Tomato Broccoli Salad Recipes

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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

TOMATO BROCCOLI SALAD



Tomato Broccoli Salad image

I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

5 cups broccoli florets
1 tablespoon water
1 pint cherry tomatoes, cut in half
2 tablespoons chopped green onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI TOMATO SALAD



Broccoli Tomato Salad image

Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 18

1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
DRESSING:
3/4 cup olive oil
1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Steps:

  • Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI AND TOMATO SALAD



Broccoli and Tomato Salad image

Make and share this Broccoli and Tomato Salad recipe from Food.com.

Provided by Gail Blue Eyes

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 -4 cups broccoli florets
2 large tomatoes, cut in wedges
1 cup sliced fresh mushrooms
3 green onions, sliced
3/4 cup olive oil
1/3 cup cider or 1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon dried thyme
2 cloves garlic, minced
1/2 teaspoon celery seed
1/4 teaspoon italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Steps:

  • Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
  • Rinse with cold water and drain.
  • In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
  • Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
  • Pour over salad; toss.
  • Cover and chill for 1 hour.
  • Serve with a slotted spoon.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  • In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g

TOMATO, BROCCOLI AND PASTA SALAD



Tomato, Broccoli and Pasta Salad image

A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...

Provided by Valerie in Australia

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box)
3 cups broccoli florets, blanched
1 cup chopped green onion
3 roma tomatoes, cut in wedges
1/4 lb lowfat mozzarella cheese, cubed
1/3 cup minced fresh parsley (optional)
3 tablespoons lemon juice
3 tablespoons water
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and pepper
black olives, as much as you like

Steps:

  • Cook pasta until tender but firm.
  • Drain and rinse under cold water.
  • Wrap in paper towel and set aside.
  • Blanch the broccoli for 2 minutes in boiling water.
  • Drain and rinse in cold water and wrap in a towel.
  • In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
  • Pour over salad and toss till mixed.
  • Add salt and pepper to taste.
  • Refrigerate for 1 hour or up to 4 hours.
  • Tastes even better the next day.
  • The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.

ITALIAN BROCCOLI SALAD



Italian Broccoli Salad image

This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.

Provided by Ali Slagle

Categories     dinner, easy, lunch, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small shallot, thinly sliced
1 1/2 pounds broccoli (about 2 medium heads)
Kosher salt (Diamond Crystal) and black pepper
1/2 cup roasted, salted almonds, coarsely chopped
1/4 cup drained, sliced pickled peppers, such as peperoncini
1/4 cup pitted, torn olives, such as kalamata or Castelvetrano
1/3 cup extra-virgin olive oil, plus more as needed
1/3 cup red wine vinegar, plus more as needed
3 slices provolone (about 3 ounces), torn or cut into bite-size pieces (or use 1 1/2 ounces aged provolone)

Steps:

  • Rinse the sliced shallot under cold water and transfer to a large bowl.
  • Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
  • Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
  • Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

SWEET TOMATOES BROCCOLI SALAD RECIPE



Sweet Tomatoes Broccoli Salad Recipe image

Provided by á-3514

Number Of Ingredients 8

5 C Broccoli florets
1/4 C Red onion; finely chopped
4-5 Slices Crumbled, crispy bacon
1/2 C Dry Roasted Cashew Pieces
1/3 C Raisins
1 C Mayonnaise
1/3 C Sugar
2 T Apple Cider Vinegar

Steps:

  • 1. Blanch broccoli 1 min.; cool immediately. 2. Wisk mayonnaise, sugar, and vinegar till smooth and chill. 3. Toss rest of ing. with broccoli. 4. 10 mins. prior to serving, mix dressing with salad. 5. Chill and serve.

BROCCOLI AND CHERRY TOMATO SALAD



Broccoli and Cherry Tomato Salad image

Categories     Salad     Tomato     Vegetable     Freeze/Chill     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

4 cups broccoli florets
1 1-pint basket cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried

Steps:

  • Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

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