Tomato Salad with Broccoli

Elena Butuc

This recipe was automatically translated from Romanian. View original here

If you have any thoughts that you are eating too much tomato salad and less from other vegetables this season, I recommend adding some bouquets of properly boiled broccoli to the tomato salad. We really like this option, especially since it is healthy and dietary.

The yogurt sauce with garlic is exactly what you need, it goes perfectly with vegetables and will make you enjoy it with the greatest pleasure. I also recommend lunch and dinner with a fish or meat, delicious and without problems with your figure and health.

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Ingredients

Metric US

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Broccoli

350 g

go with frozen broccoli if you don't have it fresh

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Tomatoes

300 g

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Creamy yogurt

100 g

choose yogurt between 2-4% fat

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Garlic cloves

2 pieces

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Salt

0.5 tsp

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Red onion

0.25 pieces

a quarter of onion or 2 sprigs of green onion

Step by step

We prepare the sauce first:

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

Cut the tomatoes into small pieces or cubes, put them on the plate where you will serve the salad.

It is very important to boil broccoli correctly, not to make it porridge because it will no longer have any charm in the salad:

- boil a pot of water

- When it starts to boil, add salt and broccoli open the bouquets

- let it boil for 3-4 minutes

- then obligatorily after this time take them out in a bowl with cold water and change the water 2-3 more times until the broccoli is completely cooled

This way you will have some crispy, beautiful and tasty broccoli, not a soft and scary porridge. Vegetables have the property to cook continuously even if you take them out of the water in which they were boiled, so they must be cooled quickly to be al dente.