Intro to Cooking: Broccoli and Feta Salad

Broccoli. A childhood nightmare. Didn’t we all fear it? Some kids ate it covered in cheese whiz, which in my opinion made it neither healthy nor delicious. Really, if you’re going to clog your arteries, it might as well be with bacon. But that’s beside the point. Broccoli is a tough vegetable to love — it’s the veggie equivalent of Kim Kardashian really — but it has potential.
It’s what’s known as a cruciferous vegetable — it’s related to spinach, kale, and other dark leafy greens that are packed with fiber and antioxidants. They’re actually the healthiest foods you can eat, period. So if you’re trying to eat healthy, broccoli is a necessary evil. And honestly, it’s better raw and paired with foods that are equally as strong flavored.
Broccoli and Feta Salad
You’ll need…

  • 1 head of broccoli
  • about 1 cup of cherry tomatoes
  • about three tablespoons of feta, crumbled
  • 2-3 tablespoons of olive oil
  • 1-2 tablespoons of red wine vinegar
  • red pepper flakes
  • salt
  • pepper

How to make it…
Cut off the large broccoli stem and separate the smaller pieces. In a large bowl, combine the broccoli, feta, and tomatoes. In a smaller bowl, whisk together the olive oil, red wine vinegar, red pepper, and salt and pepper. Pour over the broccoli and toss.
Note: this recipe serves 2 and keeps in the fridge for about 3-4 days if stored in an airtight container.
[Lead image via Hamiza Bakirci/Shutterstock]

One Month Challenge: Eating Clean, Week 4
One Month Challenge: Eating Clean, Week 4
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