Broccoli Salad Now

Enjoy this new version with a healthier twist. Just as delicious, now you make the decision.

Course Salad
Cuisine American-Greek
Servings 6
Author Mary Papoulias-Platis


  • 1 bunch (4 cups) fresh broccoli
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup grated Parmesan cheese
  • 1 cup Greek yogurt
  • 2 tablespoons lemon juice or 1/2 teaspoon vinegar
  • 2-4 dashes Tabasco sauce
  • salt and pepper to taste
  • 2-3 teaspoons extra virgin olive oil


  1. In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray.

  2. When ready to add the broccoli, chop roughly into 1/4-1/2 inch pieces, add set aside.

  3. In an large bowl, combine the onion, celery, cheese, yogurt, lemon and Tabasco sauce. Add the chopped cooled broccoli and stir gently. Add the olive oil, salt and pepper. Combine well.

  4. Refrigerate for at least 3-4 hours before serving or up to 12 hours to allow the flavors to mingle. 

  5. Note: I like it best the following day!