Fresh Broccoli Salad

2 large heads broccoli
1 small red onion, chopped
1 large tomato, chopped, or 2 c cherry tomatoes, halved
1/4 c shallots, chopped
1 tsp salt
1 tsp dried basil, or 1 Tbsp fresh, minced
1/2 c olive or vegetable oil
1/4 c red wine vinegar
1-2 tsp honey or sugar

Bring a large pot of water to a rolling boil. Cut broccoli into large florets. While the water is coming to a boil, prepare the dressing by whisking together oil, vinegar, 1 tsp sugar and basil. Add onion, tomato and shallots. Toss to coat and set aside. Add the broccoli to the boiling water and cook for no more than 2 minutes. Drain, rinse very briefly, return to the hot pot and put the lid on. Dry the broccoli at least 1 minute. (If floret tops are holding water when added to the salad, the dressing will be watery.) Place the warm broccoli in a large serving bowl. Shake salt on top; toss to coat. Pour on the dressing and toss again. Taste and add extra sugar or honey as desired. Serve warm or at room temperature.

NOTES
From Penzey's (adapted).
Untried.