Mediterranean Broccoli Salad

Mediterranean Broccoli Salad with Aleppo & Urfa Chili Flakes by

Here’s a quick salad recipe idea for your Memorial Day Weekend – 

A bright, refreshing Mediterranean Broccoli Salad spiced up with Aleppo Chili Flakes & Urfa Chili Flakes.  Two spices we will be featuring often in recipes over the next few months.  Why? Because when the sunset red of the Aleppo and the deep purple of the Urfa are mixed, they make every dish look a touch more summery.

Aleppo Chili Flakes & Urfa Chili Flakes available at

But colors aside, Aleppo Chili Flakes & Urfa Chili Flakes make a tantalizingly, delicious combo. Aleppo has a mildly-spicy kick, with fruity, salty, vinegary notes, which pairs well with the darker, richer Urfa and its aromatic notes of chocolate, coffee, and raisin.

crushing garlic into paste for salad
lemon olive oil vinaigrette for mediterranean broccoli salad recipe

Urfa and Aleppo chili flakes originate in the region of Southern Turkey and Northern Syria, so they are commonly used on Middle Eastern dishes. Try sprinkling them on a Fattoush Bread Salad, or in this Mediterranean Broccoli Salad.  Or on a Greek salad or Italian pasta dish.

That’s what makes these chili flakes so much fun to use.  They’re seedless, only mildly spicy, and are lovely for sprinkling on any dish that needs an extra boost of color and flavor.

Mediterranean Broccoli Salad with aleppo & urfa chili flakes recipe by

Mediterranean Broccoli Salad
Serves 2-4

2 small broccoli heads, chopped into florets
4-5 radishes – sliced thinly or diced
2 tablespoons of sunflower seeds (or pumpkin seeds or toasted sliced almonds)
Finely grated parmesan cheese
Generous sprinkles of Season with Spice’s Aleppo Chili Flakes & Urfa Chili Flakes

Optional add-on ingredients:
Soaked raisins*
Kalamata olive slices
Sundried tomato slices
Fresh herbs - basil, parsley or mint

1 garlic clove – smashed into almost a paste (use a mortar & pestle)
1.5 tablespoon extra-virgin olive oil
1/2 tbsp honey
2 tbsp fresh lemon juice
1 tbsp white wine vinegar or sherry vinegar
Season with Spice’s Sweet Ginger Sea salt, to taste
Freshly ground Black Pepper, to taste

1. In a small bowl, whisk together all the ingredients for the dressing until well combined. Set aside. 
2. Bring a pot of water to a rolling boil. Boil the broccoli just long enough to take the raw edge off, about 10-15 seconds. Drain and run over with cold water. Drain well with salad spinner or strainer. Set aside.
3. In a large bowl, combine the broccoli and radish slices, and lightly toss with 3/4 of the dressing. Top with finely grated parmesan cheese and sunflower seeds, or your choice of seeds/nuts. Finish off with sprinkles of Aleppo chili flakes & Urfa chili flakes. Toss again and add more dressing as you do.

Soaked raisins (also known as 'plumping up raisins') are often used in Mediterranean dishes and salads. If using, soak the raisins in hot water for 10 to 15 minutes while preparing the vegetables. The raisins will plump up and turn juicy and sweet after soaking.  Drain and add into the salad.