Tomato Salad with Broccoli

Elena Butuc

If you think you're eating too much tomato salad this season and too little from other vegetables, I recommend adding to your tomato salad some properly boiled broccoli florets. We really like this, especially since it's healthy and dietary.

The yogurt sauce with garlic is exactly what you need, it goes perfectly with the vegetables and will make you enjoy the salad with great pleasure. I also recommend it for lunch or dinner, with fish or meat. It's delicious and you don't need to worry about your figure and health.

show all description

Ingredients

Metric US

●

Broccoli

350 g

fresh or frozen

●

Tomatoes

300 g

●

Creamy yogurt

100 g

choose 2-4% fat yogurt

●

Garlic cloves

2 pieces

●

Salt

0.5 tsp

●

Red onion

0.25 pieces

a quarter of an onion or 2 green onions

Step by step

We make the sauce first:

- mix the yogurt with the crushed garlic, season with salt and set aside until the vegetables are prepared.

Cut the tomatoes into small pieces or cubes and place on the plate where you will serve the salad.

It's very important to boil broccoli correctly because soggy broccoli in the salad won't have any charm:

- Bring a pot of water to a boil.

- When it starts to boil, add salt and the broccoli florets.

- Let boil for 3-4 minutes.

- When you remove the broccoli, you must transfer immediately to a bowl with cold water. Change the water several times until the broccoli cools completely.

This way, you'll have some crispy, beautiful and tasty broccoli, not soggy and mushy. Vegetables have the property to continue the cooking process even after they are removed from the water in which they were boiled. So, if you want them al dente, they must be cooled quickly.