Marinated Broccoli Tomato Salad Recipes

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MARINATED BROCCOLI, TOMATO & MOZZARELLA SALAD



Marinated Broccoli, Tomato & Mozzarella salad image

Provided by Alida Ryder

Categories     Salad

Time 30m

Number Of Ingredients 7

500 g broccoli florets
250 g bocconcini (small mozzarella balls, drained)
400 g cherry tomatoes (halved/quartered)
juice of 2 lemons
3 tablespoons olive oil
smoked salt & white pepper to taste
smoked chilli flakes (optional)

Steps:

  • Slice the bocconcini into quarters and place in a large bowl with the tomatoes.
  • Mix all the dressing ingredients and pour over the tomatoes and bocconcini.
  • Steam the broccoli for 7-10 minutes until just cooked (stems should be firm but easily pierced by a knife) and place into a bowl with ice water to cool down. Drain well and add to the tomatoes and bocconcini.
  • Allow to marinade for 20 minutes up to 3 hours.
  • Serve at room temperature.

MARINATED BROCCOLI-TOMATO SALAD



Marinated Broccoli-Tomato Salad image

Move over, potato salad-Marinated Broccoli-Tomato Salad is stealing your spot. A bountiful broccoli-tomato salad with cheesy goodness in every bite.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 4h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels
1 Tbsp. poppy seed
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard

Steps:

  • Combine first 6 ingredients in large bowl.
  • Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

MARINATED TOMATO SALAD WITH HERBS



Marinated Tomato Salad with Herbs image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Steps:

  • Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  • Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  • Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

SIMPLE MARINATED BROCCOLI



Simple Marinated Broccoli image

My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.

Provided by Jody C.

Categories     Side Dish     Vegetables     Broccoli

Time 3h10m

Yield 6

Number Of Ingredients 4

½ cup olive oil
¼ cup red wine vinegar
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
3 heads broccoli, cut into florets

Steps:

  • Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  • Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g

MARINATED BROCCOLI



Marinated Broccoli image

This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

4 teaspoons olive oil
1 tablespoon water
1 tablespoon white wine vinegar
1-1/2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
2 cups fresh broccoli florets
2 tablespoons chopped sweet red pepper

Steps:

  • In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED BROCCOLI SALAD



Marinated Broccoli Salad image

Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

4 cups fresh broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 bottle (8 ounces) Italian salad dressing
1 teaspoon sugar
3/4 cup chopped walnuts, optional

Steps:

  • In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED CUCUMBER, ONION, AND TOMATO SALAD



Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

  • Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
  • Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

MARINATED BROCCOLI-TOMATO SALAD



Marinated Broccoli-Tomato Salad image

This is a wonderful and refreshing salad. I have brought it to work for functions and it always goes fast with people asking for the recipe! The recipe is from a KRAFT magazine a few years ago. Cooking time does not include chilling time.

Provided by Backwoods Foodie

Categories     Onions

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

6 cups broccoli florets, coarsely chopped
1 cup cherries or 1 cup grape tomatoes, halved
1 cup shredded colby-monterey jack cheese
1/2 cup thinly sliced red onion
2 tablespoons sunflower seeds
1/2 cup kraft light raspberry vinaigrette dressing
2 teaspoons Dijon mustard
1 tablespoon sugar

Steps:

  • 1. Combine first six ingredients in a large bowl.
  • 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
  • 3. Refrigerate for 4 hours before serving.

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD



Citrus-Marinated Broccoli and Chickpea Salad image

Not every salad needs to rely on lettuce - and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you're packing for a picnic in the park, this is one to stash in the cooler.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound broccoli crowns
1 medium zucchini, chopped into 1/2-inch pieces
1 pint cherry tomatoes, sliced
One 15-ounce can chickpeas, rinsed and drained
2 medium cobs sweet corn, shucked and kernels shaved off (about 2 cups)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped Hatch peppers
1 tablespoon honey
2 cloves garlic
1 medium navel orange, juiced (about 1/4 cup)

Steps:

  • For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
  • Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
  • Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
  • For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
  • Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.

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