Greek Salad with Broccoli and Sun-Dried Tomatoes

Greek salad with broccoli and sun-dried tomatoes -

Dear Friends, Cookie and I are struggling get our acts together over here. Cookie is sporting her new, larger “cone of shame”. Actually, I don’t like that term. Let’s pretend it’s an Elizabethan collar. Lady Cookie has been knocking around the house like a blind armadillo all weekend. Bang! Crash! Scrape!

As for me, I’m still wearing my pajamas. I’m competing for an Olympic medal in laundry avoidance and my to-do list is threatening to swallow me whole. The worst part is that I owe many of you emails and responses to your comments. I’m so sorry. I’m trying.

broccoli and dog

All that said, I’ve been content to put the to-do list aside and spend the morning typing up a new post. It’s what I love to do. I feel so spoiled that I get to do it for a living. Every time I sit down to eat a meal in this cozy new house with my dog by my side, I’m reminded that I have it good. For instance, it’s ten degrees outside and I’m warm. I have a belly full of nutritious salad. And I might not have any more clean socks, but I have unlimited access to clean water. Not everyone is so lucky.

Today, I’m donating this post and some dollars to The Lunchbox Fund, an organization that provides healthy meals to vulnerable South African students. Kids in South Africa are going hungry: 65 percent live in poverty and nearly 20 percent are orphans, with approximately 1.9 million orphaned as a result of HIV and AIDS. As you can probably imagine, lack of food can diminish concentration and erode willpower. What I can’t imagine, however, is who I would be if I went hungry day after day.

Greek salad dressing ingredients and red onion

This week, I’m joining nearly 100 other food bloggers in a campaign to raise $5,000, which is enough to provide a daily meal to 100 South African school children for a whole year. Those meals encourage kids to stay in school and meet their full potential. I’ve decided to forego a couple of cocktails this week and provide some much-needed lunches to kids instead. If you would like to join me, click here to donate.

Greek dressing recipe -

Today seemed like a good day to share a pack-for-work lunch option. I always reach for these ingredients at salad bars, so I was surprised when I realized I didn’t have a comparable homemade version on the blog. After glancing over my salad section a couple of times, I immediately googled Greek vinaigrette recipes.

It turns out that Greek vinaigrette is exceptionally simple to make at home. I’m looking forward to drizzling the leftovers on salads, vegetables and pasta over the coming weeks. I try to keep bags of leftover cooked whole grains in my freezer and cans of beans in my pantry for throw-together salads like this one. It makes eating well so much easier.

If you’re packing this salad for work, I have some storage tips. Definitely keep the dressing separate from the greens until you’re ready to serve (otherwise the greens will wilt). Warming the grains before serving really takes this salad to another level, so you might also store those separately if you want to go the extra mile.

If want to want to keep storage super simple, though, this salad is prime for serving from a large mason jar. Just pour some dressing, grains and the remaining ingredients into the jar and top with greens. Leave some room on top for shaking. When you’re ready to eat, flip the jar and give it a few shakes to toss the salad. Eat!

