Cherry Tomato and Broccoli Salad
4 cups broccoli florets
1 pint basket cherry tomatoes, halved or quartered
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes.
2 Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano.
3 Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)