This vitamin-rich salad pairs well with an unfussy egg dish, seafood, or cheesy pasta. It can be a very simple salad, or dress it up with extras and make it into a meal on its own.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Cut the broccoli into bite-sized florets (6 to 7 cups). Cook the broccoli florets, either directly in boiling water or in a steamer basket, until tender. Set aside to cool.
Step 2
Cut the tomatoes into wedges. (If they aren’t juicy summer tomatoes, sprinkle lightly with salt.) In a small bowl, whisk together the oil, vinegar, salt, and herbs.
Step 3
In a serving bowl, toss the broccoli and tomatoes with the dressing.
Serving & menu ideas
Step 4
Serve next to Pasta with Caramelized Onions & Blue Cheese (page 27) or Mussels with Sherry & Saffron (page 168). Or to make a meal of the salad, pile the broccoli on salad greens, arrange the tomatoes around the edge, and add as many extras as you like: olives, sweet onion rings, grated feta, ricotta salata or Parmesan cheese, and toasted pine nuts, almonds, walnuts, or pecans. Drizzle with the dressing and have fresh bread on the side.
