Introduction
When Lina Vexley first moved to a small countryside home, she discovered her love for creating simple, wholesome dishes from fresh ingredients grown in her backyard. One sunny afternoon, she experimented with a bowl of crisp broccoli, cherry tomatoes, and a handful of croutons — and that’s how her famous Broccoli Salad was born. A colorful mix of textures and flavors, this salad became her signature dish, perfect for light lunches and family picnics. In her own words, “Good food doesn’t need to be complicated — just honest, fresh, and made with love.”
Fresh Broccoli Salad
Equipment
- Mixing Bowl
- Knife
- Cutting board
Ingredients
Salad Base
- 3 cups fresh broccoli florets chopped bite-size
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1 cup croutons toasted
Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Wash and dry the broccoli florets, then cut into small bite-sized pieces.
- Slice the red onion thinly and halve the cherry tomatoes.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine broccoli, onion, tomatoes, and croutons in a large mixing bowl.
- Pour the dressing over the vegetables and toss gently to coat evenly.
- Serve immediately or chill for 10 minutes before serving for a refreshing flavor.
Notes
Nutrition
How to Make Broccoli Salad
Making this broccoli salad is quick, fresh, and rewarding. Begin by washing your broccoli thoroughly and cutting it into small, crunchy florets. The key is to keep them bite-sized so every forkful feels balanced. Slice your red onion thinly and halve your cherry tomatoes for a burst of color and juiciness. In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper — this simple dressing ties everything together with a sweet and tangy kick.
Next, combine all your vegetables and croutons in a large mixing bowl. Pour the dressing over and toss gently, ensuring every piece is lightly coated. For a chilled, crisp salad, refrigerate it for about 10 minutes before serving. This short resting time allows the flavors to blend perfectly.
You can easily customize this salad by adding extras like sunflower seeds, shredded carrots, or a sprinkle of parmesan. It pairs beautifully with grilled chicken, fish, or even as a light lunch on its own. The freshness of the broccoli, the crunch of croutons, and the zing of the dressing make this salad a true favorite for both everyday meals and gatherings.
Conclusion
Lina Vexley’s broccoli salad proves that simplicity and freshness can create magic on the plate. With minimal prep and vibrant ingredients, this dish celebrates natural flavors in every bite. Whether you’re meal-prepping for the week or impressing guests with a colorful side, this salad never disappoints. Add your own twist, enjoy its crunch, and let this wholesome recipe remind you that the best meals often come from the simplest combinations.