Best Broccoli And Tomato Salad Recipes

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

Steps:

• In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
• In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

ORANGE, TOMATO, BROCCOLI, AND SWEET ONION SALAD WITH ORANGE VINAIGRETTE

Steps:

• Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.
• Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli.
• Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.
• Divide salad among 4 plates and serve.

TOMATO, BROCCOLI AND PASTA SALAD

Steps:

• Cook pasta until tender but firm.
• Drain and rinse under cold water.
• Wrap in paper towel and set aside.
• Blanch the broccoli for 2 minutes in boiling water.
• Drain and rinse in cold water and wrap in a towel.
• In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
• Pour over salad and toss till mixed.
• Add salt and pepper to taste.
• Refrigerate for 1 hour or up to 4 hours.
• Tastes even better the next day.
• The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

Steps:

• In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
• Stir in red onion and season with salt and pepper.
• Add cherry tomatoes, chickpeas and broccoli; toss to coat.
• Serve immediately, room temperature or chilled.

BROCCOLI AND TOMATO SALAD

Steps:

• Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
• Rinse with cold water and drain.
• In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
• Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
• Pour over salad; toss.
• Cover and chill for 1 hour.
• Serve with a slotted spoon.

GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!

Steps:

• Make salad dressing ahead if it's easier! I can keep this salad dressing for over a week, and just zap it in the microwave before using in the salad.
• Put broccoli florets into a steamer basket and a large pot with about an inch of water. Steam til firm/tender.
• While steaming broccoli, mince the onion and cut tomatoes in half. Sun Gold tomatoes are my very favorite from my garden, but cherry or other small tomatoes will work as a substitute.
• Put dressing on the bottom and then add broccoli, beans, onion and tomatoes. Toss and add chili pepper flakes, salt and pepper to taste. I use Jacobsen's salt/pepper combo and add the chili pepper flakes last. Serve at room temperature and can be chilled for later! (The wine is for the chef!)

BROCCOLI AND TOMATO PASTA SALAD

Steps:

• Heat 1/4 cup oil in skillet over med.
• high heat.
• Add broccoli, onion, garlic and basil and cook until broccoli is crisp-tender (6 minutes).
• Remove from heat and cool.
• Put broccoli mixture and pasta in bowl and toss.
• Add fruit (strawberries and kiwi), tomatoes and bacon bits and toss again.
• Mix together remaining oil and vinegar and pour over salad.
• Toss.
• Crumble feta cheese over top of salad and toss.
• Refrigerate until ready to serve.

BROCCOLI, CHICKPEA, AND TOMATO SALAD

Steps:

• Cut the florets from the broccoli (reserve the stalks for another use). In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes.
• In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
• Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.

SUN-DRIED TOMATO AND BROCCOLI PASTA SALAD

Steps:

• Heat the olive oil in a skillet over medium heat.
• Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes.
• Add garlic and heat for another 2 minutes, being careful not to burn garlic.
• Remove skillet from heat.
• Prepare pasta, according to package directions. Rinse in cold water, and add to skillet.
• Add pine nuts to skillet, toss salad, and transfer to serving bowl.
• Salt and pepper, to taste.
• Serve warm or chilled.

BROCCOLI AND GRAPE-TOMATO SALAD

Steps:

• Line two plates with paper towels. Prepare an ice-water bath by filling a large bowl with ice and water.
• In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to one of the prepared plates to drain. Set aside.
• To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use. Bring a large pot of salted water to a boil over high heat. Cook the florets until just tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking. Once chilled, transfer to the second prepared plate and pat dry with paper towels.
• Combine the broccoli, tomatoes, and onion in a large bowl. Season with salt and pepper and set aside.
• To prepare the dressing, whisk the vinegar and garlic together in a small bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• Just before serving, drizzle the dressing over the vegetables and toss to combine and coat. Add the bacon, and taste and adjust for seasoning with salt and pepper.

CARIANNE'S BROCCOLI, GREEN OLIVE AND SUN-DRIED TOMATO SALAD

Steps:

• Put sun dried tomatoes in hot water to rehydrate for 1 hour (or use the ones packed in oil).
• Boil the broccoli in salted water for 2 minutes, drain, and run under cold water to stop cooking.
• Let broccoli cool.
• Combine all ingredients in a bowl and toss.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes.
• Transfer to large bowl and cool.
• Add tomatoes.
• Place mustard in small bowl.
• Gradually whisk in vinegar, then oil.
• Mix in oregano.
• Add to salad and toss to coat.
• Season with salt and pepper.
• Can be made 6 hours ahead.
• Cover, chill.

BROCCOLI, FETA AND TOMATO SALAD

Steps:

• In 2-quart saucepan, heat water to boiling over high heat. Add broccoli; cook 10 to 20 seconds or until broccoli is bright green. Drain broccoli; rinse in cold water until cool.
• In small serving bowl, stir broccoli and remaining ingredients.