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Warm Mediterranean Broccoli peppers salad – a tasty salad jam-packed with all the Mediterranean herbs and ingredients, lightly charred broccoli, sweet sun-dried tomatoes, and melty grilled peppers. It’s a food fest of Mediterranean flavors packed into one tasty healthy broccoli salad.
High-heat roasting or grilling is one of my favorite ways to cook broccoli. It’s quick, simple and so tasty. Even non-broccoli fans love the lightly grilled, golden caramelized broccoli tossed with sweet roasted peppers, and sun-filled flavor-packed sun-dried tomatoes. It’s as delicious as it sounds – and a real crowd-pleaser salad that everyone adores.
I’m always looking for creative ways to make salads not taste like salads. And that’s exactly what this Italian broccoli salad is. A warm, deliciously flavorful, rich, and irresistible cozy salad that doesn’t taste like you’re eating all your required daily greens. If you’re looking for ways to get your kids (and other not-too-salad-loving family members) to eat all their vegetables then this tasty broccoli salad is the answer.
Why you’re going to want to make this simple Mediterranean low-calorie broccoli peppers salad on repeat
- Quick and easy to make
- Golden, gloriously grilled broccoli full of nutrients and Caramelized flavors
- Healthy and low-calorie Mediterranean salad
- Full of Mediterranean flavors and tender textures
- Soy free
- Dairy-free broccoli salad
- A crowd-pleasing fan-favorite salad
- Great served hot and cold
- Meal prep-friendly salad
Serve it as a gorgeous colorful warm salad side dish, make it a main meal with a side of garlic bread, or bring it to your next potluck.
In this easy Mediterranean broccoli pepper salad post
Ingredients for making easy low-calorie Mediterranean Broccoli and grilled peppers salad
Broccoli – cut into florets. I like to use 1 head of broccoli and chop it into florets. If you’re in a hurry store-bought broccoli florets will also work just as well and so will frozen broccoli florets.
Red bell peppers – sweet with just a hint of spicy roasted peppers gives this salad a savory rich hint of the Mediterranean that’s irresistibly tasty.
Sun-dried tomatoes – sun-dried tomatoes are the ultimate Mediterranean flavor booster. Sweet, savory, and completely delicious, these tomatoes pack all the flavors of a warm Mediterranean summer.
Spring onions and garlic – spring onions or green onions add freshness and a milder onion flavor than regular onions do. They’re fresh, a little sweet, and a whole lot of delicious in this salad.
Balsamic vinegar – is a rich, sweet, and savory vinegar that brings out the best in vegetables. A good Balsamic vinegar has a hint of smoky flavor, with a mellow acidity rounded out by a rich sweetness. It’s one of my favorite salad dressing ingredients.
Seasoning – oregano, thyme, and salt make the savory Mediterranean spice base in this tasty warm broccoli salad.
Chef’s tricks for making the best broccoli salad
How to cut broccoli into florets
Pull off or carefully cut off the leaves from the base of the broccoli. Next, being careful not to cut yourself, use a knife to cut off the broccoli florets at the stem. As you cut the broccoli florets should begin to fall off, making it easier as you go. Some of the florets may be quite big, and it’s a good idea to cut them into smaller chunks so all the florets are roughly the same size – same-sized broccoli florets will make cooking them even much easier.
Best grilled vegetable tips
Cutting – Cut the broccoli and peppers into larger chunks for grilling. It makes it easier to control the grilling process and prevents the veggies from falling off.
Oiling – always brush the oil on the vegetables and not on the grill. This ensures a better flavor and keeps the seasoning on the vegetables.
Seasoning – oil and grill the vegetables, then add the balsamic vinegar and herbs after grilling.
How to make warm Mediterranean broccoli salad in less than 15-minutes
Heat olive oil in a skillet or frying pan and add the broccoli florets, bell peppers, spring onions, and garlic. Season with thyme and oregano and fry at high heat for 5 minutes while stirring occasionally. Once the broccoli is just beginning to brown, add the chopped sun-dried tomatoes and balsamic vinegar. Combine and season with salt. Let the salad sauté for 1-2 more minutes while stirring. Taste test and add more salt if needed.
Serve with a garnish of fresh basil and walnuts and enjoy.
Easy way to make broccoli salad on the grill
Heat a grill or grill pan.
Pour the broccoli and large pieces of peppers into a mixing bowl and drizzle with olive oil and salt. Toss to coat in oil and seasoning.
