Finely chop the onion, sprinkle with sugar, and let stand for about 30 minutes.

Prepare the broccoli. Wash the broccoli and divide it into florets. In a saucepan, bring the water to a boil with a pinch of salt and sugar. When the water is boiling, add the broccoli florets. Once the water returns to a boil, cook the broccoli for about five minutes. Allow the broccoli to cool to room temperature.

Hard boil the eggs, peel them, and cut them into quarters.

Cut the peppers into cubes and the tomatoes in half.

Drain the corn from the marinade.

Prepare the garlic sauce. In a bowl, add the yogurt, mayonnaise, pressed garlic cloves, spices, mix well, and let it sit in the refrigerator for at least 30 minutes to infuse.

Place the peeled onion, a few broccoli florets, 3/4 of the cherry tomatoes, and the eggs in the bottom of a transparent bowl. Season with salt and pepper.

Cover the eggs with the peppers, corn, remaining broccoli florets, and remaining tomato halves.

Drizzle the garlic dressing over the salad before serving.