluten-free?
Yes! Every ingredient in the Broccoli with Feta and Fried Almonds Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
Final Thoughts
This Broccoli with Feta and Fried Almonds Recipe is the perfect harmony of fresh, crunchy, salty, and tangy notes that makes eating your greens an absolute delight. It’s quick to prepare, incredibly versatile, and has that little something extra that makes you want to come back for seconds. Give it a whirl—you might just find it becoming a new favorite in your kitchen as it has in mine!
Print
Broccoli with Feta and Fried Almonds Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and quick broccoli salad featuring tender steamed broccoli florets tossed with a tangy garlic-red wine vinegar dressing, creamy feta cheese, and crunchy fried slivered almonds. This flavorful dish is perfect as a warm side or a light vegetarian meal with optional dried cranberries for a touch of sweetness.
Ingredients
Broccoli and Cooking:
- 1 teaspoon salt
- 6 cups water
- 1 pound broccoli crowns, fresh, trimmed and broken into similar-sized florets
Dressing:
- 1 large clove garlic
- 1/4 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 5 tablespoons olive oil, divided
Toppings:
- 1/2 cup slivered almonds
- 1/2 cup crumbled Feta cheese
- 1 handful dried cranberries (optional)
Instructions
- Boil Water: In a medium-sized pot, add about 6 cups of water and 1 teaspoon of salt. Cover with a lid and bring the water to a rolling boil over high heat.
- Prepare Broccoli: While waiting for the water, trim and break the broccoli crowns into florets of similar size for even cooking.
- Mince Garlic and Mix Dressing Base: Crush the garlic clove with the side of a knife and mince finely. Combine it with 1/4 teaspoon salt and mash together to create a garlic paste using a mortar and pestle or a garlic press.
- Make Dressing: Place the garlic paste in a small bowl, add 2 tablespoons red wine vinegar and crushed red pepper flakes. Let the mixture sit for 10 minutes to meld flavors.
- Steam Broccoli: Once the water boils, add the broccoli florets, cover the pot, and steam for exactly 3 minutes. Avoid opening the lid during cooking to ensure even steaming.
- Drain Broccoli: Immediately drain the broccoli in a colander and let it cool slightly.
- Fry Almonds: Heat 1 tablespoon olive oil in a small heavy frying pan over medium heat. Add the slivered almonds and fry for 2-3 minutes, stirring constantly to prevent burning, until lightly browned. Transfer almonds to a paper towel-lined plate, sprinkle with salt, and let cool.
- Combine Salad: Whisk the remaining 4 tablespoons of olive oil into the vinegar-garlic mixture. In a mixing bowl, toss the warm broccoli with crumbled feta, half of the fried almonds, and dried cranberries if using. Drizzle the dressing over and toss to coat evenly.
- Serve: Serve the salad warm, garnished with the remaining fried almonds sprinkled on top for extra crunch.
Notes
- Do not overcook the broccoli; steaming for exactly 3 minutes keeps them crisp-tender.
- Watch the almonds carefully as they can burn quickly during frying.
- Dried cranberries add a lovely sweet contrast but can be omitted if preferred.
- This salad is best served warm to enjoy the full flavor of the dressing and textures.
- You can substitute slivered almonds with toasted walnuts or pecans for variation.
