Save to Pinterest I used to think broccoli salad was just a potluck afterthought until a neighbor brought this version to a summer barbecue. The creamy garlic dressing clung to every floret, and the crunch of toasted almonds made it impossible to stop at one serving. I asked for the recipe on the spot, scribbling notes on a napkin while balancing a paper plate. Now it shows up at my table more than I care to admit, and no one ever complains.
The first time I made this for a family dinner, my sister kept going back for seconds and asking what I did differently. I hadn't done anything fancy, just followed the blanching step properly and didn't skimp on the Parmesan. She now requests it for every gathering, and I've started doubling the batch because it vanishes faster than I expect. It's become our unofficial tradition, and I love that something so simple can feel so special.
Ingredients
- Fresh broccoli florets: Choose firm, tightly packed heads with no yellowing, and cut them into bite-sized pieces so every forkful is easy to manage.
- Red onion: The sharpness mellows beautifully in the dressing, but if you're sensitive to raw onion, soak the diced pieces in cold water for ten minutes first.
- Cherry tomatoes: They add pops of sweetness and color, but they're optional if you want to keep it simple or avoid extra moisture.
- Mayonnaise: Use a good-quality brand for the creamiest base, and don't be tempted to swap it all out or the dressing won't cling properly.
- Greek yogurt: This cuts the richness and adds a subtle tang that balances the Parmesan without making the salad heavy.
- Parmesan cheese: Freshly grated makes all the difference, the pre-shredded stuff doesn't melt into the dressing the same way.
- Garlic cloves: Mince them finely so the flavor distributes evenly, and if you love garlic as much as I do, an extra clove won't hurt.
- Lemon juice: Freshly squeezed brightens everything and keeps the dressing from feeling too heavy on the palate.
- Dijon mustard: Just a teaspoon adds depth and a gentle kick that ties the creamy and tangy elements together.
- Toasted almonds: Toast them in a dry skillet until fragrant, watching closely so they don't burn, and let them cool before tossing in.
Instructions
- Blanch the Broccoli:
- Bring a large pot of salted water to a rolling boil, drop in the florets, and let them cook for just one to two minutes until they turn bright green. The moment they're tender but still have a snap, drain them fast and plunge into ice water to lock in that color and crunch.
- Prep the Vegetables:
- Pat the blanched broccoli completely dry with paper towels so the dressing sticks instead of sliding off. Dice the red onion finely and halve the cherry tomatoes if you're using them, keeping everything roughly the same size for balance.
- Make the Dressing:
- Whisk together the mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon, salt, and pepper until it's smooth and creamy. Taste it now and adjust the salt or lemon if needed, because this is your chance to get it just right.
- Toss the Salad:
- Combine the broccoli, onion, and tomatoes in a large bowl, pour the dressing over, and toss gently but thoroughly so every piece is coated. Don't be shy with the tossing, you want the dressing everywhere.
- Add Toppings and Chill:
- Sprinkle the toasted almonds and extra Parmesan on top, toss once more, then cover and refrigerate for at least thirty minutes. The chill time lets the garlic mellow and the flavors marry, and it's worth the wait.
Save to Pinterest One evening I brought this to a potluck and watched a kid who claimed to hate broccoli come back three times. His mom looked at me like I'd performed a miracle, and I just shrugged and said it was the garlic and cheese doing the heavy lifting. That moment reminded me how a good recipe can change minds, even stubborn ones. It's not magic, just the right balance of creamy, crunchy, and savory in every bite.
Serving Suggestions
This salad shines alongside grilled chicken, steak, or fish, soaking up any extra juices on the plate. I've also piled it into a wrap with leftover roasted turkey for a quick lunch that feels indulgent without the fuss. It's sturdy enough to pack for picnics or office lunches, and it holds up better than leafy greens in a cooler. If you're feeding a crowd, double the recipe and serve it in a big wooden bowl, it always looks more impressive than the effort suggests.
Variations to Try
For a smoky twist, toss in crumbled bacon or a handful of chopped sun-dried tomatoes for a Mediterranean vibe. Dried cranberries or raisins add a sweet contrast that plays beautifully against the garlic and Parmesan. If you want extra crunch, swap the almonds for toasted pecans or pepitas, or throw in diced celery for a classic touch. You can also lighten the dressing by using all Greek yogurt instead of mayo, though it will be tangier and less rich.
Storage and Make-Ahead Tips
This salad keeps well in the fridge for up to three days, tightly covered, though the almonds will soften over time. If you're making it ahead, hold off on adding the nuts and extra Parmesan until just before serving to keep the textures sharp. The dressing can be whisked together a day in advance and stored separately, then tossed with the vegetables when you're ready. I've found that letting it sit overnight makes the flavors even better, so don't be afraid to prep it the night before a gathering.
- Store in an airtight container to prevent the broccoli from absorbing fridge odors.
- Add a squeeze of fresh lemon juice before serving leftovers to perk up the flavors.
- If the salad seems dry after chilling, stir in a spoonful of Greek yogurt to refresh the dressing.
Save to Pinterest This salad has earned its spot in my regular rotation because it's proof that simple ingredients, treated right, can outshine anything complicated. Make it once and you'll understand why it disappears so fast.
Your Questions Answered
- → Can I make the dressing ahead of time?
Yes, prepare the dressing up to 24 hours in advance. Store it in an airtight container in the refrigerator. Mix it with the vegetables just before serving to keep the broccoli fresh and crisp.
- → How do I keep the broccoli crisp?
Blanch the broccoli for only 1-2 minutes until bright green, then immediately plunge it into ice water. Pat thoroughly dry with paper towels before combining with the dressing to remove excess moisture.
- → What can I substitute for mayonnaise?
Use all Greek yogurt or sour cream for a lighter version. You can also try cashew cream or silken tofu blended with lemon juice and garlic for a dairy-free alternative.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to 3 days. The broccoli may soften over time, so store the dressing separately if you prefer to keep it longer.
- → Can I add protein to this dish?
Absolutely. Grilled chicken breast, hard-boiled eggs, bacon bits, or chickpeas work wonderfully. Add them just before serving or keep them separate until mealtime.
- → Is this suitable for meal prep?
Yes, but assemble it within a few hours of serving. Store blanched broccoli and dressing separately, then combine when ready to eat for the crispest texture.