Recipe for: Broccoli and Sun-Dried Tomato Salad - photo 1
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Recipe for: Broccoli and Sun-Dried Tomato Salad

Pikantne Salads May Day 90 min Medium 6 wyświetleń ~33.69 PLN * - (0)
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Description

Fresh, spring salad combining crunchy broccoli with the intense flavor of sun-dried tomatoes, creamy feta, and a nutty texture. This light, colorful dish is perfect for a May picnic or as a side for grilling. The salad has a contrast of flavors: slightly bitter arugula, tangy balsamic vinegar with a hint of honey, and aromatic garlic. Served on the table, it looks impressive thanks to the green of the broccoli and the red accents of the sun-dried tomatoes. It can be served as a standalone dish or as an appetizer for grilled dishes; it holds up well for short storage and transport on trips.

Ingredients Used

Ingredients (16)

Servings:
4
  • Broccoli 400 g
  • Dried tomato 80 g
  • Onion 1 szt. (~150 g)
  • Arugula 100 g
  • Feta cheese 150 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 30 ml
  • Lemon juice 30 ml
  • Mustard 15 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Walnuts 60 g
  • Sunflower seeds 30 g
💰 Szacowany koszt dania: ~33.69 PLN (8.42 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Prepare the broccoli: cut off the thick part of the stem, and divide it into smaller florets. If the florets are large, cut them in half or into three pieces so that they are all of similar size (about 2–3 cm). This will ensure even blanching and crunchiness.

Ingredients: Broccoli
Use a large kitchen knife and a cutting board. Do not completely peel the stem — you can peel the outer membrane with a knife and slice it into thin pieces to avoid waste.
2

Blanch the broccoli: fill a large pot with water (about 2–3 l), add 1/2 teaspoon of salt and bring to a boil. Add the florets to the boiling water and cook for 2 minutes — the broccoli should become bright green and still slightly crunchy.

Ingredients: Broccoli, Salt
The best is a wide pot so that the florets do not clump together. The time of 2 minutes is approximate — check one floret with a fork; if it goes in with slight resistance, it is ready.
3

Immediately after 2 minutes, transfer the florets to a bowl of very cold water with ice (known as shocking) for 2–3 minutes to stop the cooking process. After that, drain and dry with a paper towel or linen cloth.

Ingredients: Broccoli
Use a colander and a large bowl with water and ice. Shocking will maintain the beautiful green color and crunchiness — this is the key to a successful salad.
4

Prepare the remaining vegetables: cut the sun-dried tomatoes into strips about 0.5–1 cm wide; peel the onion and slice it into thin half-moons (about 2 mm thick). Finely chop the parsley.

Ingredients: dried tomato, Onion, Parsley
Use a sharp knife for thinly slicing the onion. If the onion is very pungent, soak it in cold water for 10 minutes and drain before adding.

Dressing

5

Prepare the dressing: in a jar or small bowl, combine canola oil (30 g), balsamic vinegar (30 ml), lemon juice (30 ml), mustard (15 g), honey (15 g) — if using — and minced garlic (10 g). Add salt (2 g) and pepper (1 g). Screw on the jar and shake vigorously for 30 seconds or whisk until emulsified (slightly creamy consistency).

Ingredients: Rapeseed oil, Balsamic vinegar, Lemon juice, Mustard, Honey, Garlic, Salt, Black pepper
Use a jar with a lid for simple emulsifying or a small whisk. If the dressing separates, shake just before serving. Honey is optional — it adds sweetness.

Assembly

6

In a large bowl, combine arugula (100 g), drained broccoli, chopped sun-dried tomatoes, and onion. Crumble or cut the feta cheese into pieces and add to the bowl. Add the chopped parsley.

Ingredients: Arugula, Broccoli, dried tomato, Onion, Feta cheese, Parsley
Use a large bowl (at least 3 l) to easily mix the ingredients without crushing the feta. If the salad is to be transported, mix the ingredients in the bowl at the picnic site, and store the dressing separately.
7

Drizzle the salad with the prepared dressing (about 50–70 g of dressing — use enough to lightly coat the ingredients) and gently mix with a spoon or two tongs for 20–30 seconds so as not to crush the feta or break the broccoli florets.

Ingredients: Rapeseed oil, Balsamic vinegar, Lemon juice, Mustard, Honey, Salt, Black pepper
Use a wooden spoon or silicone tongs. Stir briefly — overmixing will cause the arugula to wilt and the feta to crumble.

Finishing

8

Finally, sprinkle the salad with toasted walnuts (optional) and sunflower seeds (optional). Check the taste and season with additional salt, pepper, or a bit of lemon juice if needed.

Ingredients: sunflower seeds
To toast the nuts and sunflower seeds: heat a dry skillet over medium heat and toast for 2–4 minutes, stirring, until they start to smell fragrant and lightly brown. Be careful, they can burn quickly.

Serving

9

Transfer the salad to a wide platter or plates. For decoration, add a few whole broccoli florets and arugula leaves on top, and drizzle with a bit of olive oil or the remaining oil from the sun-dried tomatoes, if it was saved.

Ingredients: Broccoli, Arugula, dried tomato, Rapeseed oil
For serving, use a large flat plate to make the salad look appetizing. Serve immediately or at room temperature for a maximum of 2–3 hours during a picnic.

Fun Fact

💡

Broccoli became popular in Central European kitchens only in the 20th century; before that, they were less common, and today they often appear in light spring salads.

Best for

Majówka Piknik Grill

Tips

🍽️ Serving

Serve the salad at room temperature, not too cold. If you are preparing it to go, keep the dressing separate and add it just before serving to keep the arugula and broccoli crisp. A freshly baked country bread or light white cheese will be a great addition.

🥡 Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. Before serving, gently toss and optionally add a little fresh lemon juice. Reheating is not recommended; best enjoyed cold.

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