Italian Broccoli Salad

Toss in a handful of chewy raisins or dried cranberries for a sweet note of contrast and texture. Yum.

I'm so glad to see a broccoli salad recipe that isn't sweet! I've made one similar to this for decades. Mine has in addition to the broccoli, stuffed green olives, chopped hard cooked egg, red onion, chopped mushrooms, and just enough lemon juice & mayo dressing to combine everything. I like the idea of the pickled peppers and almonds in this one and am looking forward to trying it. Sweet broccoli salad? Not for me, thank you!

Yay for more Broccoli salads!! Melissa Clark’s Broccoli Salad with Garlic and Sesame is a favorite go-to in our house, so this recipe is definitely up our alley. We usually blanch the broccoli very, very briefly, so that it is just a smidge less crunchy, for our tastes. Going to pair this with homemade pizza, focaccia, or mozzarella sticks on our next night in!

I needed a new go-to salad. Trying it this weekend with black lentils, a few suggested olives and that basil. Thank you! :)

i guess it depends on where you get your italian subs. if you want a dressing (or salad) that truly tastes like an italian sub, this is the one: https://smittenkitchen.com/2014/06/nancys-chopped-salad/ you could absolutely put that dressing on broccoli, or any other salad ingredients you like. (let onions & tomatoes, or broccoli etc marinate in some of the dressing before you add the greens.) also makes an amazing pasta salad. honestly if i had to eat an old shoe, this is the dressing i'd want.

I lightly steamed the broccoli — would try it raw on a day when it’s too hot to cook, but we prefer it a little softer. Otherwise I did this as written, and the flavors are fabulous. I’ve never understood the allure of dried fruit in a salad like this, so I am glad none was included.

I was leery of a recipe that did not parboil the broccoli, but decided to give it a try. I found that if you follow the instructions exactly, and chop into truly bite-size pieces, it’s perfect raw. I was happy to save a step and a pot.

Really good, added chick peas, sliced cabbage, salami bits, used parmesan cheese shards instead of provolone, marinated the shallot in the vinegar first

I try to follow the recipe to the letter the first time I prepare it, but today I had to use what I had in the kitchen. That's the beauty of this recipe- you can be flexible! I substituted Chicago style Hot Giardiniera for the pickled peppers, aged Gouda for the provolone, and a mix of olives. Delicious!

No partial cooking of the broccoli?

I agree…a great non sweet bro salad. I bought a huge jar of olives, peppers, capers and more… I use the Brin in place of the vinegar. Added leftover roast chicken… my guy just said, “Good salad,”

Glad to come across this. I had forgotten that several years ago I had discovered a “broccoli slaw” at the neighborhood supermarket, and I really was into it for a while. This sounds better, with the oil and vinegar dressing. But I’ll probably add the dried fruits suggested by A Reader, since I enjoyed the cranberries in the other version.

I didn’t have roasted almonds so I put in shelled pistachios.also substituted pecorino cheese. This last batch has hearts of palm.

Blanched broccoli 2 minutes

A very forgiving recipe. I used mozzarella because that’s what I had; will buy provolone for next time maybe. Threw in some capers, pickled onions and baby pickles. Added basil. Delish!