Fresh broccoli salad with tomatoes

Ingredients:

• 1 tbsp. white wine vinegar
• Zest of 1 lemon
• 1 tbsp. freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon coarse salt
• A pinch of freshly ground black pepper
• 1/4 cup olive oil
• 450g broccoli (washed, trimmed and thinly sliced)
• 170 g cherry or grape tomatoes, halved
• 90g coarsely chopped, toasted pecans or hazelnuts
• 2 tablespoons thinly sliced ​​fresh basil leaves

Preparation:

1. In a medium bowl, whisk together the vinegar, lemon zest, lemon juice, mustard, salt, and pepper. While whisking, gradually add the olive oil. Add the broccoli and toss well. Cover and refrigerate for 1 hour.
2. Add the tomatoes, nuts, and basil. Cover and let the salad sit at room temperature or in the refrigerator for another 15 minutes before serving.