FRESH BROCCOLI SALAD WITH TOMATOES, BLACK OLIVES, AND FETA CHEESE
4 to 6 servings
May use broccoli raw, if desired. Or, blanche broccoli, uncovered, in boiling salted water to cover in a medium heavy saucepan over high heat for about 2 minutes. Or, microwave broccoli in water to cover in a glass heat-proof bowl loosely covered with plastic wrap at HIGH power for 1 to 2 minutes. Do not overcook. Immediately rinse broccoli under cold running water to stop cooking action Combine raw or cooled cooked broccoli, garlic, cherry or grape tomatoes, green onion, olives, and feta cheese of choice in a deep medium bowl. Add enough vinegar and olive oil or commercial dressing or reduced-fat dressing to moisten broccoli mixture well. Season with salt and pepper to taste and Greek seasoning, if desired. Cover with plastic wrap and refrigerate until ready to serve. To serve, line 4 to 6 salad plates with crisp lettuce leaves. Or, line a large salad bowl with lettuce leaves. Spoon broccoli mixture onto each salad plate, dividing evenly, or into large salad bowl. Garnish each individual salad or large salad bowl with a sprinkle of grated Parmesan or Romano cheese, if desired.
Note: If cherry tomatoes are quite large, cut each in half.
Note: May use pitted oil-cured black/ripe olives or Calamita olives, if desired
Variations: Add 1 to 2 sliced peeled firm ripe avocados that have been lightly sprinkled with lemon juice to salad mixture.
Add about ½ cup coarsely chopped green pepper to salad mixture.