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
- Toss broccoli with vinegar and salt; let sit.
- Heat olive oil (not smoking).
- Add garlic + cumin; cook ~1 minute until fragrant.
- Stir in sesame oil + pepper flakes; pour over broccoli.
- 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