Broccoli with Feta and Fried Almonds

Perfectly cooked broccoli with tangy feta and crunchy fried almonds. You guuuuuyyyyyyssssssss.  I thought I hated broccoli until I tried this salad. For real. Plus fried almonds FTW!  Originally published November 15, 2013

‘Tis the season to be thankful:

I’m thankful for conversations with grocery store clerks. They are always so cheerful. Or maybe it just seems that way because I am so cheerful about all the food I am buying.

I’m thankful for cold spiced apple cider and red trees.

I’m thankful for Charlotte, who, when I prompt her during prayers, says in a muted voice, “It’s not your turn.”

I’m thankful for women who are not afraid to unabashedly adore my baby when I am out and about.

I’m thankful for lightning-fast spiders who make me literally chase them across the living room carpet before I get enough leverage and blasting materials to squash them to smithereens. Oh wait, that belongs on my “Things That Make Me Squeal Like a Little Girl” list.

I’m thankful for dry shampoo. Nuff said.

I’m thankful for Target. It’s where I can live all of my holiday dreams. Sometimes I walk in and tell myself that I can buy one less-than-$10 item. After walking all of the aisles (maybe 3 times, maybe not), I decide that one item isn’t enough. I need to buy Target. All of it. The whole store….And that’s when I walk out empty-handed.

You’ll love this broccoli salad

So what are you guys filling your plate with on Thanksgiving? Are you piling 75% of your plate real estate with mashed potatoes, or is it the stuffing? Don’t tell me it’s the sweet potatoes with the marshmallows on top, I might have to review our friendship.

Sometimes I don’t even bother eating whatever token vegetable/salad is on the table. I mean, who has room for green beans when there is turkey and gravy and this cranberry tart to be had?

But I realize now that I just haven’t been presented with the right vegetables. If it’s going to be competing with all this other rich food, it’s got to be exceptional.

Enter this broccoli salad with feta and fried almonds. I made this today. Then I ate half of it. Yes, that is a half pound of broccoli. Standing in my kitchen, with a fork, from the bowl I had stirred it together in. Then, when Eric got home, I made it again, an entire other batch, because I needed him to try it hot and fresh. I don’t regret it. It was easy, because this only takes 20 minutes to make.

Key ingredients for broccoli salad

Let me tell you, this ain´t no ordinary broccoli side dish. This one has FLAVOR.  

• Slivered almonds: am I the only moron who has never fried almonds before? SO GOOD. I couldn’t stop eating them; there was barely enough to go in the salad. I made extra afterward just so that I could eat them. Usually, I just toast almonds in a dry pan. You’ve got to try this.
• Feta: salty, tangy crumbled feta adds a huge punch of flavor
• Dried cranberries: I usually don’t love sweets in my salads (I would take pepperoncinis over strawberries any day.) But if that’s your thing, then by all means. It sure makes it pretty. 
• Crushed red pepper flakes: you can make this broccoli as spicy as you want. Even if you prefer your food mild, add at least a pinch of crushed red pepper; that way, you still get the flavor but don’t have to deal with too much heat. 

For the full list of ingredients, jump to the full recipe card below. 

How to make broccoli with tangy feta and crunchy fried almonds

Fill a medium pot with water and a little bit of salt, and let it come to a boil. While that’s happening, chop your broccoli into bite-sized florets, aiming for roughly the same size so everything cooks evenly. 

Smash the garlic with the side of your knife, mince it up, sprinkle with salt, and then mash it into a paste. Stir the garlic into a small bowl with the red wine vinegar and a few shakes of crushed red pepper flakes, then let it hang out for about 10 minutes to let the flavors blend. 

Once the water is boiling, add the broccoli, cover the pot, and set a timer for exactly 3 minutes. This is not a suggestion. Overcooked broccoli is sad broccoli, so don’t peek. Just trust the timer. When it goes off, immediately dump the broccoli into a colander and let it cool slightly. 

