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  • Writer's pictureErin

Broccoli & Tomato Salad

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Change up your salad routine with this crunchy, creamy delightful salad. It's got the perfect balance of textures and flavours to brighten up your tastebuds and your table.

Prep Time: 15 min

Cook time: N/A

Yield: 4-6 Servings



  • 100g hazelnuts

  • 400g broccoli florets

  • 100g feta

  • 250g grape or cherry tomatoes


  • 50mL red wine vinegar

  • 50mL olive oil

  • 100mL sunflower oil

  • 1/4 clove of garlic, smashed with a pinch of salt

  • 2 tsp dijon mustard

  • 1 tsp maple syrup or honey


  1. Combine all the ingredients for the dressing in a canning jar with a tight fitting, sealing lid. Shake vigorously to combine.

  2. Roast hazelnuts on a small baking sheet under the broiler in your oven for ~5min or until they begin to sizzle and smell nutty. Shake the pan every minute or so to ensure the nuts don't become burnt.

  3. Cut the broccoli and feta into bite-sized pieces & halve the tomatoes. Combine the roasted nuts, veggies and cheese in a large bowl. Give the dressing another vigorous shake and pour over the salad. Mix so that everything in the bowl is well coated with the dressing.

  4. Can be served immediately or stored in the fridge for a couple hours uncovered before serving. Store leftovers in sealed containers. This salad really holds up well to be eaten the next day.

Zhuzh it up!

  • Play with your dressing flavours by changing up the vinegar (white wine or a splash of balsamic are great!) and honey mustard or grainy mustards are also delicious in this.

  • Make a larger batch of this dressing by doubling the ingredients and store in your fridge in a jar for a couple weeks. Simply shake it up well and drizzle it over all your salads!

This amazing recipe was adapted from the Avoca Salads Cookbook.


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