Vida Recetas Editorial
The tomato salad with broccoli stalks is a fresh, light, and nutrient-packed option, ideal for a healthy lunch or a light dinner. This recipe makes the most of broccoli, using its stalks, which are often discarded but are crunchy and delicious when properly cooked. Originating from Mediterranean cuisine, this salad combines the softness of ripe tomato with refreshing cucumber, a slightly spicy onion, and black olives that add a salty and distinctive flavor.
Broccoli is known for its antioxidant properties and high content of vitamins C and K, as well as fiber. Boiling the stalks in salted water softens them slightly, maintaining a pleasant texture that contrasts with the rest of the fresh ingredients. The dressing with extra virgin olive oil and apple cider vinegar enhances the flavors and adds a tangy and aromatic touch.
This salad is perfect for those looking for a quick, uncomplicated, and flavorful meal. It is also very versatile: you can add avocado chunks or grated carrot for an extra touch of color and texture. It is served cold, ideal for hot days or as a side dish for main courses.
Cook
10 min
Servings
1
Clean the broccoli trunk, cut it into slices and cook it for 7 minutes in salted water. Drain and set aside at the bottom of the serving plate
Cut the tomato, onion, cucumber and place it on the broccoli
Add the olives on top and finish dressing the salad with oil and vinegar.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 10 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
