Best 9 Marinated Broccoli Tomato Salad Recipes

MARINATED BROCCOLI, TOMATO & MOZZARELLA SALAD

Steps:

• Slice the bocconcini into quarters and place in a large bowl with the tomatoes.
• Mix all the dressing ingredients and pour over the tomatoes and bocconcini.
• Steam the broccoli for 7-10 minutes until just cooked (stems should be firm but easily pierced by a knife) and place into a bowl with ice water to cool down. Drain well and add to the tomatoes and bocconcini.
• Allow to marinade for 20 minutes up to 3 hours.
• Serve at room temperature.

MARINATED BROCCOLI-TOMATO SALAD

Steps:

• Combine first 6 ingredients in large bowl.
• Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
• Refrigerate 4 hours.

MARINATED TOMATO SALAD WITH HERBS

Steps:

• Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
• Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
• Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

SIMPLE MARINATED BROCCOLI

Steps:

• Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
• Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

MARINATED BROCCOLI

Steps:

• In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

MARINATED BROCCOLI SALAD

Steps:

• In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

MARINATED BROCCOLI-TOMATO SALAD

Steps:

• 1. Combine first six ingredients in a large bowl.
• 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
• 3. Refrigerate for 4 hours before serving.

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD

Steps:

• For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
• Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
• Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
• For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
• Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.