Broccoli Feta Tomato Salad

By BlueKaleRoad • June 23, 2011 • 0 Comments

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Author Notes: This salad combines some of my favorite tastes and looks pretty with the green, white and red (or yellow or orange, depending upon your tomatoes). It's a quick one to make and easy to take on a picnic, too. - BlueKaleRoad

Serves 4

1 pound broccoli florets, cut into bite sized pieces
7 ounces feta cheese, cubed
1 pint cherry or baby heirloom tomatoes, halved
4 ounces hazelnuts, toasted and chopped
1 tablespoon canola oil
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon agave nectar
1 tablespoon whole grain mustard
salt and pepper to taste

Steam the broccoli florets lightly and run under cold water to cool. You want to soften them a bit but make sure they still have some crunch.
Combine broccoli, feta, tomatoes and hazelnuts in a serving bowl.
Whisk or shake the oils, vinegar, garlic, agave nectar, mustard, salt and pepper until emulsified.
Toss salad with dressing and serve. If taking on a picnic, bring dressing in a little jar and toss before serving.