TOMATOES, BLACK OLIVES, AND FETA CHEESE

FRESH BROCCOLI SALAD WITH TOMATOES, BLACK OLIVES,
AND FETA CHEESE
4 to 6 servings
  
2 cups fresh broccoli florets (see note)
Boiling salted water (optional)
1 garlic clove, peeled and minced
1 cup cherry or grape (very small) tomatoes (see note)
3/4 to 1 cup thinly sliced or coarsely chopped green onion (include some green tops)
½ to 1 cup pitted small black/ripe olives, drained (see note)

1 cup crumbled feta cheese or feta cheese with basil and sun-dried tomatoes or reduced-fat feta cheese of choice
Red wine vinegar and extra virgin olive as desired,
  or commercial Greek-style dressing or reduced-fat Greek-style dressing as desired 
Salt and freshly ground black or white pepper to taste
Cavender's Greek Seasoning as desired (optional)
Crisp leaf or Boston or bibb lettuce for garnish
Freshly grated Parmesan or Romano cheese as desired for garnish (optional)
DIRECTIONS
May use broccoli raw, if desired.  Or, blanche broccoli, uncovered, in boiling salted water to cover in a medium heavy saucepan over high heat for about 2 minutes.  Or, microwave broccoli in water to cover in a glass heat-proof bowl at HIGH power for 1 to 2 minutes. Do not overcook.  Immediately rinse broccoli under cold running water to stop cooking action
Combine raw or cooled cooked broccoli, garlic, cherry or grape tomatoes, green onion, olives, and feta cheese of choice in a deep medium bowl.  Add enough vinegar and olive oil or commercial dressing or reduced-fat dressing to moisten broccoli mixture well.  Season with salt and pepper to taste and Greek seasoning, if desired. Cover with plastic wrap and refrigerate until ready to serve.  To serve, line 4 to 6 salad plates with crisp lettuce leaves. Or, line a large salad bowl with lettuce leaves.  Spoon broccoli mixture onto each salad plate, dividing evenly, or into large salad bowl. Garnish each individual salad or large salad bowl with a sprinkle of grated Parmesan or Romano cheese, if desired.
Note: If cherry tomatoes are quite large, cut each in half.
Note: May use pitted oil-cured black/ripe olives or Calamita olives, if desired

SPAGHETTI with TOMATOES, BLACK OLIVES, AND FETA CHEESE
1 1/2 pounds tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced