Vibrant, fresh, and bursting with flavor, these Sweet Tomatoes broccoli salad recipes are perfect for quick lunches, potlucks, or healthy side dishes. Whether you’re craving something creamy, crunchy, or packed with extras like bacon and cranberries, we’ve gathered the best variations to inspire your next meal. Dive in and discover your new favorite!
Honey Balsamic Sweet Tomato Broccoli Salad
Now that summer’s bounty is at its peak, this honey balsamic sweet tomato broccoli salad captures the season’s freshness in every bite. Let’s walk through creating this vibrant dish together, perfect for beginners looking to impress.
Ingredients
– 4 cups fresh broccoli florets (I chop them into bite-sized pieces for even cooking)
– 2 cups cherry tomatoes (halved—they burst with sweetness when roasted)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons balsamic vinegar (a good quality one makes all the difference)
– 1 tablespoon honey (I prefer local raw honey for its floral undertones)
– 1/2 teaspoon salt (fine sea salt dissolves evenly)
– 1/4 teaspoon black pepper (freshly ground adds a nice kick)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even roasting.
2. Place the broccoli florets and halved cherry tomatoes on a large baking sheet in a single layer.
3. Drizzle 2 tablespoons of olive oil over the vegetables, tossing gently to coat them evenly.
4. Roast in the preheated oven for 15–18 minutes, until the broccoli is tender-crisp and tomatoes start to blister.
5. Tip: Avoid overcrowding the pan—this helps vegetables caramelize instead of steam.
6. While roasting, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
7. Tip: Warm the honey slightly if it’s thick; it blends better with the other ingredients.
8. Remove the roasted vegetables from the oven and let them cool for 5 minutes to room temperature.
9. Pour the dressing over the vegetables, tossing gently to combine everything thoroughly.
10. Tip: Toss while warm—the flavors absorb more deeply into the veggies.
11. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
Bright and balanced, this salad offers a delightful crunch from the broccoli paired with the sweet-tangy dressing. Try serving it alongside grilled chicken or as a standalone light lunch for a refreshing meal.
Pine Nut and Sweet Tomato Broccoli Salad
Keeping your meals both nutritious and delicious doesn’t have to be complicated, and this vibrant salad is proof. Let’s walk through each simple step together to create something truly special.
Ingredients
– 1 large head of broccoli, cut into small florets (I find smaller pieces absorb dressing better)
– 1 pint cherry tomatoes, halved (their natural sweetness balances the dish perfectly)
– 1/2 cup pine nuts (toasting them first makes all the difference)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons fresh lemon juice (bottled just doesn’t compare)
– 1 teaspoon honey (a touch of sweetness to round out the flavors)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 350°F to prepare for toasting the pine nuts.
2. Spread the pine nuts in a single layer on a baking sheet and toast for 5-7 minutes until golden brown, watching closely to prevent burning.
3. Bring a large pot of salted water to a rolling boil over high heat.
4. Add the broccoli florets and blanch for exactly 2 minutes to brighten their color while keeping them crisp.
5. Immediately transfer the blanched broccoli to a bowl of ice water to stop the cooking process, which preserves that perfect crunch.
6. Drain the broccoli thoroughly and pat dry with a clean kitchen towel to prevent a watery salad.
7. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until fully emulsified.
8. Combine the blanched broccoli, halved cherry tomatoes, and toasted pine nuts in a large mixing bowl.
9. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
10. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.
What makes this salad stand out is the wonderful contrast between the crisp broccoli, juicy tomatoes, and buttery pine nuts. Serve it alongside grilled chicken for a complete meal or enjoy it as a refreshing standalone dish that gets even better after chilling for an hour.
Creamy Sweet Tomato Broccoli Pasta Salad
Sometimes the best meals come together with just a handful of fresh ingredients and a little kitchen magic. This creamy sweet tomato broccoli pasta salad is perfect for busy weeknights or lazy weekends when you want something satisfying without spending hours cooking. Let me walk you through each simple step to create this vibrant dish.
