An easy salad to make, but does need to chill a while before serving. We tried this salad while in Portugal. Glad to eat it at home now.
Tomate Cereja e Salada de Brócolis (Portuguese)
Serves 3
2 cups (530 g) organic broccoli florets
1 cup (235 g) organic cherry tomatoes, cut in halves
1 tsp. (5 ml) each: dried oregano & Dijon mustard
1 1/2 Tbs. (22 ml) rice vinegar
1/2 Tbs. (7 ml) olive oil
parsley or cilantro leaves
1 um. Steam the broccoli 3 minutes.
2 dois. Transfer to a large bowl and cool.
3 três. Add the tomatoes.
4 quatro. In a small bowl, add mustard and gradually whisk in the vinegar, then oil.
5 cinco. Mix in the oregano.
6 seis. Add to the broccoli and toss to coat.
7 sete. Cover and chill up to 6 hours.
8 oito. Serve topped with parsley or cilantro leaves.
