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Broccoli, Feta, and Tomato Salad
Sweet plum tomatoes and tangy feta cheese meet lightly blanched broccoli in this crisp, refreshing salad. A quick dip in boiling water turns the florets bright green while keeping their satisfying crunch intact. Tossed with a simple balsamic vinaigrette and a pinch of earthy oregano, it's a flavorful side dish that pairs well with grilled chicken or fish. You'll appreciate how easily it rounds out a meal when you're short on time.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 cups fresh broccoli florets
- 2 small plum (Roma) tomatoes, chopped (⅔ cup)
- ¼ cup reduced-fat feta cheese
- 2 tablespoons fat-free balsamic vinaigrette
- 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
Instructions
- 1Bring 4 cups of water to a boil in a 2-quart saucepan over high heat. Drop in the broccoli florets and cook for 10 to 20 seconds until they turn bright green. Drain the broccoli immediately and rinse under cold water until completely cool. This stops the cooking process and locks in that crisp texture.
- 2Place the cooled broccoli in a small serving bowl. Add the chopped tomatoes, feta cheese, balsamic vinaigrette, and oregano. Toss everything together until well combined.
Notes
- Make ahead: You can blanch the broccoli up to 2 days in advance and store it in the fridge until you're ready to assemble the salad.
- Swap: If you don't have balsamic vinaigrette, a simple mix of olive oil, lemon juice, salt, and pepper works beautifully.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days, though the tomatoes may soften slightly.