Broccoli, Feta & Cherry Tomato Salad Recipe
As the weather improves, many of us feel like eating tasty, healthy salads. Our most popular salad in the Granary is the broccoli, feta & cherry tomato salad.
I would like to share the recipe here so you can enjoy this delicious salad at home too.
It is very easy to polish off a bowl of this by itself and it can also be added to a salad plate or simply served as a side dish with any main course. Bon appetit.
Broccoli, Feta & Cherry Tomato Salad Recipe (approx. 5 servings)
First make the dressing – this can be used for any green salad. Feel free to adjust the vinegar/honey content depending on how sweet or sour you like your dressings.
Granary Foodstore French Salad Dressing
(makes approx. 275ml/jam jar of dressing)
150ml of rapeseed/vegetable oil
50ml of vinegar (cider/white wine or malt)
2tsp of Dijon mustard
2tsp of wholegrain mustard
50ml of honey
1 clove of garlic (minced)
Handful of fresh parsley (very finely chopped)
Salt & pepper
Mix all of the ingredients preferably in a blender or by hand using a whisk until you get a smooth emulsion. Taste and adjust seasoning to your liking. Keep in the fridge for up to 2/3 weeks.
1 head of broccoli (approx. 420g)
12 cherry tomatoes (halved)
70g feta (roughly cubed)
100ml of granary salad dressing (see above)
1 Cut the heads off the top of the broccoli, make sure to keep the stalks (see tip below).
2 Place in a bowl with the cherry tomato halves and the cubed feta.
3 Mix in the salad dressing with your hands and place in a serving plate or bowl.
Broccoli stalks are full of flavour, chop them really small and add into a risotto or slice the stalks in to bean size pieces and sauté in a pan with lots of butter and chilli to serve with fish.