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Mediterranean Broccoli Salad

 

Mediterranean Broccoli Salad

By Dr. Terry Simpson · Prep: 10 min + 1 hr marinating · Yield: 4 servings Mediterranean Vegetables & Sides

Fresh broccoli florets marinated in a fragrant blend of garlic, cumin, olive oil, vinegar, and sesame—this salad is simple yet deeply flavorful. Letting it rest brings out the Mediterranean nuances and makes it both anti-inflammatory and satisfying.

Broccoli came from the Mediterranean - thought to have originally been from the Etruscans who occupied what would become Rome. 

Ingredients

  • 1 head broccoli (~1 lb), cut into florets
  • 1½ tsp red wine vinegar
  • Kosher salt, to taste
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 tsp cumin seeds
  • 2 tsp roasted sesame oil
  • Pinch crushed red pepper flakes

Instructions

  1. Toss broccoli with vinegar and salt; let sit.
  2. Heat olive oil (not smoking).
  3. Add garlic + cumin; cook ~1 minute until fragrant.
  4. Stir in sesame oil + pepper flakes; pour over broccoli.
  5. Toss well, then marinate 1 hour (or refrigerate up to 48 hrs); adjust salt before serving.

Mediterranean Points

  • +1 Vegetables (broccoli)
  • Olive oil and spices provide healthy flavor without heaviness

Nutrition (Estimated per serving)

Calories: ≈140 kcal

Protein: ≈3 g

Fat: ≈10 g

Carbs: ≈10 g

Fiber: ≈3 g

Sodium: ≈150 mg

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