The Best, Always,
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.