Broccoli Tomato Salad with Tangy Vinaigrette

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

1. 1

   Begin 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.

2. 2

   Begin 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.

3. 3

   Combine the broccoli and tomatoes in a bowl, then coat them evenly with the dressing.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• 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.