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Mediterranean Diet Recipes

Broccoli Gremolata with Pomegranates

This Broccoli Gremolata with Pomegranates is a vibrant, flavorful side that adds color and freshness to any table. Roasted broccoli florets are topped with a zesty gremolata – a blend of parmesan, garlic, lemon zest, parsley, salt, pepper, and olive oil – creating a perfect balance of bright and savory flavors. Finished with a sprinkle of fresh pomegranate seeds, this dish is as beautiful as it is delicious, adding a burst of color and a hint of sweetness to every bite. A simple, elegant addition to a Mediterranean-inspired holiday meal.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 2 Heads of Broccoli, separated
  • 1/2 cup parmesan
  • 1 bunch parsley, minced
  • 2 garlic cloves, minced
  • 1 lemon, Zested
  • 1 1/2 tsp, kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh pomegranate seeds
  • 3 tbsp, extra virgin olive oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Separate the broccoli off the crown into medium pieces
  3. Place on a baking sheet, and drizzle with olive oil, a little salt and pepper.
  4. Toss together and then place in the oven
  5. Roast for 15 minutes, or until broccoli has a little charr and is cooked through.
  6. In the meantime, mince your parsley and garlic, and add it to a bowl with the grated parmesan, lemon zest, salt, pepper, and olive oil.
  7. Toss everything together and set aside.
  8. When the broccoli is roasted, remove it from the oven, and while still hot, toss with the gremolata mixture.
  9. Place in a serving bowl, and top with fresh pomegranate seeds.  

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