Remove the broccoli florets and cut them up into smaller ones. Finely slice the green stalks, discard the thick dry base.
Blanch the broccoli florets in boiling water for 1-2 minutes, long enough to soften the broccoli but still leave it al dente OR in very little water in a microwave oven for 2-4 minutes on MAX (check after 2 minutes for crispness).
Drain it in a colander and leave to dry or wrap in a paper towel to dry (this is important because it will help the dressing cling to the broccoli).
Fry the bacon in olive oil on a medium heat until until crisp and golden.
Remove from the pan with a slotted spoon onto the paper towel, wrap and crumble it by gentle pressure. Use the leftover fat in the pan for the salad dressing(about 2 tablespoons).
Whisk all the dressing ingredients with and 2 tablespoons of the leftover fat in a mixing bowl.
Add the sliced dry tomatoes.
Place the broccoli in a salad bowl, add the dressing, sprinkle with crushed crispy bacon, season with salt and pepper. Toss thoroughly so the broccoli is evenly covered with the dressing.