April 15, 1924 - September 29, 2013
R.I.P., Marcella. You have been an inspiration to me for many years.
This recipe was inspired by what we brought home from the market over the weekend. The summer tomatoes were side by side in the stall with the first of fall's broccoli. I wanted to prepare both simply in order to enjoy their full flavor. I've found that by lightly salting tomatoes, they will produce a nice juice that blends with a bit of oil and lemon juice after a brief refrigerator stay.
Cherry Tomato and Broccoli Salad inspired by what the market offered
1 bunch of broccoli florets cut into small pieces, save the stems for soup
A dozen or so heirloom cherry tomatoes, halved
1 fat shallot, thinly sliced or a few green onions thinly sliced
Salt and pepper
1. Steam the broccoli until just crisp tender, two to three minutes. Leave covered while preparing the tomatoes.
2. Cut the tomatoes in half and sprinkle them with kosher salt. Put them in a bowl, cut side up, and let stand while you whisk together the oil and lemon juice.
3. Add the warm broccoli and the shallot to the tomatoes.
4. At the cook's discretion, lightly coat the mixture with a bit of olive oil, lemon juice, salt and pepper.
5. Stir well and refrigerate for at least two hours, stirring several times more. Bring to almost room temperature, stir again and serve, spooning the "dressing" collected in the bottom of the bowl over each serving.