Broccoli salad with tomato cheese and egg

4 servings
35 min

How to make a broccoli salad with tomatoes, cheese and egg? Very simple and fast! Prepare the necessary ingredients. Choose tomatoes that are juicy but dense. Soft fruits do not hold their shape well, when cut and cooked, they will spread into a shapeless mass and spoil the appearance of the dish. Any soft cheese can be used. Curd, melted, brynza or brine mozzarella is suitable. I have feta. The vegetable part can be supplemented or replaced to your liking.

Disassemble broccoli into inflorescences. Boil the cabbage in boiling salted water for about 5-10 minutes until cooked through. The exact time depends on the size of the inflorescences and the degree of heating. Broccoli can be used fresh or frozen. If you use frozen cabbage, you do not need to defrost it first.

Tip the finished cabbage into a colander, then transfer to a bowl of icy water. So cabbage will retain a bright green color.

Boil the eggs hard-boiled, cool and peel. Cut the eggs into 4 parts.

Wash the tomatoes, dry and cut into wedges.

Remove the cheese from the brine and dry. Then carefully cut into medium cubes.

Now prepare the refueling. The dressing can be supplemented or replaced with other ingredients to taste. For example, replace ordinary mustard with grainy mustard. I have olive oil, but any vegetable will do. If the honey is saccharized, melt it first.

In a bowl, combine vegetable oil, mustard, honey, lemon juice, salt and pepper. Whisk everything thoroughly with a fork until smooth.

Put broccoli, tomatoes, eggs and cheese in a bowl. Pour the dressing over the salad. Sprinkle over the sesame seeds if desired and serve the salad to the table. Enjoy your meal!