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Thursday, June 9, 2016
6-8 cups broccoli florets (one large or two medium heads)
1 250 gram container cherry tomatoes
1 cup (half a bottle) Italian dressing
2/3 cup crumbled feta cheese
Combine first three ingredients and toss. Refrigerate for several hours. Before serving, toss again, then sprinkle the feta over the top.
This makes a good summer salad and is robust enough for transporting (keep chilled). Kids old enough to safely handle a knife (to cut up the broccoli) can easily make this.