Marinated Broccoli, Tomato, & Mozzarella Salad

5 Feb

SaladIngredientsI was looking for a side dish to serve with the Roasted Potato Stacks at my February Beer Dinner and after trying just a green salad, realized the broccoli would be a perfect accompaniment (thank goodness for built in spellcheck on Macs – that was a hard word). It’s hardier than just a plain salad and, side benefit, currently in season. I also wanted something that would compliment the lemon-olive oily flavor of the potatoes and this recipe uses basically the same ingredients.

The original recipe can be found at Simply Delicious by Alida Ryder here. I probably shouldn’t encourage you to leave my blog and visit someone else’s but you really should visit her page – the pictures are simply gorgeous!

I also liked this recipe because it’s super easy and reminds me of a caprese salad (spellcheck just failed me on that one…) but with a little more “meat”.

Start by chopping your broccoli.


Put water on to boil and while its warming chop the tomatoes and mozzarella. I maybe went overboard on the tomatoes but they looked so dang pretty all piled up that I just chopped them all.


Throw the broccoli into the water for about 7 minutes, until its just cooked. I tend to cook broccoli on the al dente side so go for what you like. Just don’t over do it because you’re going to let this sit for a bit and you don’t want it super soggy. While the broccoli cooks, combine the dressing (juice of 2 lemons, some olive oil, and salt & pepper) with the tomatoes and mozzarella. The original recipe called for smoked salt and white pepper but I’m more of a casual cook so I went with what I had – plain sea salt and pepper.


When the broccoli is done cooking immediately run cold water over it to stop it from cooking more. The original recipe said to place it in an ice water bath, but again, I’m not that fancy. Tap water is just easier.

All you have to do next is combine the broccoli with the dressed mozzarella and tomatoes and Voila! Done!


Marinated Broccoli, Tomato & Mozzarella Salad

Everything you’ll need:

  • About 1 pound of broccoli
  • A 9-ish ounce container of bocconcini (small mozzarella balls), drained [Note – you’re just going to cut these into quarters so if you want to get the bigger ones and chop more, or the smaller ones and chop less, go for it]
  • A 14-ish ounce container of cherry tomatoes, halved or quartered
  • Juice of two lemons
  • 3 Tablespoons of olive oil
  • Salt & pepper (smoked salt & white pepper if you’re fancy!), to taste
  • Smoked chili flakes (optional)


  1. Slice the mozzarella into quarters and place in a bowl with the chopped tomatoes.
  2. Mix the lemon juice, olive oil (3 T), and salt and pepper (+ optional chili flakes) and pour over the tomatoes and mozzarella.
  3. Cook the broccoli for 7-ish minutes until just cooked, then immediately cool (in an ice bath or cold water).
  4. Drain the broccoli and mix with the tomatoes and mozzarella.
  5. Allow to marinate anywhere between 20 minutes and 3 hours.

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