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Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants

Scott Phillips

Servings: four to six.

The combination of sweet and salty makes this salad an ideal antipasti course, or try it as a side dish for grilled chicken or swordfish.


  • 1 lb. broccoli
  • 1-1/2 tablespoons dried currants
  • 1 medium clove garlic
  • Kosher salt
  • 2 Tbs. red-wine vinegar
  • Pinch cayenne
  • 5 Tbs. extra-virgin olive oil
  • 1/2 cup blanched, slivered almonds
  • 3 oz. feta (preferably French), crumbled (about 3/4 cup)
  • 1/3 cup roughly chopped fresh cilantro (optional)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 250
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 15
  • Sodium (mg): 450
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 7


  • Bring a large pot of generously salted water to a boil over high heat.
  • Meanwhile, tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret lengthwise in half or in quarters through its stem (but not the buds). The top of each floret should be about the size of a quarter. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long.
  • Boil the florets and stem pieces until they’re tender (pierce with a paring knife or taste a piece) but still offer a bit of resistance, about 3 min. Drain the broccoli, spread it on a baking sheet in an even layer, and set aside to cool—it will continue to cook as it cools.
  • Put the currants in a small bowl, add enough hot water to cover, and let sit until softened, about 10 min. Meanwhile, using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic to a small bowl and add the vinegar and cayenne. Let sit for about 10 minutes.
  • Warm 1 Tbs. of the oil in a small sauté pan over medium heat. Add the slivered almonds and fry, stirring frequently, until golden brown, 2 to 3 min. Transfer to a plate lined with paper towels and season with salt.
  • Drain the currants. Whisk the remaining 4 Tbs. oil into the vinegar mixture. Just before serving, combine the broccoli, currants, feta, and half of the almonds in a large bowl. Drizzle with the vinaigrette and toss gently to combine. Taste and season with a pinch more salt if necessary. Transfer to a serving platter and sprinkle with the remaining almonds and the cilantro, if using.


You can substitute Marcona almonds for the slivered almonds; since they are already fried in olive oil, you can skip that step.


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Reviews (8 reviews)

  • MWyman | 10/08/2017

    This is a terrific recipe! I made it with Romanesco broccoli and walnuts, since that's what we had on hand, and otherwise followed the recipe exactly. Leftovers were wonderful chilled for lunch the next day.

  • Amazona | 02/19/2014

    Absolutely delicious! Can't believe what a super dish this was and how simple to prepare. Will definitely do again.

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