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–+ servings
broccoli salad

Fresh Broccoli Salad with Cherry Tomatoes

A crisp and colorful broccoli salad tossed with cherry tomatoes, red onions, and croutons in a tangy dressing by Lina Vexley.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 210 kcal

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

For extra flavor, add crumbled feta cheese or toasted nuts. This salad pairs wonderfully with grilled chicken or fish.

Nutrition

Calories: 210kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 180mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 820IUVitamin C: 98mgCalcium: 60mgIron: 1.5mg
Keyword Broccoli Salad, healthy, vegetarian
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