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.
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.
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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.
- 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.
Originally published on Will Cook For Smiles on July 13, 2013. Updated May 22, 2019.
OH yes….this is definitely a salad to be made in my house…and soon!! I”m not a fan of Greek yogurt but I have been getting used to it.
You can substitute sour cream if you like that better.
Thank you, Lisa 🙂
Krista @ joyfulhealthyeats says
I love a good broccoli salad. This look delicious. I like that you added pine nuts and cucumbers for a little change in flavor.. sounds yummy! 🙂
Thank you, Krista 🙂
Dorothy @ Crazy for Crust says
This sounds delish Lyuba!
Thank you so much, Dorothy!
Jamie Koenig says
It doesnt help that i’m reading this while i’m hungry. That salad looks very good i’ve pinned this to try and new follower.
Thank you, Jamie!!
This is such a wonderful recipe. It is really needed right now through our heat spell
Thank you, Shawna!
Great recipe for all those Summer cookouts! Thanks Lyuba!
Thank you so much, Mackenzie!
Love adding new salad recipes for summer! Pinned this! Visiting you from Strut Your Stuff Saturday Link Party and already following you via Bloglovin’!
Thank you, AnnMarie!!
Sherri @madefrompinterest.net says
Great idea to let your FB fans choose! We would love to have you join our link party. It is open for another 5 days. The idea of mixing the textures of broccoli and cucumber sounds so refreshing.
Thank you so much, Sherri!
Miz Helen says
Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
Trish - Mom On Timeout says
This salad looks delicious Lyuba! I love broccoli!
Melissa@No. 2 Pencil says
This looks perfect Lyuba!
Cairns Attractions says
I’m truly enjoying the design and layout of your site. It’s a very easy on the eyes which
makes it much more pleasant for me to come here and visit more often.
Did you hire out a developer to create your theme?
This salad made my mouth water! I am featuring you today from last week’s All Things Thursday Blog Hop #2. I hope you’ll link up your greatness again tonight! Have a super day!
Thank you so much, Nici!
Kristen Duke says
I love broccoli and this sounds like a delicious salad! Pinning this to try out soon!
Thanks so much, Kristen!
I had fresh cucumber & broccoli from the garden of a friend whom I was house-sitting for…. this recipe made the most of the two garden flavors and added a “cool” touch to them. I substituted flavored yogurt (pomegranate Tilamook already in the fridge) , bottled dill weed, and Mozzarella for Feta (I added a bit more salt to make up for the loss of salt from Feta). It tasted amazing even though I didn’t have; onions, mint or pine nuts. Worked much better for the bitter cucumber skins associated to the variety planted (don’t skin your veggies people; that is where the vitamins are!) then a typical vinegar/oil dressing. Thank you Lyuba!
I’m so glad you liked it. This sounds great version and I must try it!
This sounded sooo good until I saw the dill. ( not a fan) Any ideas for an alternative? Thanks. 🙂
Hi there! You can use other herbs if you don’t like dill weed. Try cilantro, it has a great fresh flavor.
Delores Hassan says
Hi, Can I use mayonnaise instead of yogurt or sour cream? Also, if I omit the nuts and feta cheese would it change the taste of the salad?
Love your recipes!
Hi, Delores! You could substitute mayonnaise it will slightly change the flavor but I believe would still be okay. It would change the taste of the salad if you didn’t add pin nuts and feta cheese, You could try a different cheese and nut, let me know how you like it!
This is such a refreshing salad!