Greek Broccoli and Tomatoes

Elevate your side dish game with this vibrant and flavorful Greek Broccoli and Tomatoes recipe, a Mediterranean-inspired creation that combines wholesome ingredients with bold flavors. Crisp-tender broccoli florets and juicy cherry tomatoes are sautéed with aromatic garlic, sweet red onion, and a touch of dried oregano for a savory base. The dish is finished with crumbled feta cheese, briny Kalamata olives, and a drizzle of fresh lemon juice, bringing a delightful balance of tanginess and richness. Perfect as a healthy side or a light vegetarian main, this quick and easy recipe comes together in just 20 minutes, making it a go-to option for busy weeknights. Serve it warm or at room temperature and pair it with crusty bread or grilled proteins for a complete Mediterranean feast.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 500 grams broccoli florets
• 200 grams cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 small red onion
• 2 garlic cloves
• 1 teaspoon dried oregano
• 100 grams feta cheese
• 1 tablespoon lemon juice
• 50 grams pitted Kalamata olives
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Wash the broccoli florets and cherry tomatoes thoroughly. Set them aside to dry.

Step 2

Cut the broccoli into small, bite-sized florets if they’re not already prepared. Halve the cherry tomatoes.

Step 3

Finely slice the red onion and mince the garlic cloves.

Step 4

Bring a large pot of water to a boil. Add a pinch of salt and blanch the broccoli florets for 2-3 minutes until crisp-tender. Immediately transfer the broccoli to an ice water bath to stop the cooking process. Once cooled, drain and pat dry.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Add the sliced red onion to the skillet and sauté for 2-3 minutes until softened.

Step 7

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 8

Add the broccoli florets and halved cherry tomatoes to the skillet. Sprinkle with dried oregano, salt, and black pepper. Toss everything gently to combine and cook for 3-4 minutes, allowing the flavors to meld.

Step 9

Remove the skillet from heat and transfer the vegetables to a serving bowl.

Step 10

Crumble the feta cheese over the vegetables. Add the pitted Kalamata olives and drizzle with lemon juice.

Step 11

Serve warm or at room temperature as a side dish or light main meal.

Nutrition Facts

Serving size	(1012.3g)

Amount per serving	% Daily Value*
Calories	819.1

Total Fat 59.2g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 89mg	0%
Sodium 3283.1mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 18.6g	0%
Total Sugars 16.2g
Protein 36.1g	0%

Vitamin D 16IU	0%
Calcium 835.8mg	0%
Iron 7.4mg	0%
Potassium 785.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 16.3%

Carbs: 23.7%