For the fried almonds, heat some olive oil in a small skillet and toast the almonds until lightly golden, about 2–3 minutes. Watch them closely—they can go from perfect to burnt in a few seconds. Transfer to a paper towel-lined plate and hit them with a generous pinch of salt.

To make the dressing, whisk the olive oil into the garlic-vinegar paste mixture. Toss the warm broccoli with the feta and half the almonds (and dried cranberries if you’re using them), drizzle with the dressing, and gently mix it all together. Serve it warm, with the remaining almonds sprinkled over the top for crunch.

Why this is the best blanched broccoli salad

Because blanching gives you the best of both worlds. The broccoli turns bright green and tender, but still keeps a little bite instead of going fully mushy. It also mellows out that raw, slightly aggressive broccoli flavor you get in classic raw broccoli salads, making it sweeter, more balanced, and way more pleasant to eat. And unlike recipes that are vague about timing, this one tells you exactly how long to blanch the broccoli—three minutes, no more, no less—for perfectly cooked florets every time.

How to tell when the blanched broccoli is done

Remember, the broccoli should be bright green and tender but still have a little bite—no army green, no mush. A fork should slide in easily, but the floret shouldn’t collapse into sadness. And yes, this is why we keep harping on three minutes. Set a timer, don’t wander off, don’t get distracted by your phone. Three minutes means perfect broccoli, four minutes means regret.

Common mistakes

Learn from my mistakes: Do not overcook the broccoli. Three minutes is the magic number, and anything longer leads straight to mush city. 

Another common slip-up is uneven florets. If some are huge and some are tiny, you’ll end up with a mix of crunchy and sad. And don’t skip the salt in the water.  Bland broccoli is a tragedy we can easily avoid.

One more big one: don’t wait until the broccoli is cold to dress it. Tossing the salad while the broccoli is still warm helps it soak up all that garlicky, tangy goodness instead of letting the dressing slide right off. Warm broccoli = better flavor. Cold broccoli = missed opportunity.

How to store this broccoli salad

If you have leftovers (rare, but it happens), let the salad cool completely before storing it. Transfer to an airtight container and refrigerate for up to 3 days. The broccoli will soften a bit as it sits, but the flavors actually get better after a day. For the best texture, I would store the toasted almonds separately and sprinkle them on just before serving so they stay nice and crunchy.

How to reheat broccoli salad

This salad is best warm or at room temperature, so reheating is totally fair game. Add leftovers to a skillet over low heat and warm gently, just until heated through. You aren´t cooking it, just gently reheating it. If the broccoli looks a little dry, drizzle in a tiny splash of olive oil. Avoid the microwave if you can; it tends to overdo the broccoli and undo all our careful three-minute blanching efforts. If you must microwave, use short bursts and stop while it’s still just warm.

Can you freeze this broccoli salad?

Short answer: I wouldn’t. While plain blanched broccoli freezes beautifully, this salad has a lot going on with the feta anddressing and all those textures don’t love the freezer. Once thawed, the broccoli tends to get watery, and the cheese can turn grainy, which is not ideal. If you’re trying to get ahead, you can blanch and freeze the broccoli on its own, then thaw, reheat, and add the dressing and toppings fresh.

What to serve this with

This broccoli salad is surprisingly versatile. Think roast chicken, grilled salmon, or a juicy pork tenderloin. And yes, it’s totally holiday-ready: serve it alongside your Thanksgiving or Christmas spread with roasted sweet potatoes, mashed potatoes, stuffing, or glazed carrots. 

• Lemon Tarragon Grilled Chicken >> serve up with some easy grilled chicken on a hot summer day
• Brown Sugar Balsamic Pork Tenderloin >> this slow-cooker meal is so easy to throw together, and the balsamic would pair nicely with the garlicy dressing
• Best Thanksgiving Stuffing >>this stuffing with the broccoli would be flavor paradise
• Pan-Seared Salmon with Maple Glaze and Pistachios >> pair this with the broccoli salad for a healthy, yet satisfying dinner

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