Cucumber Broccoli Salad

Refreshing and light Broccoli salad packed with fresh broccoli, cucumbers, pine nuts, mint, Greek yogurt, and so much more. It’s a perfect side dish for a hot summer weather. Bring this broccoli salad with you to potlucks, picnics, or barbecue parties. 

Don’t forget to make some other outdoor party classic side dishes like potato salads and pasta salads. Southern Potato Salad is my favorite salad to make and Antipasto Pasta Salad is always a crowd pleaser. 

BROCCOLI SALAD

Any picnic and barbecue party needs to have a fresh, vegetable side dish along with comforting potato salads, pasta salads, and grilled meats. Fresh, crispy vegetables are a welcome addition to any summer meal. 

I love this broccoli salad because it is packed with fresh, crispy broccoli and cucumbers. It’s light, crunchy, and dressed with a refreshing mint flavored Greek yogurt mixture. Perfect combination of refreshing ingredients. 

Addition of Feta cheese satisfies the need for cheese and it feels the salad light at the same time. Feta also goes perfectly with the Greek yogurt dressing. 

You can make this salad right before the party or ahead of time. It’s great when it’s first made but even better after sitting in the fridge for a couple of hours. While sitting in the fridge, the flavors get a chance to marinade and enhance the flavors.

HOW TO MAKE BROCCOLI SALAD

To make broccoli salad, you can get a head of broccoli  and cut it yourself or get already cut up broccoli florets. I prefer to cut my florets fresh because I can choose a fresh head of broccoli and I know it will last longer in the refrigerator. 

Wash cucumber well and slice it julienne. Julienne cut basically means to cut the vegetables into thin strips. 

Combine broccoli, cucumber, pine nuts, green onions, and feta cheese in a large mixing bowl. In a separate bowl, whisk together Greek yogurt, minced mint, mayo, Greek yogurt, lime juice, sugar, salt, and pepper. Mix the dressing with the vegetables until completely incorporated. 

CAN BROCCOLI SALAD BE MADE AHEAD OF TIME?

Absolutely, yes! I actually encourage broccoli salads be made at least 2 hours before serving. When broccoli is mixed with all other ingredients and dressing and sit for a couple of hours, it soaks up all the wonderful flavors and softens a little bit. 

Don’t make the broccoli salad more than about 12 hours ahead of time though. After that, the salad will start to get too softer and softer and broccoli will give out more liquid. 

HOW TO STORE BROCCOLI SALAD

Store leftovers in a food storage container with a lid and keep it in the refrigerator. Leftover Broccoli Salad makes great side dish on busy weeknights.

It will keep in the fridge for 2-3 days before starting to get a too soft and broccoli and cucumber give out too much liquid. 

Make sure to use a clean spoon each time you take some out and close the lid back right away. The less exposure to air and bacteria, the longer it will keep.

SOME MORE RECIPES TO TRY

Apple Walnut Broccoli Salad

Pear Apple Broccoli Salad

Strawberry Broccoli Salad

Avocado Corn Salad

Eight Layer Salad

Easy Pasta Salad

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Cucumber Broccoli Salad

Refreshing and light Broccoli salad packed with fresh broccoli, cucumbers, pine nuts, mint, Greek yogurt, and so much more. Perfect summer side dish.

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 15 minutes

Cool and refrigerate:: 2 hours

Total Time: 2 hours 15 minutes

Servings: 4 (Makes about 4 cups)

Calories: 343kcal

Author: Lyuba Brooke

Ingredients

• ▢ 2 bunches of broccoli
• ▢ 1 medium cucumber
• ▢ 1/2 cup pine nuts
• ▢ 1/2 cup Feta cheese
• ▢ 1/4 cup diced green onion
• ▢ 1 tbs fresh dill weed minced
• ▢ 5 mint leaves minced

Dressing:

• ▢ 1/2 cup plain Greek yogurt
• ▢ 2 tbsp mayo
• ▢ 1 tbsp fresh lime juice
• ▢ 1/2 tsp sugar
• ▢ fresh cracked black pepper
• ▢ Salt

Instructions

• Cut the broccoli florets from the stem and chop them into smaller pieces.
• Slice the cucumber into straws.
• In a large mixing bowl, combine broccoli, cucumber, Feta, pine nuts, green onion, dill weed, and mint. Stir until mixed together.
• In a small bowl, whist together Greek yogurt, mayo, sugar, lime juice, salt, and pepper.
• Mix the sauce into veggies until all veggies are evenly coated.
• I recommend letting it sit in the fridge for a couple of hours before serving. Give it a quick mix and serve.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 343kcal | Carbohydrates: 27g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 366mg | Potassium: 1228mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2145IU | Vitamin C: 276.3mg | Calcium: 284mg | Iron: 3.6mg

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Originally published on Will Cook For Smiles on July 13, 2013. Updated May 22, 2019.