Broccoli Salad

IMG_0100This could become your go-to salad because of its ease of preparation. It makes a great lunch of leftovers and is delicious.  I hope you enjoy it as much as my family does.

The Best, Always,





Broccoli Salad


  • 2lb brocolli florests
  • 1lb grape tomatoes
  • 1/4 cup sweet onion (sliced thin)
  • 1/4 cup white balsamic vinegar
  • 3/4 cups extra virgin olive oil
  • 1/2 teaspoon sea salt
  • fresh cracked pepper
  • 4 leaves basil (cut into ribbons)


Add water and a dash of salt to a medium saucepan enough to blanch the vegetables. Set the heat to medium heat, bring it to a low boil. Gently add the broccoli florets to the water. Blanche for 2 minutes or until the broccoli float to the top of the water. Remove with a slotted spoon and drain on paper towel. Transfer the broccoli to the serving bowl. Reserve the water.
Return the water to a slow boil and gently add the grape tomatoes. Blanche for 1 minutes and remove from the heat. Cut the tomatoes in half and place in the serving bowl.
Return the water to a slow boil and gently add the onions. Immediately remove from the heat and drain in a fine sieve. Place in the serving bowl.
In a measuring cup, combine the white balsamic vinegar, olive oil, salt and black pepper. Use a small whisk to combine. Pour the salad dressing down the side of the bowl to avoid overdressing the salad.
Place the basil ribbons on top of the salad and toss.

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