Introduction
Broccoli salad is one of those dishes that brings freshness and comfort together in every bite. For Lina Vexley, this salad is more than just a recipe—it’s a reminder of relaxed summer lunches shared with her family on sunny patios. She loves how something so simple can taste so vibrant, thanks to the combination of crisp broccoli, juicy tomatoes, and a light tangy dressing. Lina believes the secret lies in the balance—crunchy textures, bright colors, and wholesome flavors that make vegetables irresistible. Whether served at a picnic or a dinner table, her broccoli salad always adds a touch of joy.
Fresh Broccoli Salad with Cherry Tomatoes
Equipment
- Large Bowl
- Small Pot
- Whisk
- Colander
Ingredients
For the Salad
- 4 cups broccoli florets cut into bite-sized pieces
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 cup croutons garlic or plain
- 2 tbsp sunflower seeds optional
For the Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Bring a small pot of salted water to a boil. Blanch the broccoli florets for 1–2 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the blanched broccoli, halved cherry tomatoes, thinly sliced red onion, croutons, and sunflower seeds if using.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad rest for 5–10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
Nutrition
How to Make the Recipe
Start by blanching the broccoli. Bring a small pot of salted water to a boil and add the broccoli florets. Cook for one to two minutes until they turn bright green and slightly tender but still crisp. Immediately drain and rinse under cold water to stop the cooking process—this step keeps the broccoli crunchy and vibrant.
In a large mixing bowl, add the blanched broccoli, halved cherry tomatoes, thinly sliced red onion, and croutons. If you’d like an extra touch of nuttiness, sprinkle in some sunflower seeds or chopped almonds. These ingredients add color, texture, and freshness to the salad, creating a satisfying combination.
To make the dressing, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined. The result is a light, tangy vinaigrette that perfectly complements the crisp vegetables. Pour the dressing over the salad and toss gently to coat everything evenly without crushing the broccoli or tomatoes.
Let the salad rest for about five to ten minutes before serving to allow the flavors to meld. This simple pause enhances the overall taste and texture. For a richer variation, crumble some feta cheese or add toasted walnuts before serving.
This broccoli salad is fresh, versatile, and healthy—ideal as a side dish for barbecues, picnics, or even as a light lunch. Its vibrant colors and flavors make it a delightful addition to any meal.
Conclusion
Lina Vexley’s broccoli salad captures everything that makes simple cooking beautiful—fresh ingredients, bold colors, and bright flavors. Each bite brings a satisfying crunch, tangy sweetness, and a touch of wholesome goodness. It’s the kind of recipe that feels as good to eat as it looks on the table. Whether enjoyed as a side or a main, this salad proves that vegetables, when prepared with care, can be the highlight of any meal.