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Broccoli Tomato Salad

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Marie Hoyer, Hodgenville, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. —Marie Hoyer, Hodgenville, Kentucky

Test Kitchen Approved

Broccoli Tomato Salad

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Yield: 8 servings
Prep: 20 min
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Ingredients

  • 1 large bunch broccoli, separated into florets
  • 2 large tomatoes, cut into wedges
  • 3/4 cup sliced fresh mushrooms
  • 2 green onions, sliced
  • dressing:
    • 3/4 cup olive oil
    • 1/3 cup tarragon vinegar
    • 2 tablespoons water
    • 1 teaspoon lemon juice
    • 1 teaspoon sugar
    • 1 teaspoon salt, optional
    • 3/4 teaspoon dried thyme
    • 1 garlic clove, minced
    • 1/2 teaspoon celery seed
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon lemon-pepper seasoning
    • 1/4 teaspoon paprika
    • 1/4 teaspoon ground mustard
Text Ingredients

Directions

  1. Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions.
  2. In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

Nutrition Facts

1/2 cup: 130 calories, 11g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.
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