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
broccoli florets, cut into bite sized pieces
feta cheese, cubed
cherry or baby heirloom tomatoes, halved
hazelnuts, toasted and chopped
red wine vinegar
clove garlic, minced
whole grain mustard
salt and pepper to taste
In This Recipe
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.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!