Ingredients
– 8 oz pasta (I love using rotini or fusilli for their ability to hold the creamy sauce)
– 2 cups broccoli florets (fresh and crisp, cut into bite-sized pieces)
– 1 cup cherry tomatoes (halved—I find they burst with sweetness when cooked)
– 1/2 cup mayonnaise (full-fat gives the creamiest texture)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tbsp white vinegar (adds a nice tang to balance the richness)
– 1 tsp sugar (just a pinch to enhance the natural sweetness)
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a skillet over medium heat.
4. Add the broccoli florets and sauté for 3-4 minutes until bright green and slightly tender.
5. Tip: Don’t overcook the broccoli—it should still have a slight crunch for the best texture.
6. Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they start to soften and release their juices.
7. Remove the skillet from the heat and set aside.
8. In a small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until smooth and well combined.
9. Tip: Let the dressing sit for a minute to allow the sugar to dissolve fully for a balanced flavor.
10. Drain the cooked pasta and rinse briefly under cool water to stop the cooking process.
11. Transfer the pasta to a large mixing bowl.
12. Add the sautéed broccoli and tomatoes to the pasta.
13. Pour the creamy dressing over the pasta and vegetable mixture.
14. Gently toss everything together until evenly coated.
15. Tip: For the best results, let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Enjoy the delightful contrast of the creamy sauce with the tender pasta and crisp-tender vegetables. Each bite offers a sweet burst from the tomatoes and a satisfying richness that makes this salad a crowd-pleaser. Try serving it alongside grilled chicken or as a standalone light meal for a refreshing twist.
Sesame Ginger Sweet Tomato Broccoli Slaw
Just when you need a quick, healthy side dish that bursts with flavor, this sesame ginger sweet tomato broccoli slaw comes to the rescue—it’s perfect for busy weeknights or potlucks.
Ingredients
– 4 cups broccoli slaw (I love the pre-shredded bags for convenience)
– 1 cup cherry tomatoes, halved (they add a juicy pop of color)
– 2 tbsp sesame oil (toasted sesame oil gives the best nutty aroma)
– 1 tbsp grated fresh ginger (fresh is key for that zing)
– 2 tbsp rice vinegar (it’s milder than other vinegars)
– 1 tbsp honey (for a touch of natural sweetness)
– 1 tsp soy sauce (I use low-sodium to control saltiness)
– 1 tbsp sesame seeds (toasted for extra crunch)
Instructions
1. In a large mixing bowl, combine the broccoli slaw and halved cherry tomatoes.
2. In a small bowl, whisk together the sesame oil, grated ginger, rice vinegar, honey, and soy sauce until fully emulsified. Tip: Whisk vigorously for about 30 seconds to ensure the dressing is smooth and well-blended.
3. Pour the dressing over the broccoli slaw and tomatoes in the large bowl.
4. Toss everything together gently but thoroughly with tongs or a large spoon for about 1-2 minutes, making sure all ingredients are evenly coated. Tip: Toss from the bottom up to distribute the dressing without bruising the vegetables.
5. Sprinkle the sesame seeds over the top of the slaw and give it one final light toss to incorporate them. Tip: Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden brown for enhanced flavor and crunch.
6. Let the slaw sit at room temperature for 5-10 minutes to allow the flavors to meld before serving. Ultimately, this slaw offers a delightful crunch from the broccoli and sesame seeds, balanced by the sweet and tangy dressing with a hint of ginger warmth—try serving it alongside grilled chicken or as a topping for tacos to elevate any meal.
Sweet Tomato Broccoli and Feta Salad
Sometimes the simplest combinations create the most memorable dishes, and this sweet tomato broccoli and feta salad is a perfect example of how fresh ingredients can shine with minimal effort. Start by gathering your ingredients to ensure a smooth preparation process.
