I served this salad two ways, with and without the chicken breast. I had it without the chicken as a side dish for my Stuffed Portobello Mushrooms and then ate the other half for dinner with a braised chicken breast cut up and added to it. Both ways were delicious.
First I put my cast iron skillet on the stove and heated it to medium high. While it heated, I cut a large heirloom tomato (it happened to be about half yellow and half red) in half and gave it a soft squeeze to get some of the wateriest tomato juice out. I rubbed a bit of olive oil on all sides and put the two pieces of tomato cut side down into the skillet and let it cook until it charred before turning it over and charring it on the other side.
Meanwhile, I took a stalk of broccoli and trimmed the stem away, leaving about 2 cups of broccoli florets. I heated water to a boil with a tsp of salt and added the broccoli cooking about 3 to 4 minutes until just tender. I removed from heat and cooled.
After removing the tomatoes from the skillet, I added the juice of one lemon and 1/4 cup of vinegar to the skillet and deglazed the skillet, adding a bit of salt and pepper. Removing from the heat, I added 2 chopped scallions and 1 clove of minced garlic. This is the vinaigrette, using the oil and tomato char from cooking to add a bit of smokey flavor.
I chopped up the cooked tomato, added it to the cooked broccoli and dressed with the tomato vinaigrette and let cool in the fridge while the flavors married. This made a tasty side salad. This made enough for two salads. The first was a delicious vegan salad and the second a salad entree.
For dinner I wanted to add some protein, so I braised a chicken breast and cut it up and tossed it in with the salad.