Chopped Broccoli Salad
There’s something innately satisfying about a chopped salad. The texture, the small, easy to eat bits, the slight messiness of it all. Plus smaller pieces mean you can get some of all of the different things in the salad on your fork at one time. It’s efficient.
This salad isn’t too far removed from the Hello Fall Salad I made last year, which also had pine nuts, currants, and broccoli, but in this one, I added chunks of feta and a whole bunch of fresh herbs because I had them. Also, because it’s spring. It felt right.
My laziness knows no bounds as you’ll see in the recipe. I didn’t even bother making a vinaigrette; rather, I just splashed some red wine and balsamic vinegar on top along with a little bit of oil and tossed it all together. Sometimes things are easy like that.
Chopped Broccoli Salad
Makes 2 servings
- 1 head broccoli, florets removed
- 2 tablespoons olive oil + more for tossing
- sea salt and pepper
- 4 ounces feta
- 2 green onions
- a small handful mint
- a small handful flat-leaf parsley
- ¼ cup pine nuts, toasted
- ¼ cup currants
- red pepper flakes (if you like a little heat)
- red wine vinegar
- balsamic vinegar
- Preheat the oven to 425°F.
- Chop the broccoli florets into smallish pieces and toss them onto a large baking sheet with the 2 tablespoons of olive oil and sea salt and pepper to taste. Roast for 20 minutes or so, or until nicely browned, turning once. Let cool, then put in a large bowl.
- Slice the feta into 1/2-inch cubes and toss into the bowl.
- Slice the green onions and chop the herbs and throw it all into the bowl, too, along with the pine nuts and currants. Add a splash of both vinegars, a little bit of olive oil, and toss. Taste for seasonings. Serve at room temperature.