Ingredients
– 4 cups fresh broccoli florets (I like cutting them into bite-sized pieces for easy eating)
– 2 cups cherry tomatoes, halved (their sweetness balances the salty feta beautifully)
– 1 cup crumbled feta cheese (I prefer block feta crumbled by hand for better texture)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons lemon juice (freshly squeezed makes all the difference)
– 1 teaspoon honey (a touch to enhance the tomatoes’ natural sweetness)
– ½ teaspoon salt (fine sea salt dissolves evenly)
– ¼ teaspoon black pepper (freshly ground for the best flavor)
Instructions
1. Preheat your oven to 400°F to roast the broccoli for optimal caramelization.
2. Place the broccoli florets on a baking sheet in a single layer to ensure even cooking.
3. Roast the broccoli for 15 minutes until the edges are lightly browned and tender when pierced with a fork.
4. Tip: Let the broccoli cool completely before mixing to keep the salad crisp.
5. In a large bowl, combine the halved cherry tomatoes and crumbled feta cheese.
6. Add the cooled roasted broccoli to the bowl with the tomatoes and feta.
7. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, salt, and black pepper until emulsified.
8. Tip: Taste the dressing before adding; adjust salt if needed, but avoid over-salting due to the feta.
9. Pour the dressing over the salad ingredients in the large bowl.
10. Gently toss everything together until evenly coated with the dressing.
11. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.
12. Serve immediately or refrigerate for up to 2 hours for a chilled option. Keep this salad vibrant with its crisp-tender broccoli, juicy tomatoes, and creamy feta, all brought together by a tangy-sweet dressing. It’s fantastic as a side dish or topped with grilled chicken for a light meal, and the colors make it a standout at any gathering.
Avocado Sweet Tomato Broccoli Salad with Lime Dressing
Now, let’s create a vibrant, nutrient-packed salad that’s perfect for any season. This recipe combines creamy avocado, sweet tomatoes, and crisp broccoli with a zesty lime dressing that brightens every bite. Follow these steps carefully for a foolproof result that even beginners can master.
Ingredients
– 2 large ripe avocados (I prefer Hass for their creamy texture)
– 1 pint cherry tomatoes (the sweeter, the better—I grab them from my local farmer’s market)
– 1 head of broccoli (look for bright green florets with no yellowing)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons fresh lime juice (about 1 large lime, squeezed right before use)
– 1 teaspoon honey (a touch to balance the acidity)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground adds the best flavor)
Instructions
1. Rinse the broccoli head under cold water, then pat it dry completely with a clean towel.
2. Cut the broccoli into small, bite-sized florets, discarding the tough stem.
3. Place the broccoli florets in a steamer basket over a pot of boiling water and steam for 3 minutes exactly until bright green and slightly tender.
4. Tip: Immediately transfer the steamed broccoli to an ice bath for 2 minutes to stop the cooking and lock in the crisp texture.
5. Drain the broccoli thoroughly and set it aside in a large mixing bowl.
6. Halve the cherry tomatoes and add them to the bowl with the broccoli.
7. Cut the avocados in half, remove the pits, scoop out the flesh, and dice it into ½-inch cubes.
8. Gently fold the avocado cubes into the broccoli and tomato mixture to avoid mashing.
9. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, salt, and black pepper until fully emulsified.
10. Tip: Taste the dressing and adjust with a pinch more salt if needed, but avoid over-mixing to keep it light.
11. Pour the dressing over the salad and toss gently with a large spoon to coat all ingredients evenly.
12. Tip: Serve immediately for the best texture, as the avocado can brown if left sitting too long.
13. Divide the salad into serving bowls and enjoy right away. O, this salad delights with its contrast of creamy avocado, juicy tomatoes, and crunchy broccoli, all heightened by the tangy lime dressing. For a creative twist, top it with grilled shrimp or serve alongside toasted bread for a complete meal.
Grilled Sweet Tomato Broccoli Quinoa Salad
Now that summer’s peak has passed, grilled vegetables still shine in hearty salads that transition us gracefully into fall. This grilled sweet tomato broccoli quinoa salad combines smoky char with fresh, nutritious ingredients for a satisfying meal that’s equally perfect for lunch or dinner.
Ingredients
– 1 cup quinoa (I always rinse mine thoroughly to remove the natural bitter coating)
– 2 cups water
– 2 cups cherry tomatoes (the sweeter varieties work beautifully here)
– 2 cups broccoli florets (cut into uniform bite-sized pieces for even cooking)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon balsamic vinegar
– ½ teaspoon salt
– ¼ teaspoon black pepper (freshly cracked makes a noticeable difference)
– ¼ cup chopped fresh basil
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove saponins.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat and let stand covered for 5 minutes to finish steaming.
5. Fluff quinoa with a fork and transfer to a large bowl to cool completely.
6. Preheat grill to medium-high heat (approximately 400°F).
7. Thread 2 cups cherry tomatoes onto skewers, leaving small gaps between them.
8. Toss 2 cups broccoli florets with 1 tablespoon olive oil to coat lightly.
9. Place tomato skewers and broccoli directly on grill grates.
10. Grill tomatoes for 3-4 minutes, turning once, until skins blister and slightly char.
11. Grill broccoli for 5-6 minutes, turning occasionally, until tender with visible grill marks.
12. Remove vegetables from grill and let cool slightly.
13. Slip tomatoes off skewers and chop broccoli into smaller pieces if desired.
14. Add grilled tomatoes and broccoli to cooled quinoa.
15. Whisk together remaining 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper.
16. Pour dressing over salad and toss gently to combine.
17. Fold in ¼ cup chopped fresh basil just before serving.
Remarkably satisfying in both texture and flavor, this salad offers a delightful contrast between the fluffy quinoa, tender-crisp broccoli, and burst-in-your-mouth tomatoes. The smoky grill marks add depth while the simple dressing lets the natural sweetness shine through. For a creative twist, serve it warm with grilled chicken or chill it overnight—the flavors meld beautifully as it rests.
Lemon Dill Sweet Tomato and Broccoli Salad
Often overlooked in the salad world, this vibrant combination brings together sweet and tangy flavors with crisp textures that will become a staple in your kitchen. Let me walk you through creating this refreshing dish step by step.
Ingredients
– 2 cups fresh broccoli florets, cut into bite-sized pieces (I find smaller florets absorb dressing better)
– 1 pint cherry tomatoes, halved (the sweeter the better for balancing the lemon)
– ¼ cup fresh dill, finely chopped (nothing beats the fragrance of freshly chopped dill)
– 3 tablespoons extra virgin olive oil, my go-to for dressings
– 2 tablespoons fresh lemon juice (about 1 large lemon, squeezed right before using)
– 1 teaspoon honey
– ½ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Wash the broccoli florets thoroughly under cold running water and pat them completely dry with paper towels.
2. Bring a medium pot of water to a rolling boil over high heat, then carefully add the broccoli florets.
3. Blanch the broccoli for exactly 2 minutes until bright green but still crisp-tender.
4. Immediately transfer the blanched broccoli to a bowl of ice water using a slotted spoon to stop the cooking process.
5. Drain the cooled broccoli thoroughly and place it in a large mixing bowl.
6. Cut each cherry tomato in half horizontally and add them to the bowl with the broccoli.
7. Finely chop the fresh dill leaves, discarding the thick stems, and add to the mixture.
8. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, salt, and black pepper until fully emulsified.
9. Pour the dressing over the broccoli, tomato, and dill mixture in the large bowl.
10. Gently toss all ingredients together until everything is evenly coated with the dressing.
11. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.
Here’s what makes this salad special: the crisp-tender broccoli provides satisfying crunch while the sweet tomatoes burst with juiciness, all brought together by the bright lemon-dill dressing. Serve it alongside grilled chicken or as a standalone lunch for a refreshing meal that celebrates simple, fresh ingredients.
Mediterranean Sweet Tomato Broccoli Salad
This vibrant Mediterranean sweet tomato broccoli salad comes together with minimal effort but delivers maximum flavor, making it perfect for busy weeknights or potluck gatherings. Let me walk you through each simple step to create this colorful, nutritious dish.
