Broccoli Tomato Salad Recipe

4.5 1 2
Broccoli Tomato Salad Recipe
Broccoli Tomato Salad Recipe photo by Taste of Home
Publisher Photo

Broccoli Tomato Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 6-8 servings.
Originally published as Broccoli Tomato Salad in Taste of Home August/September 1997, p31

Nutritional Facts

1/2 cup: 130 calories, 11g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.

  • 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
  1. 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.
  2. In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon. Yield: 6-8 servings.
Originally published as Broccoli Tomato Salad in Taste of Home August/September 1997, p31

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delowenstein User ID: 3766053 21567
Reviewed Jan. 1, 2014

"I had used this recipe when it was first featured in Taste of Home. I did make the following adjustments to the recipe as follows: I'd used 6 Italian plum tomatoes & one large sliced onion( red or white or yellow). For the dressing: I'd used 1 packet of Equal sweetener, 1/2 tsp. poppy seeds and 1/4 tsp. Old Bay seasoning. I don't use tarragon vinegar-I've used red wine vinegar instead! If olive oil is not available, I use canola oil! (I've learned to make adjustments on a particular recipe if the ingredient called for isn't available for me!) I didn't have celery seed, so I'd used the poppy seeds & I'd used Old bay seasoning instead of lemon pepper seasoning! For me it worked out! I hadn't had the green onion available, so I'd used one large red or white or yellow onion! This salad was delicious! Thank you, Marie Hoyer, for sharing this recipe! It is a keeper! delowenstein"

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