Thursday, May 20, 2010

Broccoli and Tomato Salad




Lately we've been getting massive quantities of broccoli in our CSA box every week. I love this Italian salad and if there are leftovers I toss it them with pasta for lunch the next day.

Serves 4

3 cups broccoli florets
2 Roma tomatoes, chopped
1/3 c. oil-cured black olives
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
Sea salt to taste
8 fresh basil leaves, torn into small pieces

Cook broccoli in boiling water until just-tender, about 4 minutes. Drain broccoli and rinse with cold water. Place in serving bowl with remaining ingredients. Mix well. Serve at room temperature.


4 comments:

Alice Leonard said...

What a gorgeous salad!

jeannie fagerstrom said...

Yum! This looks wonderful. Sometime if you're in town on a Saturday to pick up your Box, stop by Napoli coffee on Carlisle north of Menaul at Claremont. I go to a knitting group from 1-3 and we meet at Napoli every Saturday. Come by any time and knit with us.
We talk food, too. Of Course! :0)
Jeannie

Nanette said...

Thanks Alice! It is one of my favorite ways to eat broccoli.

Nanette said...

Thanks for the invite Jeannie! I've heard your name before and I will try to stop by sometime!

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