Mediterranean broccoli salad

Ingredients for 4 servings:

• 650 g broccoli
• 1 m.-sized onion(s), red or 3 spring onions
• 150 g cocktail tomatoes
• 8 tomatoes, dried in oil
• 100 g feta cheese made from sheep’s milk
• ½ bunch parsley, flat
• white wine vinegar
• olive oil
• Salt and pepper, black, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Clean the broccoli, divide it into florets, and sauté in salted water for about five minutes. It should still have some bite. Slice the onions into rings, chop the pickled tomatoes into small pieces, and place them in a bowl along with the halved cherry tomatoes and the cooled broccoli. Mix the salt and pepper with the white wine vinegar, then add the olive oil. Finely chop the parsley and add it to the dressing. Mix the dressing with the vegetables, dice the sheep’s milk feta, and sprinkle it on top. This salad tastes very fresh on summer days and serves about 4-6 people as a side dish or 2 people as a main course.