This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
I’m so excited that tomatoes are in-season here in Florida! Tomatoes are one of the freshest ingredients that can be added to just about anything. Whether I’m eating it fresh from the vine with salt or cooked into a sauce, tomatoes offer so much flavor; the right tomatoes that is. When I’m purchasing produce, I stick with all things local. That’s why I look for the Fresh From Florida label.
This label can be found directly on the package. If you see the label, then you can confidently shop knowing that your produce was grown locally and is as fresh & tasty as can be. Have you ever experienced a tomato that wasn’t fresh? It’s the most disappointing, soggy piece of mess ever. Life is too short for soggy tomatoes.
How to make Broccoli and Tomato Salad
I visited the Fresh From Florida website to pick out some recipes featuring an in-season fruit or vegetable. A couple weeks ago, I made a divine Strawberry Parfait with Fresh From Florida Strawberries! After learning that tomatoes are also in-season, I naturally found an easy salad to make. One thing I love to do in my house is prepare a salad that can be enjoyed alone or with meals throughout the week. This easy broccoli tomato salad recipe was ridiculously easy and cured all my savory cravings.
- 3 cups Florida Broccoli, cut into small pieces
- 1 cup Florida cherry tomatoes, halved
- 1 tablespoon Florida natural sugar
- 3 strips bacon, cut into small pieces
- ½ small red onion, sliced thin
- ¾ cup golden raisins (I left these out of my salad)
- 1 cup cheddar cheese, shredded
- ¼ cup low-fat mayonnaise
- ¼ cup low-fat plain yogurt
- 3 tablespoons champagne vinegar
- ½ lemon, juiced
- Sea salt and fresh ground pepper, to taste
How to Make
Bring a large pot of water to a boil, season with sea salt. Blanch broccoli for about one minute then remove and submerge in ice water or cold water to cool; place in large mixing bowl. Sauté the bacon pieces until brown and crisp. About two minutes before removing bacon from pan, add the halved tomatoes (I left mine whole) and the sliced red onions; sauté for about 2 more minutes and remove from heat, let cool. Once cool add this mixture to the broccoli and stir until combined. Add the golden raisins and the shredded cheese. In small bowl mix the mayonnaise, plain yogurt, sugar, vinegar, lemon juice, and salt and pepper. Combine and pour over the salad; mixing thoroughly. Refrigerate and serve cold.
Want more fresh tomato recipes? Visit FreshFromFlorida.com for inspiration!
This post may contain affiliate links and/or promotional products, all opinions expressed are that of But First, Joy only. Read my full disclosure.