Greek salad ingredientsGreek salad with broccoli and sun-dried tomatoes recipe -

Greek Salad with Broccoli and Sun-Dried Tomatoes
5.0 from 2 reviews
Recipe type: Salad
Cuisine: Greek
Prep time: 
Total time: 
Serves: 2
Healthy, hearty Greek salad made with homemade dressig, farro and chickpeas. This recipe yields two medium salads or one huge salad. Salad recipe is loosely written; adjust to suit your preferences.
Greek salad
  • Mixed greens, preferably with herbs
  • 1 cup thinly sliced broccoli florets
  • ⅔ cup cooked chickpeas
  • ¼ cup chopped red onion
  • ¼ cup crumbled feta cheese (optional)
  • 10 pitted Kalamata olives, sliced into thin rounds
  • Handful chopped sun-dried tomatoes*
  • Small handful sunflower seeds or pepitas
Grains (optional)
  • 1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa
  • Drizzle olive oil
  • ½ lemon, juiced
Homemade Greek dressing
  • ½ cup quality olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, minced
  • 1½ teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon fine-grain sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon agave nectar or sugar
  1. Cook the grains (optional): Prepare according to package directions. I like to make extra to freeze for later. Toss the warm cooked grains with a drizzle of olive oil, the juice of ½ lemon and a sprinkle of sea salt. Set aside.
  2. Make the dressing: In a liquid measuring cup, whisk together the dressing ingredients until emulsified. Transfer to an air-tight container with a lid to store the leftovers.
  3. Toast the seeds: In a small pan over medium heat, toast the sunflower seeds/pepitas until they are fragrant and turning golden at the edges, stirring often, about 4 minutes.
  4. Assemble the salad: Place a generous portion of greens in two bowls. Divide the remaining salad ingredients, grains included, between the two bowls. Just before you are ready to serve, toss the salad with Greek dressing.
Dressing adapted from Ina Garten and Danielle.
Storage suggestions: Store it in the refrigerator in an air-tight container with a lid. It should keep for several weeks.
Make it vegan: Skip the feta.
Make it gluten free: Use rice or quinoa for the cooked grains, or skip them altogether.
*I'm partial to Trader Joe's sun-dried tomatoes because they stay nice and soft. If your sun-dried tomatoes are too tough to eat, soften them by soaking in hot water for 10 minutes, then chop and add to the salad.
Store leftovers separately from the dressing. Toss just before serving.


  1. says

    What a great (and well-timed) reminder of how comfortable my life is despite my perceived “issues”. Seems like a worthy cause–just donated!

  2. says

    Ooh YES! I’ve been looking for a good Greek salad dressing recipe and this sounds like a winner! I have to say, I’m jealous of your staying at home-ness. We have snow banks outside that are taller than me, and temperatures that (with windchill) feel like -40 degrees. You must be having so much fun getting your new place all set up! As for clean socks… they’re overrated. ;)

  3. says

    My to do list is swallowing me too, but I love the looks of this dish and need to make it! So my kind of food! I love that you donated a post, I am hoping I can still do the same!

  4. says

    What a grew idea to raise money for a good cause. I love that this salad can be packed for lunch as I’m always looking for good healthy meals that I can take to work. This is a very unique one and I’m definitely going to try it sometime soon. Pinned!

  5. says

    Gorgeous wholesome recipe Kate. I’ve read a few other posts about The Lunchbox Fund today, it’s a wonderful cause and I am definitely keen to get involved. We’re very lucky with the amount we have in western society and it’s a bit scary to think that some people survive on one meal per day or less. Thanks for prompting us to think. Hope that Cookie breaks free of the cone soon! xx

  6. says

    The damn to-do lists…. Sometimes they’re a real killer. A killer of good mood, energy, time. I feel you, Kate.

    This is such a wonderful, nourishing salad! Love the majon jar serving suggestion. I would absolutely love to shake this one ;) This campaign is a very important one and I loved to read your contribution. We’re so fortunate to have access to clean water and food to fill our bellies. So fortunate indeed that we take it as granted while it absolutely is not.

  7. says

    I also think those cones look like Elizabethan collars. This looks delicious, I’m always looking for new salad recipes. I live in South Africa, so thank you for helping. I’m one of the lucky ones not living in poverty, but it can be difficult living in a country where most people do.

  8. Lynn says

    Hi! I just discovered your blog and I am anxious to try this salad. I love what I have seen so far . Keep up the good work!

  9. says

    Stop being so hard on yourself! You just moved house – they say that is in the top 3 of most stressfull things that can happen to you in your life (right up there with bereathment. And if that is not enough to convince you: you are making all of us look bad, as you recipes and pic’s are still totally amazingly fabulous!!

    • says

      Oh, you’re right! Moving really took a lot of time. It’s been hard to keep up with everything, but I’m getting there. Thanks for the reminder!

  10. Stacie says

    I am blown away by your BEAUTIFUL recipes and the overall look of your page(s). I get so excited going through all of these recipes. YOU are a gift. Been printing and printing – just amazing. Keep it up! Cheers!

  11. Cleveland, Ohio says

    I made this salad for a party; everyone loved it and wanted the recipe! I did make a slight modification…I added the juice of 2 lemons instead of vinegar and skipped the sugar and grains.

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