Broccoli Salad with Tomatoes, Cheese & Eggs
Juicy, crunchy, and filling - without mayonnaise. Broccoli salad with tomatoes, cheese, and eggs will win you over from the first bite. It’s a great mix of light, low-calorie veggies with satisfying eggs and cheese, finished with an aromatic sweet-and-tangy dressing. Try it and see!
Updated : 29 January, 2026
Easy
About 20 min.
Ingredients
300 grams
Broccoli
150 grams
Tomato
150 grams
Feta
2
Eggs
1 tablespoon
Sesame
Sauce
3 tablespoon
Vegetable oil
2 tablespoon
Lemon juice
1 teaspoon
Mustard
1 teaspoon
Honey
1 teaspoon
Salt
0.2 grams
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make broccoli salad with tomatoes, cheese, and eggs? It’s very quick and easy! Prepare the ingredients. Choose tomatoes that are juicy but firm - soft ones won’t hold their shape and can turn mushy when sliced. You can use any soft cheese: curd cheese, processed cheese, feta-style cheese, or fresh mozzarella in brine. I used feta. You can add or swap vegetables to taste.
Step 2
Drain the cooked broccoli in a colander, then transfer it to a bowl of ice water. This helps it keep its bright green color.
Step 3
Hard-boil the eggs, cool, and peel. Cut each egg into 4 pieces.
Step 4
Wash the tomatoes, pat dry, and cut into wedges.
Step 5
Remove the cheese from the brine and pat dry. Then carefully cut into medium cubes.
Step 6
Prepare the dressing. You can adjust it to taste - for example, swap regular mustard for whole-grain mustard. I used olive oil, but any vegetable oil works. If the honey has crystallized, melt it beforehand.
Step 7
In a small bowl, combine vegetable oil, mustard, honey, lemon juice, salt, and pepper. Whisk thoroughly with a fork until smooth.
Step 8
Put the broccoli, tomatoes, eggs, and cheese into a bowl. Drizzle with the dressing. If desired, sprinkle with sesame seeds and serve. Enjoy!
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