Broccoli, Tomato & Mozzarella Salad – Summer Freshness on a Plate


Photo by: David Beeler


It looks fresh, it tastes fresh…it is fresh!  Oh, and made in 5(!!) minutes.  (This first sentence is going to appeal to some of my most loyal readers, I already know it.)  I promise you, this broccoli tomato salad is truly made in less time than it takes to boil an egg.  I just love these kind of recipes.

Many of you know that I’m not big on frozen ingredients, so the fact that this broccoli salad is all freshness on a plate, makes me one happy camper.  The original recipe actually called for frozen broccoli florets, thawed, but why use frozen if the fresh version is available?  The fresh broccoli added a whole lot of crunch to the salad, that’s for sure.  The cherry tomatoes add a bit of sweetness, and the mozzarella…well, the mozzarella ads texture and a mild and creamy flavor to the salad.  Its softness balances out the crunchiness of the broccoli.  Maybe I’m over-thinking this a bit here, but it made sense to me when I thought of it.

This broccoli salad is perfect to accompany a BBQ and served with flat bread or a few baguette slices, it makes for a healthy, light and refreshing summer lunch.  Perfect for this time of year!

Broccoli Tomato & Mozzarella Salad


  • 4 cups fresh broccoli florets, washed and dried
  • 12 cherry tomatoes, cut in half
  • 1/4 cup thinly sliced red onion
  • 1/2 cup fresh pearl-size mozzarella
  • 1/2 cup red wine vinaigrette
  • freshly ground pepper



  •  In a large bowl, toss together all the ingredients, except the black pepper.
  • Divide among 4 chilled salad plates and serve with fresh ground pepper.
  • Yep, that’s it!  Pretty simple eh?

Serves: 4


(Recipe by: Sandra Lee, adapted by Marieke, aka HRH Mommy)



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