Broccoli salad with cheese, eggs, and tomatoes.

How to make broccoli salad with tomatoes, cheese and egg? Very simple and fast! Prepare the necessary ingredients. Choose juicy but dense tomatoes. Soft fruits do not hold their shape well, when cut and cooked they will spread into a shapeless mass and spoil the appearance of the dish. You can use any soft cheese. Cheese, melted, cheese or pickled mozzarella is suitable. I have feta. You can supplement or replace the vegetable part to your taste.

Cut the broccoli into florets. Boil the cabbage in boiling salted water for about 5-10 minutes until ready. The exact time depends on the size of the inflorescences and the degree of heating. Broccoli can be used fresh or frozen. If you use frozen cabbage, you don't need to defrost it beforehand.

Discard the finished cabbage in a colander, then transfer it to a bowl of ice water. So the cabbage will keep its bright green color.

Hard-boil the eggs, cool and peel. Cut the eggs into 4 parts.

Wash the tomatoes, dry them and cut them into slices.

Remove the cheese from the brine and dry it. Then carefully cut into medium cubes.

Now prepare the dressing. The dressing can be supplemented or replaced with other ingredients to taste. For example, replace regular mustard with grainy mustard. I have olive oil, but any vegetable oil will do. If the honey has become sugary, melt it first.

Combine oil, mustard, honey, lemon juice, salt and pepper in a bowl. Beat everything thoroughly with a fork until smooth.

Place the broccoli, tomatoes, eggs and cheese in a bowl. Pour the dressing over the salad. If desired, sprinkle with sesame seeds and serve the salad. Bon Appetit!