Serves 4
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 medium garlic clove; minced
1/2 teaspoon hot red pepper flakes, or to taste
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1-1/2 pounds steamed broccoli
12 large black olives, such as Kalamata or Gaeta, pitted and quartered
Whisk first five ingredients in small bowl; whisk in oil until dressing is smooth.
Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature.