This has become a staple at the O'Parady house lately, mostly because it's delicious and holds up well for lunches. Top with a fried egg for lunch or serve with stuffed portabellas or a nice piece of salmon or steak for dinner.
Thinly Shaved Broccoli Salad with Feta & Burst Tomatoes
2-3 heads broccoli
Grape or cherry tomatoes
Nice block of feta
Plain whole-milk or greek yogurt
Slice your tomatoes in half and saute over medium heat with a bit of olive oil, a squeeze of lemon, and generous salt and pepper. I like to have a 2:1 broccoli:tomato ratio, but you can adjust accordingly. Normally I use somewhere between 1/2 and 1 container of tomatoes.
While those heat to bursting, wash and thinly slice your broccoli. I cut off the rough ends of the stem but leave as much of it as possible, then work almost in a shaving motion from stem to floret. Shave it as thinly as possible: you end up with almost one-dimensional little broccoli tree figures.
Chop up your feta into small crumbly cubes. Try to use a nice feta and be generous here. Toss with broccoli and tomatoes.
Now, time for dressing. In a bowl, whisk a big scoop of yogurt with a generous drizzle of olive oil, several squeezes of lemon juice, and possibly a touch of water to thin. Add salt and pepper to taste. You want this to be really tangy and a touch salty. Use enough to generously dress the salad, that's key.
Fold your dressing into the bowl with the broccoli, tomatoes, and feta, and enjoy.
Food allergies and ethics
Vegetarian and gluten free, with no fuss at all.