Mediterranean Roasted Broccoli Salad
Ingredients
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1 pound broccoli florets
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3 tablespoons extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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¼ cup extra-virgin olive oil
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½ lemon
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1 teaspoon honey
Tools
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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liquid measuring cup
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citrus juicer
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June Oven
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Preferences
Place the broccoli on the June Pan
Arrange the broccoli on the June Pan in a single layer.
1 pound broccoli florets
June Pan
Add the oil
Drizzle the olive oil evenly over the broccoli.
3 tablespoons extra-virgin olive oil
measuring spoons
Season the broccoli
Sprinkle the salt and pepper over the broccoli and then toss until the florets are well coated. Rearrange the florets on the June Pan so they are in a single layer again.
1 teaspoon salt
¼ teaspoon black pepper
Roast the broccoli
Place the June Pan on the middle shelf of the June Oven. Roast the broccoli 20 minutes, until it is crisp-tender and a little browned. June will notify you when the broccoli is ready. Set the roasted broccoli aside to cool slightly.
June Oven
Start the dressing
Place the olive oil in a small bowl.
¼ cup extra-virgin olive oil
liquid measuring cup
small bowl
Add lemon juice
Juice the lemon half directly into the bowl.
½ lemon
citrus juicer
Add honey and garlic
Add the honey and garlic to the dressing.
1 teaspoon honey
1 teaspoon crushed garlic
Add oregano and mustard
Add the oregano and mustard to the dressing.
½ teaspoon dried oregano
½ teaspoon Dijon mustard
Season the dressing
Add the salt and red pepper flakes to the dressing.
¼ teaspoon salt
¼ teaspoon red pepper flakes
Finish the dressing
Whisk the dressing well to combine.
whisk
Start the salad
Combine the roasted broccoli and sun-dried tomatoes in a large bowl.
⅓ cup sun-dried tomatoes
measuring cups
large bowl
Add onion and feta
Add the diced red onion or shallot and crumbled feta to the salad.
¼ cup diced red onion
¼ cup crumbled feta cheese
Add the remaining ingredients
Add the sliced olives and almonds to the salad.
3 tablespoons sliced Kalamata olives
¼ cup sliced almonds
Add the dressing to the salad
Mix the dressing again in case it has separated and drizzle it over the salad.
spatula
Toss the salad
Toss the salad with a spatula or tongs until it is combined.
Finish the salad
Transfer the salad to a serving bowl. Garnish the salad with the the flaky sea salt, if using, just before serving.
½ teaspoon flaky sea salt
