Fresh broccoli and tomato salad with a tangy vinaigrette dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.43 · €0.61/serving
- 1/3 cup olive oil (extra-virgin is nice)Est. price €0.55–€1.20
- 2 tablespoons balsamic vinegarEst. price €0.25–€0.60
- 1/2 teaspoon saltEst. price €0.01–€0.03
- 2 tomatoesEst. price €0.40–€1.00
- Pinch of dried oregano or thyme (optional)Est. price €0.02–€0.05
- 12 ounces broccoli crownsEst. price €1.20–€2.50
Steps
- 1Begin by cutting the broccoli into small florets, aiming for about 6 to 7 cups in total. Proceed to cook the broccoli florets until they reach a tender consistency, either by boiling them directly or using a steamer basket. Once cooked, allow the broccoli to cool down before moving on to the next step.
- 2Begin by slicing the tomatoes into wedges. If they are not juicy summer tomatoes, lightly season them with salt. Combine oil, vinegar, salt, and herbs in a small bowl, whisking them together thoroughly.
Cultural note
The combination of broccoli and tomatoes in a tangy vinaigrette is a popular dish in Mediterranean cuisine, known for its fresh and vibrant flavors.
Seasonal note
Broccoli and tomatoes are in season during the summer and fall months, making it a perfect dish for those seasons.
Health note
This salad is a nutritious choice, rich in fiber and vitamins A, C, and K from the broccoli and tomatoes. It also provides a good amount of healthy fats from olive oil.
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