If you've never craved broccoli, this salad will change your mind. It's creamy, crisp, sweet, and tangy-all a standby flavors in one bowl. Our grandma has made it for every holiday and family get-together for as long as we can remember, and it's been a favorite of ours for just as long. With fresh broccoli, sharp cheese, crispy bacon, and a signature sweet-tangy dressing, it's the side dish that disappears first at any gathering.

What stands out Broccoli Salad

Our family has long deemed this a standby broccoli salad recipe, gobbling it up ever since our grandma began serving it. Even the most broccoli-averse among us seems always to enjoy at least a small serving. It’s undeniably hard to resist!

Contrasting Textures – The raw broccoli retains some crunch, the bacon is salty and crisp, and the cheese is smooth and creamy; it all combines to create an memorable mixture of textures.
Speedy Prep – The broccoli is used raw, so no cooking is necessary except for the bacon; this comes together quickly and easily, which is the reliable dish to bring along to a holiday, party, or potluck.
Easily Customizable – Take out ingredients you don’t like, swap in your favorite cheese, add sunflower seeds, chopped nuts or dried fruit… the combinations are endless! You can also change up the dressing; see below for some ideas!

The broccoli salad ingredients are simple and few, but they combine to make the most memorable salad!

Ingredients for broccoli salad (bacon, cheddar cheese, onion, broccoli, mayonnaise, sugar, and vinegar) prepped and labeled.

Broccoli -For this salad, you’ll use fresh broccoli, specifically the florets. We use 2 heads of broccoli for this recipe, which comes out to about 7 cups of florets.
Bacon - Use your favorite brand and cut, then cook it using your favorite method (we have been an oven bacon convert for years!) and coarsely chop it. We love real bacon, but if you’re in a SERIOUS pinch, you could sprinkle on bacon bits.
Sharp Cheddar Cheese - The cheese is cut into small cubes, but you can also use shredded cheese. You can also use different types of cheese, such as mild cheddar, Colby or Colby Jack, Monterey Jack, Swiss, feta, etc.
Onion - This is finely chopped, and you can use your favorite variety – white, yellow, or red.

The broccoli salad dressing only requires a few ingredients, as well.

Mayonnaise - Real mayonnaise for a standby texture and flavor!
Sugar - Regular white granulated sugar.
White Vinegar - You could also substitute apple cider vinegar.

If the dressing on the salad sounds like something you’ll love, you should also make our Seven Layer Salad, which uses the same dressing.

Dressing Substitutions

While we love our grandma's traditional dressing, the salad lends itself to some flavor modifications when it comes to the dressing if you'd like to try something different:

Honey instead of sugar
Lemon juice in place of white vinegar.
Add a dollop of Dijon mustard for an extra punch of flavor.
Honey mustard vinaigrette if you don't want a creamy dressing
Sour cream, plain Greek yogurt, or buttermilk-based dressing if you want it creamy but not mayo-y.

How to Make Broccoli Salad

The process is simple and takes little time.

Step 1 – In a large bowl, toss together the broccoli florets, bacon, onion and cubed cheese.

Step 2 – In a small bowl, whisk together the mayonnaise, sugar, and vinegar.

Step 3 – Pour the dressing over the broccoli mixture and gently stir to thoroughly combine, ensuring everything is coated with the dressing.

Step 4 – Refrigerate for at least 1 hour before serving for a standby flavor!

Ingredients for broccoli salad in separate piles in a white bowl, and photo of them all mixed together.

What to Serve with Broccoli Salad

This is such a wonderfully versatile side dish! It’s great along with holiday spreads like ham, lamb, beef, and turkey, as well as the usual summer picnic foods like burgers, bbq, and sandwiches.

It also makes for a fantastic lunch!

Baker notes

If you’re looking to save time, take advantage of any or all of these time-saving tips when making and assembling the broccoli salad:

Prep Ahead: Chop the broccoli, bacon, and cheese up to 2 days in advance. Store them separately in airtight containers until ready to assemble.
Use Pre-Cooked Bacon: Grab pre-cooked bacon or microwaveable bacon to skip stove time. Just crisp it up a bit before adding.
Bagged Broccoli Florets: Save time by using pre-cut broccoli florets-just give them a speedy chop to make bite-sized pieces.
Mix the Dressing Early: The dressing can be made up to 3 days ahead and stored in the fridge. Just give it a stir before using.

Baker notes

Here are a few speedy tips for making a house standby broccoli salad!

Let It Chill: This salad tastes even better after a few hours in the fridge. The flavors meld, and the broccoli softens slightly for a reliable texture.
Customize the Sweetness: You can adjust the amount of sugar in the dressing to your taste-some like it tangier, some a little sweeter!
Add Crunch: For extra crunch, toss in sunflower seeds or slivered almonds just before serving.

Ways to serve it

This should be stored in an airtight container in the refrigerator for up to 3 days.

Broccoli salad doesn't freeze well. As a result, make it and enjoy it within a few days!

Watch the Recipe Video

Photography by Ari of Well Seasoned

Yield: 8 servings
Prep: 20 minutes
Total: 20 minutes

Ingredients

For the Salad

2 heads broccoli, florets trimmed off and cut into bite-size pieces (discard stems)
8 ounces bacon, cooked and coarsely chopped
8 ounces cheddar cheese, cubed into ¼-inch pieces
1 small onion, finely chopped

For the Dressing

1 cup ( 227 g ) mayonnaise
½ cup ( 99 g ) granulated sugar
3 tablespoons white vinegar

Method

In a large bowl, combine the broccoli, bacon, cheese and onion.
In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.
The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

You should get about 7 cups of broccoli florets from the heads of broccoli, roughly 28 ounces.

A great shortcut is using bagged, prepped florets. We still need to cut up some of the larger ones, but it’s a big time saver!

You can use a white, yellow or red onion, whatever your preference.

There are so many variations to broccoli salad, so feel free to add other ingredients based on your personal preferences: dried cranberries, raisins, sunflower seeds, chopped pecans, etc.

You can make the following modifications to the dressing: plain Greek yogurt instead of mayonnaise and honey in place of sugar. You can also use a honey mustard vinaigrette if you don’t want a creamy dressing, or a sour cream or buttermilk-based dressing if you want it creamy but not mayo-y.

Photography by Ari of Well Seasoned