Tomato Broccoli Salad

Ripe red tomatoes paired with fresh green broccoli inspired a brightly-colored salad - a feast for the eyes. (and the tummy!)

Steam 1 lb. broccoli, cool, chop stems and cut tops into small flowerets. Dice 2 large tomatoes. (if the tomatoes are especially juicy, core them, then squeeze gently to remove seeds & juice)

In a large glass bowl, mix together 1/4 cup mild vinegar (rice wine or apple cider) with 2 Tablespoons minced parsley and 1/2 teaspoon dried oregano. Whisk in 2 Tablespoons olive oil and 1 Tablespoon flaxseed or canola oil.

Add the broccoli and tomato, gently toss and serve. Can refrigerate up to 24 hours.