Warm Broccoli Salad

Prep Time: 10 min

Cook Time: 5 min

Total Time: 15 min

Servings: 6


  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 to 1 1/2 lb broccoli, florets separated, stalks peeled and cut into 1/4-inch rounds
  • 1 red bell pepper, cored, seeded and thinly sliced
  • Pinch salt
  • 1 tbsp water
  • 1/4 cup shredded provolone cheese
  • 1 tbsp drained capers
  • 1 tbsp Filippo Berio Red Wine Vinegar


    • Heat olive oil in large sauté pan set over high heat; add broccoli, red pepper and salt. Cover and cook, tossing occasionally, for 2 minutes. Add water. Cover and cook, tossing occasionally, for 2 minutes or until broccoli and red pepper are lightly browned.
    • Transfer broccoli and red pepper to serving bowl. Add provolone, capers and vinegar; toss gently.


    Recipe Provided by Chef Sharon Sanders