Broccoli can be used frozen, but for this salad I recommend using fresh broccoli. I used medium broccoli for my salad (if using frozen broccoli, use a package).

Rinse fresh broccoli under cold water, cut it into small pieces, and discard the stems. Boil it in salted water over medium heat for about 10-12 minutes, until tender (you can check this with a fork). It is important not to overcook it, but also not to leave it too hard because it has been undercooked. Place it in a colander and pour cold water over it. Leave the boiled broccoli to cool.

Hard boil the eggs in lightly salted water, peel them thoroughly, and cut them into thick cubes.

In a bowl, mix together the mayonnaise, Greek yogurt, one large or two small cloves of garlic pressed through a garlic press, and a pinch of salt and pepper.

Arrange the broccoli in an even layer on the bottom of a large plate or salad bowl. Then sprinkle the corn, finely chopped feta cheese, and ham evenly on top. Add the eggs and cover everything with a light garlic dressing.

Place the chopped almonds in a dry frying pan. Fry gently until lightly browned on both sides.

Sprinkle the finished salad with crushed almonds. Store in the refrigerator. Enjoy!