Gently place the broccoli and peppers on the hot grill and grill for 3-5 minutes on each side or until the vegetables are lightly charred. Once grilled, gently remove the vegetables from the grill and pour them into a salad bowl. Drizzle with a little olive oil and balsamic vinegar and season with thyme and oregano. Add the chopped sun-dried tomatoes and fresh herbs and toss to combine. Serve with a topping of walnuts and enjoy.
How to add extra plant-based protein to the salad
This salad is already amazing as it is…but that doesn’t mean you can’t add your own extras and plant-based protein. Here are some of my favorite ways to add protein to this warm broccoli salad.
Lentils – lentils give the potato dish a wonderful tender texture and add plant-based protein to the dish.
Beans – black beans, butter beans, red beans, and more. Beans are a great way to add plant-based protein to the vegan broccoli dish.
Chickpeas – chickpeas are one of my favorite veggies to add to my grilled broccoli salad. They give the dish extra plant-based protein while also soaking up the spices and adding extra nutrients. Yum.
Sliced tempeh or tofu – sliced tempeh or tofu loaded with spices and grilled in the oven along with the broccoli is a great easy way to add tasty plant-based protein.
Salad topping ideas
There are so many tasty salad toppings that don’t include cheese or dairy. Here are my 5 favorite vegan salad toppings full of flavor and crunch.
The best vegan salad topping – my go-to salad topping full of crunchy nuts, spices, and dried cranberries. This is a pantry staple in my kitchen.
Nuts – roasted salted nuts are AMAZING as a salad topping. Almonds, cashews, peanuts, or any other type of nuts you like.
Seeds – roasted sesame seeds or tasty crunchy roasted pumpkin seeds are a great nut-free salad topping.
Croutons – crunchy golden croutons are always a great tasty salad topping.
Roasted chickpeas – roasted chickpeas give a crunchy texture, and a delicious bite, and add extra plant-based protein. Yum.
What to serve with the best easy Mediterranean Broccoli salad – no dairy and no gluten
- Easy vegan celeriac steak
- Tasty vegan portobello steaks
- Vegan nuggets
- Vegan sweet potato tots
- Easy vegan garlic bread
FAQs – broccoli salad questions answered
Yes. This easy broccoli salad can be eaten both cold and warm.
You can store this broccoli salad in the fridge in a tightly-closed container or mason jar for 5 days or so.
Yes, this easy-roasted Mediterranean broccoli salad is great when made in advance. Its hearty rustic textures and savory seasonings make it taste delicious whether eaten right away or several days later.
You can reheat broccoli salad in several ways
The oven way: Reheat the salad in a casserole dish covered with tinfoil for 20 minutes at 400F, or until the broccoli is heated all the way through.
The microwave way: Place the broccoli salad in a microwave-safe container. Cover with a lid and reheat at a high temperature for 2 minutes. Check if the broccoli is heated all the way through, then reheat them one more minute if necessary. Check again, and continue heating in intervals until the broccoli salad is hot.
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10 minutes warm Mediterranean Broccoli peppers salad – low-cal recipe
- 2 tbsp Olive Oil
- 1 head Broccoli cut into florets
- 2 Red Bell Peppers diced
- 3-4 Oil packed Sundried Tomato halves chopped
- 2 Spring Onions sliced
- 3 cloves Garlic finely chopped or minced
- 1 tsp Dried Thyme
- 2 tsp Dried Oregano
- 2 tbsp Balsamic Vinegar
- ½ tsp Salt
- 8-10 Walnuts (optional) chopped
- 1 handful Fresh Basil
Making broccoli salad in a skillet
- Heat olive oil in a skillet or frying pan and add the broccoli florets, bell peppers, spring onions, and garlic. Season with thyme and oregano and fry at high heat for 5 minutes while stirring occasionally.
- Once the broccoli is just beginning to brown, add the chopped sun-dried tomatoes and balsamic vinegar. Combine and season with salt. Let the salad sauté for 1-2 more minutes while stirring. Taste test and add more salt if needed. Serve with a garnish of fresh basil and walnuts and enjoy.
Easy way to make broccoli salad on the grill
- Heat a grill or grill pan.Pour the broccoli and large pieces of peppers into a mixing bowl and drizzle with olive oil and salt. Toss to coat in oil and seasoning.
- Toss to coat in oil and seasoning. Gently place the broccoli and peppers on the hot grill and grill for 3-5 minutes on each side or until the vegetables are lightly charred.
- Once grilled, gently remove the vegetables from the grill and pour them into a salad bowl. Drizzle with a little olive oil and balsamic vinegar and season with thyme and oregano. Add the chopped sun-dried tomatoes and fresh herbs and toss to combine. Serve with a topping of walnuts and enjoy