Memories and healthy recipes for your dinner table.

Broccoli Feta and Cherry Tomato Salad

My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor. I learned how to basically clean out the frige and turn odds and ends into something edible. Except now without the pasta. Enjoy this salad as is for lunch or add seared fish or eggs to make a hearty dinner.

Source: The Good Mood Food Blog
1 large head of broccoli, chopped into bite size pieces
Cherry tomatoes.
1/2 pound pancetta or bacon
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
A good pinch of ground black pepper
A good handful of crumbled feta cheese

Bring a large pot of water to the boil.  While the water is boiling, combine the olive oil and balsamic vinegar in a serving bowl.  Add the broccoli to the pot of water and blanch for 60 seconds, you should see the broccoli turn a vibrant green.  Drain the broccoli pieces and run under cold water.  Drain thourghly. Add the broccoli to the serving bowl and set aside.

Place a small frying pan over a high heat and fry the bacon pieces until crispy.  Remove the bacon from the pan, place on on some kitchen paper and allow to cool before adding to the rest of salad.  Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli.  Add the bacon pieces and feta cheese to the serving bowl. Gently toss all the ingredients in the dressing and season with black pepper.  Add walnuts or pine nuts for an extra crunch!