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Turkish Broccoli Recipes
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5 from 1 vote

Turkish Broccoli Salad Recipe (Brokoli Salatası)

This Turkish broccoli salad recipe is simple & healthy but, most of all, it tastes fantastic! Serve as a side or serve as part of your meze table.
Course Meze
Cuisine Turkish
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 120kcal
Author Turkey's For Life


  • Colander


  • 1 head of broccoli approx 400g
  • 1 clove garlic peeled & finely chopped
  • 2 tbsp olive oil
  • 1 dessert spoonful pomegranate molasses or juice of 1 lemon
  • salt & pepper to season


For The Broccoli

  • Remove the thick stem from your broccoli and cut the florets into large, bite-sized pieces, leaving the stems.
  • Bring a deep saucepan of water to the boil and plunge the florets into the water.
  • Boil for no more than 5 minutes - remove as the florets just begin to soften and take on a bright green colour.
  • Remove from the heat and pour into your colander.
  • Now pour cold water over them so that the broccoli doesn't continue to cook and lose its colour.

For The Dressing

  • Add your olive oil, garlic, pomegranate molasses (or lemon juice), salt and pepper to a ramekin dish.
  • Stir vigorously until everything is mixed and your ingredients are no longer separated.

To Serve

  • Arrange your broccoli florets onto a serving dish.
  • Drizzle your dressing over your florets.
  • Leave at room temperature and allow your dressing to absorb into the florets for around 20 minutes.
  • Serve your Turkish broccoli salad either as a side to a main meal or a separate meze dish.


  • Calories in our Turkish broccoli salad are approximate and are based on 1 serving of 4.
  • If you don't have pomegranate molasses (nar ekşisi), fresh lemon juice is a good substitute.
  • Turkish broccoli salad can also be served with a yoghurt dressing.