Greek Salad with Broccoli and Sun-Dried Tomatoes

4.6 from 8 reviews

Healthy, hearty Greek salad made with homemade dressing, farro and chickpeas. This recipe yields 4 small or 2 medium salads. Salad recipe is loosely written; adjust to suit your preferences.

Greek salad with broccoli and sun-dried tomatoes -


Greek salad

Grains (optional)

Homemade Greek dressing


  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 1/2 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.

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