Broccoli and Olive Vinaigrette Salad - Bravabod
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Broccoli and Olive Vinaigrette Salad

Valentina

Here's another no-lettuce salad coming your way. We've got tender broccoli, juicy tomatoes, mozzarella, salty olives, and a simple Italian vinaigrette coating everything. This salad actually tastes better as is sits and marinates in the vinaigrette, making it a great side dish for a picnic or potluck. Use soft, fresh mozzarella rather than the low-moisture variety here.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 2 cups broccoli, chopped
  • 4 ounces fresh mozzarella, diced
  • 3/4 cup cherry tomatoes, halved
  • 66666667/100000000 cup pitted olives, sliced Italian Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon low-carb granulated 1:1 sugar substitute (optional)
  • 2 small garlic cloves, minced
  • 2 teaspoons dried oregano or Italian seasoning blend
  • salt and black pepper, to taste

Instructions
  1. Step 1: Stir all vinaigrette ingredients together. Set aside.
  2. Step 2: Fill a large bowl with ice water. This will be the ice bath for the cooked broccoli. Set aside.
  3. Step 3: Steam the broccoli for 3 to 5 minutes, or until the florets can be pierced with a fork. They should still be crisp and vibrant green in color. Once cooked, rinse with cold water and then place the cooked broccoli in the ice bath. Let site for several minutes and then drain and dry the broccoli. Chop the florets into small, bite-sized pieces.
  4. Step 4: Add the drained broccoli, mozzarella, olives, and tomatoes to a mixing bowl. Pour in the vinaigrette, to taste. Toss well to coat everything. 
  5. Serve: Enjoy chilled, at room temperature, or warm.

Recipe Notes

Note 1: Every 2 cups of chopped broccoli is equal to about 1 jumbo head of broccoli. Don't discard the stalks either - once they're peeled to remove the fibrous outer layer, they taste great in here alongside the florets.

Nutrition

Here's another no-lettuce salad coming your way. We've got tender broccoli, juicy tomatoes, corn, salty olives, and a simple Italian vinaigrette coating everything. This salad actually tastes better as is sits and marinates in the vinaigrette, making it a great side dish for a picnic or potluck.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 2 cups broccoli, chopped
  • 1 ear fresh corn (Note 2)
  • 3/4 cup cherry tomatoes, halved
  • 66666667/100000000 cup pitted olives, sliced Italian Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar (optional)
  • 2 small garlic cloves, minced
  • 2 teaspoons dried oregano or Italian seasoning blend
  • salt and black pepper, to taste

Instructions
  1. Step 1: Stir all vinaigrette ingredients together. Set aside.
  2. Step 2: Fill a large bowl with ice water. This will be the ice bath for the cooked broccoli. Set aside.
  3. Step 3: Steam the broccoli for 3 to 5 minutes, or until the florets can be pierced with a fork. They should still be crisp and vibrant green in color. Once cooked, rinse with cold water and then place the cooked broccoli in the ice bath. Let site for several minutes and then drain and dry the broccoli. Chop the florets into small, bite-sized pieces.
  4. Step 4: Add the drained broccoli, corn, olives, and tomatoes to a mixing bowl. Pour in the vinaigrette, to taste. Toss well to coat everything. 
  5. Serve: Enjoy chilled, at room temperature, or warm.

Recipe Notes

Note 1: Every 2 cups of chopped broccoli is equal to about 1 jumbo head of broccoli. Don't discard the stalks either - once they're peeled to remove the fibrous outer layer, they taste great in here alongside the florets.

Note 2: Every 1 ear of corn is equal to about 3/4 cup. If fresh corn is unavailable, measure out the equivalent amount from a frozen or canned variety.

Note 3: Switch things up by substituting the fresh tomatoes for sun-dried tomatoes. You'll need 1/2 cup of chopped oil-packed sun-dried tomatoes in place of every 3/4 cup of cherry tomatoes. The oil the tomatoes are packed in can be used to make the vinaigrette too. Double duty!

Nutrition

Here's another no-lettuce salad coming your way. We've got tender broccoli, juicy tomatoes, avocado, salty olives, and a simple Italian vinaigrette coating everything. This salad actually tastes better as is sits and marinates in the vinaigrette, making it a great side dish for a picnic or potluck. If making ahead, add the avocado right before serving.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 2 cups broccoli, chopped
  • 1 large avocado, diced
  • 3/4 cup cherry tomatoes, halved
  • 66666667/100000000 cup pitted olives, sliced Italian Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey (optional)
  • 2 small garlic cloves, minced
  • 2 teaspoons dried oregano or Italian seasoning blend
  • salt and black pepper, to taste

Instructions
  1. Step 1: Stir all vinaigrette ingredients together. Set aside.
  2. Step 2: Fill a large bowl with ice water. This will be the ice bath for the cooked broccoli. Set aside.
  3. Step 3: Steam the broccoli for 3 to 5 minutes, or until the florets can be pierced with a fork. They should still be crisp and vibrant green in color. Once cooked, rinse with cold water and then place the cooked broccoli in the ice bath. Let site for several minutes and then drain and dry the broccoli. Chop the florets into small, bite-sized pieces.
  4. Step 4: Add the drained broccoli, avocado, olives, and tomatoes to a mixing bowl. Pour in the vinaigrette, to taste. Toss well to coat everything. 
  5. Serve: Enjoy chilled, at room temperature, or warm.

Recipe Notes

Note 1: Every 2 cups of chopped broccoli is equal to about 1 jumbo head of broccoli. Don't discard the stalks either - once they're peeled to remove the fibrous outer layer, they taste great in here alongside the florets.

Note 2: Switch things up by substituting the fresh tomatoes for sun-dried tomatoes. You'll need 1/2 cup of chopped oil-packed sun-dried tomatoes in place of every 3/4 cup of cherry tomatoes. The oil the tomatoes are packed in can be used to make the vinaigrette too. Double duty!

Nutrition

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Broccoli and Olive Vinaigrette Salad

PT20M 2 cups broccoli, chopped 4 ounces fresh mozzarella, diced 3/4 cup cherry tomatoes, halved 66666667/100000000 cup pitted olives, sliced 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon low-carb granulated 1:1 sugar substitute (optional) 2 small garlic cloves, minced 2 teaspoons dried oregano or Italian seasoning blend salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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