The Mediterranean diet is known for its bold flavors and fresh ingredients, and this Greek-inspired broccoli and bean salad is no exception. In just 20 minutes, you can have a crunchy and hearty salad that combines raw broccoli with chickpeas and kidney beans in one bowl. The dressing, made with lemon, red wine vinegar, oregano, kalamata olives, red onion, feta, and tangy giardiniera, delivers vibrant Mediterranean flavor that only gets better with time.
For those who like to keep canned beans and broccoli on hand, this salad is a quick and easy option that doesn’t compromise on taste. The broccoli is lightly softened by the acidic dressing, maintaining a satisfying texture that pairs perfectly with the chickpeas and kidney beans. The dressing, with its classic Mediterranean ingredients like extra-virgin olive oil, lemon juice, garlic, and oregano, is adjusted for a lighter, zingier punch that stands up to the hearty broccoli. The addition of briny kalamata olives, red onion, feta, and giardiniera adds complexity and depth to the salad.
This versatile salad can be served alongside grilled chicken, packed for a work-from-home lunch, or brought to a late-summer cookout. It also welcomes variations – try swapping in white beans, adding chopped cucumber, or sprinkling with toasted pine nuts for a different twist. No matter how you serve it, this salad is a taste of the Aegean in just one bowl.
If you’re not familiar with giardiniera, it’s an Italian pickled vegetable relish typically made with cauliflower, carrots, celery, bell pepper, and olives cured in vinegar and herbs. In this salad, it adds a tangy crunch that complements the beans and broccoli perfectly. Look for jars of giardiniera in the pickle or international aisle of your grocery store, at Italian delis, specialty grocers, olive bars, or online.
When making this salad, keep the broccoli raw for a crisp and fresh texture that holds up well for make-ahead lunches. The acidic dressing will soften the broccoli without making it watery, ensuring that the flavors remain vibrant and the salad stays fresh for up to three days.
To complete the Mediterranean experience, pair this salad with a chilled bottle of Assyrtiko from Santorini for a citrusy zip that echoes the flavors of the dish. The wine’s bracing acidity and subtle saline minerality complement the lemon-oregano dressing and feta, while its crisp notes of stone fruit refresh the palate between bites. If you prefer a red wine, a light Agiorgitiko rosé offers berry brightness without overpowering the delicate vegetables. With this perfect pairing, you’ll feel like you’re dining on a sun-drenched Aegean patio with every bite.
