Wash and trim the broccoli, then cut into small bite-size pieces. For a more tender texture, you can optionally blanch the broccoli in boiling water for 60 seconds, then immediately transfer to an ice bath. Drain well and pat dry.
In a large mixing bowl, combine the broccoli florets, halved red grapes, diced red bell pepper, and thinly sliced red onion.
In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, honey, salt, and pepper. Seal the jar and shake vigorously until the dressing is well emulsified.
Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly.
If using feta cheese and almonds, add them now and give the salad a final gentle toss.
For best flavor, cover and refrigerate the salad for at least 20 minutes before serving to let the flavors meld together.
Just before serving, taste and adjust seasonings if necessary.
