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Broccoli, Feta and Tomato salad


Serves 4 people

Preparation time 20 min



  • For the salad:

    • 100g walnuts, pine nuts or hazelnuts, roughly chopped

    • 400g broccoli, chopped into florets

    • 225g cherry tomatoes, halved 

    • 110g Feta cheese, chopped


For the dressing:

  • 100ml rapeseed or olive oil

  • 3 tablesp. wine vinegar

  • 2 garlic cloves, crushed

  • 2 teasp. Dijon mustard

  • 1 teasp. dried oregano

  • Salt and black pepper


Preheat the oven to Gas Mark 4, 180˚C (350˚F)

Place the hazelnuts in a single layer on a large baking tray and toast for 10 minutes or until light brown. Transfer into a clean tea towel and rub to remove the skins. Set aside and allow to cool.

In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

In a bowl, combine the nuts with the broccoli and cherry tomatoes. Add the Feta, drizzle over about of the dressing and toss to combine.

Serve straight away, with the remaining dressing in a jug on the side.

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