This Broccoli Salad is one of my favorite side dishes. It’s a simple and refreshing salad that tosses broccoli, bacon, cheese, seeds, and dried fruit in a simple mayonnaise-based dressing. With only 20 minutes of hands-on work, making this for a summer picnic or potluck is a no-brainer.
I’ve hosted enough potlucks and parties to know how quickly the table can fill up with beige, soggy side dishes and casseroles. That’s why I like to mix up the menu with fresh and colorful dishes, like my cucumber tomato salad and my steak salad, which I know all of my guests will love.
Homemade Broccoli Salad
Broccoli salad pops up a lot during grilling season. It’s a classic summer side dish made with raw broccoli, red onion, dried fruit (usually dried cranberries), sunflower seeds (or nuts), and bacon. To finish, it’s all tossed in a tangy mayonnaise-based dressing for creamy and crunchy textures in every bite.
If you’re from the South or Midwest, chances are you’re already familiar with broccoli salad recipes. You’ll be happy to know that my version stays true to the creamy, crunchy, savory, and slightly sweet classic. The only difference is that I added shredded cheddar cheese and dried cherries to the mix to make it that much more tasty and irresistible.
Since there’s no cooking involved beyond baking the bacon, the salad comes together quickly and with very little fuss. It’s also endlessly customizable using what you like or what you have in the fridge. Best of all, it’s one of those rare dishes that feeds a crowd, holds up in the heat, and somehow tastes even better the next day.
Ingredients and Substitutions
I use a mix of fresh and pantry staple ingredients to make this easy broccoli salad recipe. I’m also sharing a few simple substitution ideas just in case you’re out of an ingredient or two.
- Bacon – I like to use thick-cut bacon, but standard slices work too. I always cook it in the oven until it’s nice and crispy to help it hold its shape once it’s tossed in the creamy dressing.
- Mayonnaise – I use regular full-fat mayo as the base of the broccoli salad dressing. For a lighter option, feel free to swap half the mayo with plain Greek yogurt.
- Vinegar – I like how tangy and acidic apple cider vinegar balances the creamy dressing. White wine vinegar and fresh lemon juice both work as substitutes.
- Sugar – Granulated white sugar is what I typically use, but honey or maple syrup should work just as well.
- Broccoli – Use raw, fresh broccoli florets for crunchy and tender bites. You can also use pre-chopped broccoli to save time.
- Onion – Opt for a red onion for extra color and a punch of sharpness.
- Dried Fruit – I like the sweet-tart flavor of dried cherries in this salad, but dried cranberries, chopped dried apricots, or raisins will also do the trick.
- Seeds – Toasted sunflower seeds add a nice crunch. If you need a substitute, go with slivered almonds, pumpkin seeds, or chopped cashews.
- Cheese – I use shredded sharp cheddar.
- Seasonings – Just salt and pepper.
How to Make Broccoli Salad
Cook the bacon: To start, I lay the bacon strips on a parchment-lined sheet tray and bake them in the oven until they’re golden and crispy. After baking, I transfer the bacon to a paper towel-lined plate to drain and cool.
Make the dressing: While the bacon cools, I whisk the mayonnaise, vinegar, sugar, salt, and black pepper together in a small bowl.
Combine: I chop the cooled bacon into small pieces and add it to a large bowl along with the broccoli florets, red onion, dried cherries, sunflower seeds, and shredded cheddar.
Dress and season: I pour the dressing over the salad and gently toss it with a spatula until everything is evenly coated. Finally, I taste the salad and adjust the flavors as needed.
Chill or serve: I’ll either serve the salad right away or chill it in the fridge for 30 minutes before serving.
Chef Tip + Notes
It may seem like a small thing, but if you want to make the best broccoli salad recipe, take the time to chop the broccoli into small, bite-sized florets. This is especially important if you’re making it for a potluck or BBQ where no one wants to wrestle a giant tree of broccoli with a plastic fork. Those small florets are not only easier to pick up but also ensure that you get a little bit of everything in each bite.
- Blanched or raw broccoli? Broccoli salad is traditionally made with raw broccoli because it gives it its signature crunch. For slightly softer and tender-crisp florets, blanch the broccoli in boiling water for about 30 seconds, then transfer it to an ice bath. Pat the blanched broccoli completely dry before tossing it with the dressing.
- Taste and adjust: Taste the assembled salad before serving. If the flavors aren’t as balanced as you’d like, mix in a pinch of salt, more vinegar, or a little extra sugar.
- Marinate ahead of time: If you have the time, let the salad marinate in the fridge for at least 30 minutes before serving. This gives the flavors time to deepen and taste even better.
- Vegetarian option: You can omit the bacon from the salad or replace it with roasted chickpeas or plant-based bacon.
- More add-in ideas: Consider adding chopped celery, shredded carrots, thinly sliced snap peas, or cauliflower florets to bulk up the salad.
Serving Suggestions
I add this broccoli salad to most of my summer menus. It holds up really well over time, which means I can prepare it hours in advance and take it with me to the picnic, potluck, or barbecue.
When I’m grilling at home, I’ll typically pair it with something smoky and crisp, like this juicy grilled BBQ chicken or this smoky and rich smoked pork butt. Sometimes I’ll round out the meal with a side of creamy coleslaw since it’s such a crowd-pleaser.
Make-Ahead and Storage
Make-Ahead: You can make the salad up to 1 day ahead of time. The flavors actually deepen and get better as they sit, so I’d recommend making the salad at least 30 minutes before serving.
How to Store: Transfer the leftover broccoli salad to an airtight container and store it in the fridge for 2 to 3 days. Just keep in mind that the sunflower seeds and bacon will soften slightly over time.
More Summer Salad Recipes
- Tuna Macaroni Salad
- Italian Pasta Salad
- Mediterranean Bean Salad
- Homemade Potato Salad
- Italian Tomato Salad
Broccoli Salad Recipe
Ingredients
- 8 ounces bacon
- 1 1/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 to 4 tablespoons sugar
- 10 cups of broccoli florettes
- ½ peeled and small-diced red onion, about ½ cup
- 1 cup dried cherries
- ¾ cup sunflower seeds
- 1 cup shredded sharp cheddar cheese
- coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 375°. Evenly place the bacon onto a sheet tray lined with parchment paper and bake on a middle to upper rack at 375° for 23 to 25 minutes or until the bacon is crispy. Remove it and drain onto paper towels. Set it to the side to cool.
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until combined.
- Next, small dice the crispy bacon and add it to a large bowl along with the broccoli florettes, onion, cherries, sunflower seeds, and shredded cheddar cheese.
- Pour the mayonnaise dressing over the top and fold the ingredients together using a spatula. Adjust any seasonings with salt and pepper and serve.
Broccoli Salad Recipe