Tomato Broccolini Salad: Easy Summer Salad

Let’s mix it up, shall we? Skip the usual carby summer potato salad and bring something fresh to the table. This tomato broccolini salad is crisp, vibrant, and full of flavor. It’s simple to make, generous in flavor, and always a hit.

You can make it ahead (honestly, it might be even better after it sits for a bit), and it works with whatever fresh veggies you’ve got hanging around. The dressing? Ridiculously simple. Red wine vinegar, olive oil, honey, and Dijon—but it’s a keeper. You’ll want to drizzle it on everything.

If I spot broccolini at the supermarket—or even better, at the Narrowsburg Farmers Market near the cabin—I’m grabbing it. It’s more tender than regular broccoli, cooks up quick, and has that perfect crisp bite. I roast it, grill it, toss it into pasta… and now it’s starring in this salad with sweet tomatoes and a tangy little vinaigrette. It just works. I’ll show ya…

Tomato Broccolini Salad Ingredients

• Broccolini – Blanched just long enough to brighten the color and take the edge off. It keeps its crunch and brings a fresh, light bite that makes the salad feel hearty.
• Cherry Tomatoes – Juicy and sweet, they burst with flavor and brighten everything up. Go with whatever’s ripe and colorful.
• Olive Oil – Use the good stuff here if you’ve got it. It’s the base of the dressing and ties everything together.
• Red Wine Vinegar – Adds that tangy punch. You could swap in white wine vinegar or even lemon juice, but I love the boldness of red wine vinegar here.
• Dijon Mustard – Just a touch gives the dressing body and bite. It’s subtle but makes a difference.
• Honey – Balances the vinegar and rounds things out.
• Salt & Pepper – To taste.

How to Make Tomato Broccolini Salad

This salad comes together fast—and the steps are super simple. Here’s how it all goes down:

Blanch the Broccolini
First, let’s cut off the very ends of the broccolini stalks. Bring a pot of water to a boil, salt the water, then toss in your broccolini for just about 2 minutes. You’re not cooking it through—just softening it slightly and brightening the color.

That’s what blanching is: a quick boil followed by a cold rinse to stop the cooking. Drain it and run it under cold water right away to keep it crisp and vibrant.

Chop + Prep the Veg
Once the broccolini has cooled, give it a rough chop, stalks and all. Quarter your cherry tomatoes so they’re juicy but still bite-sized.

Whisk the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon, salt, and pepper. That’s it.

Toss It All Together
Add your broccolini and tomatoes to a big bowl, pour the dressing over, and give everything a good toss. Let it sit for 5–10 minutes before serving so the flavors can mingle a bit.

That’s it. Easy, bright, and beautiful. A no-fuss side that’ll totally impress your peeps—no oven, no stress, just big flavor in a pretty little bowl.

What is Broccolini? (And Why You’ll Love It)

Broccolini is often mistaken for baby broccoli, but it’s actually a hybrid of broccoli and Chinese broccoli (also called gai lan). What you get is the best of both: long, tender stems, small florets, and a slightly sweet, mild flavor.

One of the best things about broccolini is how quick and easy it is to prep. There’s no peeling or trimming required—just rinse, chop off the very ends if needed, and you’re good to go. It cooks fast, whether you’re blanching, roasting, sautéing, or tossing it on the grill.

You’ll usually find it in bunches near the leafy greens or specialty produce section at the grocery store. It’s becoming more common these days, and if you’re lucky enough to spot it at a farmers market—grab it. It’s worth it for the flavor alone.

And let’s not forget—it’s good for you, too. Broccolini is packed with vitamins A and C, plus fiber, potassium, and even a little calcium.

Tomato Salad Variations (If Broccolini’s Off the Table)

Even though I’m really selling the broccolini here, I get it—it’s not always at your local market. But the beauty of this salad is the dressing. It’s so dang good, you can throw it on just about any veggie and still come out winning.

Next time you’re strolling through your farmers market, grab whatever looks fresh and colorful—and don’t forget to pick up a jar of local honey while you’re at it. Here are a few variations for ya…

• Good ol’ Broccoli – The OG. Chop it into small florets, give it a quick blanch, and let it soak up that tangy dressing. It’s sturdy and always reliable.
• Asparagus – Blanch it just like broccolini. Tender and perfect for this kind of salad.
• Green Beans – A quick blanch and chop, and you’ve got crunch and color.
• Cucumbers – Are cool, crisp, and garden-fresh. Slice them thin and let them soak up that dressing—it’s simple but so good.

Make Ahead Tips

This salad is super make-ahead friendly, especially if you keep the dressing and veggies separate until you’re ready to serve.

• If the salad is already dressed, you can store it in an airtight container in the fridge for about a day. The broccolini holds up well, but the tomatoes may soften a bit—still tasty, just a little juicier.
• If you keep the dressing separate, the chopped broccolini and tomatoes will stay fresh in the fridge for up to 2 days, and you can toss everything together right before serving.
• The dressing itself will last in the fridge for up to a week in a sealed jar or container. Give it a good shake or stir before using.

Want to double or triple the dressing? Go for it. It’s great on just about any salad—greens, grains, even grilled veggies. Make extra, I promise you’ll use it on everything.

What to Serve with This Salad (Perfect Summer Menu Ideas)

Whether you’re planning a laid-back backyard hang or something a little more dialed in, this fresh, flavorful salad plays well with a ton of summer favorites.

Start with a Signature Cocktail
Kick things off with something seasonal and sippable—like my Strawberry Basil Cocktail or Lemongrass Vodka cocktail. Light, refreshing, and sets a total vibe.

Add a Summery Starter
Let’s take advantage of all that fresh market goodness. You picked up local honey—put it to work! Dip into my Whipped Feta Dip with honey for something creamy and bold, or keep it cool as a cucumber with my tzatziki with dill.

Bring on the Main Event
Time to fire up the grill. Chicken, steak, shrimp— it all works here. Anything grilled with this side salad just makes it all feel so summery.

Slice Up Some Toasty Bread
You can’t go wrong with a warm loaf of crusty bread or grilled sourdough. It’s perfect for soaking up any leftover dressing at the bottom of the bowl (don’t let that go to waste).

Let’s Dish

Whether you’re a longtime broccolini fan or trying it for the first time—whadja think? Let me know in the comments or tag me if you make it. I’d love to see your spin on this salad. And speaking of summer salads, you have to check out my zucchini salad; it’s a winner. Let’s keep the seasonal inspiration flowing!

Print Recipe

5 from 1 vote

Tomato Broccolini Salad

Tomato broccolini salad that’s bright, simple, and endlessly versatile. A fresh summer side that goes with everything—no fuss, all flavor.

Prep 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Author: Lorraine Saeger

Equipment

• saucepot for blanching
• mixing bowl

Ingredients

• 1 bunch broccolini about 6-8 oz.
• 2 cups cherry tomatoes quartered
• 2 tbsp olive oil
• 2 tsp red wine vinegar
• 1½ tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste

Instructions

• Bring a pot of salted water to a boil. Add broccolini and cook for 2 minutes. Drain and immediately rinse under cold water to stop the cooking and keep the color bright.
• Once cooled, roughly chop the broccolini. Quarter the cherry tomatoes.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
• In a large bowl, add the chopped broccolini and tomatoes. Pour the dressing over the top and toss to coat evenly.
• Let the salad rest for 5–10 minutes before serving to let the flavors mingle.