This family favorite cold Broccoli Salad is the perfect summer side dish! This easy broccoli salad is loaded with crunchy broccoli, crisp cucumbers, pine nuts, feta cheese, mint, Greek yogurt and more.
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While we’re still in the heat of summer, there’s no better time to make a refreshing veggie salad! This cucumber broccoli salad pairs perfectly with just about every grilled meat you plan on serving at your next backyard barbecue. It also pairs fabulously with sandwiches if you’re packing a picnic basket.
I have a soft spot for broccoli salad recipes – especially this one! I love this broccoli salad because it’s packed with fresh, crunchy broccoli and crisp cucumbers. It’s light, crunchy, and dressed with a refreshing minty Greek yogurt dressing. It’s truly the perfect combination of refreshing ingredients in every bite.
The addition of Feta cheese satisfies the need for cheese and it enhances the salads lighter qualities at the same time. Feta also goes perfectly with the Greek yogurt dressing! Oh, and the best part (other than those well balanced flavors)? This salad is quick and easy to make, and is great for making ahead of time.
Broccoli – You’ll need about two heads of broccoli. You can buy a bag of pre-chopped broccoli, just make sure you’ll still have enough.
Cucumber – You can choose to peel or not peel your cucumber, just remember that most of the nutrients are in the skin.
Pine Nuts – You can lightly toast your pine nuts in a pan over medium-low heat for an added toasty flavor.
Feta Cheese – This cheese is refreshing, tangy, and mild. It makes the best compliment to the dressing and other ingredients.
Herbs – You’ll need fresh dill weed and mint leaves for this recipe.
Greek Yogurt – Plain Greek yogurt is what you’ll need! Make sure it has no additional flavors.
Lime Juice – Freshly squeezed should be used for the best flavor.
See the recipe card below for the full list of ingredients and instructions.
Prepare the ingredients. Chop and measure all of the ingredients accordingly. Place them all (without the dressing) in a large mixing bowl.
Toss it all together. In a separate bowl, whisk together the ingredients for the dressing until smooth. Toss it all together until the salad ingredients are evenly coated.
You can use any kind of cucumber you like best! English cucumbers are great if you don’t want a lot of seeds and they have a nice and thin skin so you can leave the skin on. However, any cucumber you buy at the store will work great.
You can certainly use both low-fat mayo and Greek yogurt if you’d like. Just keep in mind that mayo and Greek yogurt that have their full fat content will yield richer, creamier dressing.
This broccoli salad will last about 2-3 days in the refrigerator. Make sure to store it in an air-tight container. After 2-3 days, the cucumber will start to wilt and be too mushy.
How to Make Cucumber Broccoli Salad Ahead of Time
I encourage broccoli salads be made at least 2 hours before serving. When broccoli is mixed with all other ingredients and dressing and sits for a couple hours, it soaks up all the wonderful flavors and softens a little bit. Make sure to store it in the refrigerator!
Don’t make the broccoli salad more than about 24 hours ahead of time, though. After that, the salad will start to get too soft and cucumbers will release more liquid.
Store your leftovers in an airtight container in the refrigerator. Leftover cucumber broccoli salad makes a great side dish on busy weeknights! It will keep in the fridge for 2-3 days before starting to get too soft.
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.
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Cucumber Broccoli Salad
- 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
- 1/2 cup plain Greek yogurt
- 2 tbsp mayo
- 1 tbsp fresh lime juice
- 1/2 tsp sugar
- fresh cracked black pepper
- Cut the broccoli florets from the stem and chop them into smaller pieces.
- Slice the cucumber into straws. (You can choose to peel the cucumber and scoop out the seeds if you wish.)
- 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.