Ingredients
– 4 cups fresh broccoli florets (I like cutting them into bite-sized pieces for easier eating)
– 2 cups cherry tomatoes, halved (the sweetest ones you can find make all the difference)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 2 tablespoons red wine vinegar (adds that perfect tangy kick)
– 1 teaspoon honey (just a touch to balance the acidity)
– 1/2 teaspoon garlic powder (so convenient when fresh isn’t available)
– 1/4 teaspoon salt (I prefer sea salt for its clean taste)
– 1/4 teaspoon black pepper (freshly ground if you have it)
– 1/4 cup crumbled feta cheese (the salty creaminess is essential)
– 2 tablespoons chopped fresh basil (tearing it by hand releases more aroma)
Instructions
1. Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water.
2. Cover the bowl with a microwave-safe plate and microwave on high for 3 minutes until bright green and slightly tender.
3. Immediately transfer the steamed broccoli to an ice water bath for 2 minutes to stop the cooking process and preserve crunch.
4. Drain the broccoli thoroughly in a colander, shaking off excess water.
5. Pat the broccoli dry with paper towels to prevent a watery salad.
6. In a large mixing bowl, combine olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper.
7. Whisk the dressing vigorously for 30 seconds until fully emulsified and slightly thickened.
8. Add the drained broccoli and halved cherry tomatoes to the dressing bowl.
9. Toss everything together gently until all pieces are evenly coated with dressing.
10. Let the salad sit at room temperature for 15 minutes to allow flavors to meld.
11. Sprinkle crumbled feta cheese and torn basil leaves over the salad just before serving.
Gently toss one final time to distribute the cheese and herbs evenly. The crisp-tender broccoli provides satisfying crunch against the burst of sweet tomatoes, while the tangy dressing and salty feta create a perfect flavor balance. Serve this immediately as a standalone lunch or alongside grilled chicken for a complete meal that tastes even better the next day as the flavors continue to develop.
Sweet Tomato Broccoli Caprese Salad
Let’s create a vibrant Sweet Tomato Broccoli Caprese Salad that combines fresh flavors with perfect textures. This recipe guides you through each simple step to ensure delicious results every time, making it ideal for beginners who want to impress with minimal effort.
Ingredients
– 2 cups fresh broccoli florets, cut into bite-sized pieces for even cooking
– 1 cup cherry tomatoes, halved—I love using sweet varieties like Sun Gold for extra flavor
– 8 oz fresh mozzarella balls (ciliegine size), drained—room temperature helps them blend better
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp balsamic vinegar, aged for a richer taste
– 1/4 tsp salt, to enhance all the ingredients
– 1/4 tsp black pepper, freshly ground for the best aroma
– 1/4 cup fresh basil leaves, torn by hand to release their oils
Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the broccoli florets to the boiling water and cook for exactly 2 minutes until bright green and slightly tender.
3. Tip: Blanching broccoli briefly preserves its crunch and vibrant color—avoid overcooking.
4. Immediately transfer the broccoli to a bowl of ice water using a slotted spoon to stop the cooking process.
5. Let the broccoli sit in the ice water for 2 minutes to cool completely.
6. Drain the broccoli thoroughly and pat dry with a clean kitchen towel to remove excess moisture.
7. In a large mixing bowl, combine the blanched broccoli, halved cherry tomatoes, and mozzarella balls.
8. Drizzle the extra virgin olive oil and balsamic vinegar over the mixture.
9. Sprinkle the salt and black pepper evenly across the ingredients.
10. Tip: Toss gently with a large spoon to coat everything without crushing the mozzarella.
11. Add the torn basil leaves to the bowl and give one final gentle toss to incorporate.
12. Tip: Let the salad sit for 5 minutes at room temperature before serving to allow the flavors to meld together.
Kick back and enjoy this salad’s delightful contrast of crisp broccoli, juicy tomatoes, and creamy mozzarella. The tangy balsamic and fresh basil tie it all together beautifully—try serving it alongside grilled chicken or as a standalone light lunch for a refreshing meal.
Tangy Sweet Tomato Broccoli Coleslaw
Gathering fresh ingredients for a vibrant slaw makes all the difference in flavor and texture. This tangy sweet tomato broccoli coleslaw combines crisp vegetables with a zesty dressing that’s perfect for picnics or as a refreshing side. Let’s walk through each step to create this colorful dish together.
