Make Ahead

Broccoli Feta Tomato Salad

June 23, 2011
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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
In This Recipe
  1. 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.
  2. Combine broccoli, feta, tomatoes and hazelnuts in a serving bowl.
  3. Whisk or shake the oils, vinegar, garlic, agave nectar, mustard, salt and pepper until emulsified.
  4. Toss salad with dressing and serve. If taking on a picnic, bring dressing in a little jar and toss before serving.
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