Gluten-Free Tomato and Broccoli Salad
A simple, fresh salad combining blanched broccoli and ripe tomato, dressed with extra virgin olive oil and sea salt. Naturally gluten-free, this light dish highlights quality ingredients with minimal preparation.
Ingredients
- 1 un tomatocherry tomatoessimilarvegetable
halve rather than wedge
- ¼ un broccoli
- sea salt, fine(optional)
- 2 cdta extra virgin olive oil
Instructions
- 1
Boil the broccoli in water for 5 minutes, then drain and let cool
- 2
Wash, peel, and cut the tomato into wedges
- 3
Mix the tomato with the cooled broccoli
- 4
Dress with olive oil and sea salt to taste
Good to Know
Keep dressed salad refrigerated up to 1 day. Store components separately for longer storage.
Blanch and cool broccoli up to 2 days ahead. Prepare tomato wedges 4 hours before serving.
Serve chilled or at room temperature as a side dish or light appetizer.
Common Mistakes
Over-blanch broccoli to avoid mushy texture
Use cold water after boiling to avoid overcooking