Italian Broccoli Salad
This Italian Broccoli Salad is a guaranteed crowd-pleaser. It skips the mayo and packs serious flavor thanks to olives, almonds, tangy peppers, and more. It’s a fresh Italian spin on the classic broccoli salad you see at potlucks, and once you try it, you’ll be hooked.
Broccoli salads can be tricky—too heavy with mayo or just plain boring. But this version changes the game. It’s crisp, bold, and full of texture without any creamy dressing. It’s also a smart way to work more greens into your meals without feeling like you’re eating a typical salad.
The mix of ingredients gives it a real Italian deli vibe—zesty vinaigrette, sharp cheese, briny olives, and a little kick from pickled peppers. It’s layered with flavor and holds up well, even after sitting for a while. Whether you’re prepping meals for the week or adding it to a picnic or barbecue spread, this dish always fits right in.
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Ingredients
- Shallot – Thinly sliced.
- Broccoli – Cut into bite-sized florets.
- Salt
- Black pepper
- Almonds – Toasted sliced.
- Peperoncini – sliced, drained
- Red bell pepper
- Olives – pitted, sliced.
- Olive oil
- Red wine vinegar
- Provolone cheese – diced.
Instructions
- Cut the broccoli into small florets. Bring a pot of salted water to a boil and prepare a bowl of ice water on the side.
- Blanch the broccoli in the boiling water for 30 seconds, then transfer immediately to the ice bath. Once cooled, drain thoroughly and place in a large bowl.
- Whisk together olive oil and red wine vinegar to make the vinaigrette. Add salt and pepper to taste.
- Add the sliced shallot, toasted almonds, peperoncini, red bell pepper, olives, and diced cheese to the bowl with the broccoli.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Let it sit for at least 10 minutes before serving. Taste and adjust seasoning if needed. It gets even better as the flavors meld.
Step-By-Step Process
Chef Jenn’s Tips
- The ice bath is key—it keeps the broccoli bright and crisp.
- Like garlic? Add a minced clove to the vinaigrette and let it infuse before dressing the salad.
- For extra zing, toss in some chili flakes or a bit of peperoncini brine.
- Toast the almonds in a dry skillet over medium heat until golden to bring out their flavor.
Make It A Meal
This salad pairs perfectly with grilled meats like chicken, steak, or sausage. It’s also great alongside sandwiches or as part of a picnic spread. Want to make it a full lunch? Add a can of tuna or a handful of chickpeas. Serve it with crusty bread and a chilled glass of white wine for a simple Mediterranean-style meal.
Storage
Store in an airtight container in the fridge for up to 4 days. The flavor actually improves the longer it sits. Freezing isn’t recommended—the broccoli and cheese won’t hold up. If you’re prepping ahead, blanch the broccoli and mix the vinaigrette in advance, then combine everything a few hours before serving.
Italian Broccoli Salad
Ingredients
- 1 small shallot thinly sliced
- 1½ pounds broccoli cut into bite-sized florets
- Salt
- black pepper ground
- ½ cup almonds toasted sliced
- ¼ cup peperoncini drained, sliced
- ¼ cup red bell pepper diced
- ¼ cup olives sliced, pitted
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 3 ounces provolone cheese diced
Instructions
- Cut the broccoli into small florets. Bring a pot of salted water to a boil and prepare a bowl of ice water on the side.
- Blanch the broccoli in the boiling water for 30 seconds, then transfer immediately to the ice bath. Once cooled, drain thoroughly and place in a large bowl.
- In a separate bowl, whisk together olive oil and red wine vinegar to make the vinaigrette. Add salt and pepper to taste.
- Add the sliced shallot, toasted almonds, peperoncini, red bell pepper, olives, and diced cheese to the bowl with the broccoli.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Let it sit for at least 10 minutes before serving. Taste and adjust seasoning if needed. It gets even better as the flavors meld.
Notes
Chef Jenn’s Tips
- The ice bath is key—it keeps the broccoli bright and crisp.
- Like garlic? Add a minced clove to the vinaigrette and let it infuse before dressing the salad.
- For extra zing, toss in some chili flakes or a bit of peperoncini brine.
- Toast the almonds in a dry skillet over medium heat until golden to bring out their flavor.
