Start by cutting the broccoli into florets. Make sure they are bite-sized pieces, and trim any tough stems.

Steam the broccoli until it's tender-crisp, which should take about 3-4 minutes. You can use a steamer basket over boiling water or a microwave steamer. Once steamed, immediately transfer the broccoli to a large bowl and let it cool down for a few minutes.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, honey, salt, and black pepper. Taste the dressing and adjust the seasoning as needed. The lemon should provide a bright, zesty flavor while the honey balances it with a touch of sweetness.

Add the chopped red onion and sliced Kalamata olives to the bowl with the steamed broccoli. Pour the dressing over the salad and gently toss everything together until the broccoli, onion, and olives are evenly coated with the dressing. Allow the salad to sit for a few minutes to marinate and absorb the flavors.

If desired, sprinkle the crumbled feta cheese on top of the salad just before serving. The feta adds a creamy and tangy dimension to the dish. Serve the Steam-Cooked Broccoli Salad with Olive Oil and Lemon as a side dish or a light main course. It's delicious both warm and at room temperature.