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Prepare the Vegetables: In a large bowl, combine the chopped broccoli, cauliflower, red onion, sun-dried tomatoes, olives, and parsley.
Make the Dressing: In a small bowl, whisk together the Greek yogurt (or mayo), olive oil, lemon juice, Dijon mustard, garlic powder, and oregano. Season with salt and black pepper to taste.
Combine: Pour the dressing over the vegetable mixture and toss well to ensure everything is evenly coated.
Add Finishing Touches: Sprinkle the salad with crumbled feta cheese and red pepper flakes.
Chill: For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve: Enjoy cold as a refreshing side dish or a light main meal.
Tips for Success
Blanching Option: For a slightly softer texture, blanch the broccoli and cauliflower in boiling water for 1–2 minutes, then immediately transfer to an ice bath to stop the cooking process.
Fresh Ingredients Matter: Use high-quality feta, fresh vegetables, and extra virgin olive oil for the best flavor.
Make Ahead: This salad tastes even better after chilling for a few hours, making it a great make-ahead dish.
Add Protein: Turn it into a heartier meal by adding grilled chicken, chickpeas, or quinoa.
Dairy-Free Dressing: Substitute Greek yogurt with tahini or mashed avocado for a creamy, dairy-free alternative.
Enjoy this fresh, flavorful salad that’s as nutritious as it is delicious!
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