Yesterday, when I realized suddenly that I did not have as much time to cook dinner as I had initially thought, I decided to make this salad on a whim, to go with grilled pesto and onion toast.
I kept the broccoli florets quite small and since the salad also had the girls’ favorite tomate marzounette (a type of small-sized tomatoes that have an oblong shape and are grown from a variety native to San Marzano in Italy) they ate it without comment.
I haven’t combined them before, but potatoes and broccoli do seem to go well together. I can even see this salad as part of a more formal meal, with baby potatoes in place of the regular sort for a nice touch.
Broccoli, Potato and Tomato Salad
steamed broccoli florets
boiled, peeled and diced potatoes (the potatoes should be firm, not overcooked) OR boiled and peeled baby potatoes
cherry tomatoes, sliced in to halves (or quartered lengthwise if the tomatoes are the marzounette variety)
Put the tomatoes, the broccoli and the potatoes in to a large salad bowl. Add some olive oil, toss the vegetables lightly in it, and leave aside for an hour.
Just before serving, sprinkle some sea-salt and lime juice and mix the salad.
Light, colorful, GOOD ! Definitely one to make again.