Broccoli & Crushed Olive Salad

Broccoli & Crushed Olive Salad

This Broccoli & Crushed Olive Salad is a bright, fresh, and flavorful side dish featuring crisp broccoli florets, fluffy couscous or grains, and savory Mario Pimiento Stuffed Green Olives. Tossed with lemon juice and crumbled feta, this easy salad is perfect for pairing with grilled chicken, fish, or plant-based mains. It’s quick to prepare, nutritious, and packed with Mediterranean-inspired flavor. Ideal for meal prep, picnics, or a simple weeknight side, this dish brings color and balance to any plate.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serving Size3 - 4 People
  • Course
    • Salad

Tools

  • 1 Cutting Board
  • Knife
  • 1 Cast Iron Skillet
  • Small plates to serve

Ingredients

  • 1 large head of broccoli
  • 2 Tbsp. extra-virgin olive oil
  • 1⁄2 tsp. corse salt
  • 2 oz. fresh feta cheese
  • 1⁄2 cup Mario Pimento Stuffed olives
  • 1 lemon
1

Prepare Ingredients
Step 1
Break 1 large head of broccoli into large florets. Slice florets in half and arrange, cut side down, in a dry large cast-iron skillet. Place over medium-high heat and cook, undisturbed, until charred underneath, 10–12 minutes.
Step 2
Remove skillet from heat. Drizzle 1 Tbsp. extra-virgin olive oil over, then sprinkle with 1⁄2 tsp. salt. Toss and let broccoli cook in pan’s residual heat until bright green and crisp-tender, 6–8 minutes.

2

Assemble & Enjoy 
Arrange broccoli in a single layer on a large plate and drizzle remaining 1 Tbsp. extra-virgin olive oil over. Crumble 2 oz. fresh goat cheese into quarter-size pieces over, then top with 1⁄2 cup olives.

Slice lemon into wedges and serve with salad for squeezing over.