This vitamin-rich salad pairs well with an unfussy egg dish, seafood, or cheesy pasta. It can be a very simple salad, or dress it up with extras and make it into a meal on its own.

　　

Ingredients

serves 4 to 6

　　12 ounces broccoli crowns

　　2 tomatoes

　　1/3 cup olive oil (extra-virgin is nice)

　　2 tablespoons balsamic vinegar

　　1/2 teaspoon salt

　　Pinch of dried oregano or thyme (optional)

　　

Step 1

Cut the broccoli into bite-sized florets (6 to 7 cups). Cook the broccoli florets, either directly in boiling water or in a steamer basket, until tender. Set aside to cool.

　　

Step 2

Cut the tomatoes into wedges. (If they aren’t juicy summer tomatoes, sprinkle lightly with salt.) In a small bowl, whisk together the oil, vinegar, salt, and herbs.

　　

Step 3

In a serving bowl, toss the broccoli and tomatoes with the dressing.

　　

Serving & menu ideas

Step 4

Serve next to Pasta with Caramelized Onions & Blue Cheese (page 27) or Mussels with Sherry & Saffron (page 168). Or to make a meal of the salad, pile the broccoli on salad greens, arrange the tomatoes around the edge, and add as many extras as you like: olives, sweet onion rings, grated feta, ricotta salata or Parmesan cheese, and toasted pine nuts, almonds, walnuts, or pecans. Drizzle with the dressing and have fresh bread on the side.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.