Broccoli & Crushed Olive Salad

Made with Mario Pimento Stuffed Green Olives
Enjoy this fresh and delicious side dish paired with your favorite protein!

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


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


  • 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

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.


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.