Antipasto Salad for Picnics

Blanch 400 g broccoli florets in boiling salted water until crisp-tender, then shock in ice water.

Chop 1800 g tomatoes, 5 g basil, and 5 g garlic.

Combine chopped tomatoes, basil, garlic, 113 g pepper, 1 g red pepper flakes, and 5 g salt in a large bowl.