Ingredients
– 4 cups shredded green cabbage (I like to use pre-shredded for convenience, but fresh is even crisper)
– 2 cups small broccoli florets (cut them bite-sized so they mix well with the cabbage)
– 1 cup cherry tomatoes, halved (these add a juicy pop—I prefer them for their sweetness)
– 1/2 cup mayonnaise (use full-fat for the creamiest texture, it holds up better)
– 2 tablespoons apple cider vinegar (this gives the tang; I always have a bottle in my pantry)
– 1 tablespoon honey (for a touch of natural sweetness that balances the vinegar)
– 1/2 teaspoon salt (fine sea salt dissolves easily into the dressing)
– 1/4 teaspoon black pepper (freshly ground adds the best flavor)
Instructions
1. In a large mixing bowl, combine the shredded green cabbage, small broccoli florets, and halved cherry tomatoes.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until fully blended and smooth.
3. Pour the dressing over the cabbage, broccoli, and tomato mixture in the large bowl.
4. Use a large spoon or spatula to toss all ingredients thoroughly, ensuring the dressing coats every piece evenly.
5. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the vegetables to soften slightly.
6. After chilling, give the coleslaw a final toss to redistribute any settled dressing before serving.
Serve this coleslaw chilled for the best crunch and flavor melding. The broccoli adds a hearty bite, while the tomatoes burst with juiciness against the creamy, tangy-sweet dressing. It’s fantastic alongside grilled meats or as a topping for tacos to add a fresh contrast.
Sweet Tomato Broccoli and Chickpea Salad
Even the simplest salads can become extraordinary with the right combination of flavors and textures. This sweet tomato broccoli and chickpea salad is a perfect example—fresh, nutritious, and incredibly satisfying. Let’s walk through each step together to create a dish that’s as delightful to make as it is to eat.
Ingredients
– 2 cups broccoli florets, chopped small for quicker roasting—I find smaller pieces caramelize better
– 1 (15 oz) can chickpeas, drained and rinsed well to remove excess sodium
– 1 pint cherry tomatoes, halved—their sweetness intensifies when roasted
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the veggies
– 1 tbsp honey, for a touch of natural sweetness that balances the acidity
– 1 tbsp lemon juice, freshly squeezed for the brightest flavor
– 1/4 tsp salt, to enhance all the ingredients without overpowering
– 1/4 tsp black pepper, freshly ground for the best aroma
Instructions
1. Preheat your oven to 400°F to ensure it’s hot enough for roasting.
2. In a large bowl, combine the broccoli florets, chickpeas, and cherry tomatoes.
3. Drizzle the olive oil over the mixture and toss thoroughly to coat every piece evenly.
4. Tip: Spread the mixture in a single layer on a baking sheet to promote even browning and avoid steaming.
5. Roast in the preheated oven for 20 minutes, or until the broccoli is tender and the tomatoes start to burst.
6. Remove the baking sheet from the oven and let it cool for 5 minutes to allow flavors to settle.
7. In a small bowl, whisk together the honey, lemon juice, salt, and black pepper until well combined.
8. Tip: Taste the dressing before adding—adjust sweetness or acidity if needed, but avoid over-salting.
9. Pour the dressing over the roasted vegetables and chickpeas, and toss gently to coat everything.
10. Tip: For best results, let the salad sit for 10 minutes before serving to allow the flavors to meld together.
11. Serve immediately or refrigerate for up to 2 days for a chilled option.
So vibrant and satisfying, this salad offers a delightful crunch from the broccoli, creaminess from the chickpeas, and a burst of sweetness from the tomatoes. Try serving it over a bed of quinoa for a hearty meal, or as a side dish at your next barbecue—it’s sure to impress with its balanced flavors and colorful appeal.
Conclusion
Just imagine the delicious possibilities! These 32 sweet tomato and broccoli salad recipes offer fresh, healthy, and easy options for every home cook. We’d love to hear which one becomes your favorite—drop a comment below and share this roundup on Pinterest to inspire others!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
