There’s a certain magic to a dish that can sit proudly on a picnic table in the summer sun yet feels just as at home on a holiday buffet. For me, that dish is Classic Broccoli Salad. It’s the textural symphony I crave—the satisfying crunch of fresh broccoli, the salty crispness of bacon, the sweet chew of raisins, all bound together by a creamy, tangy dressing that somehow makes raw vegetables feel indulgent.
As a chef, I appreciate its make-ahead practicality; as a home cook, I love its unfussy, crowd-pleasing nature. This isn’t just a side dish; it’s a reliable companion for every potluck, BBQ, and weeknight dinner that needs a burst of fresh flavor.
This recipe earns its place in your regular rotation for more than just its taste. After testing it multiple times in my own kitchen, I’ve refined it to be utterly dependable and adaptable.
- Perfect Texture Balance: We achieve the ideal contrast between crunchy broccoli, crispy bacon, and chewy dried fruit in every single bite.
- Make-Ahead Champion: This salad actually improves after chilling for a few hours, making it the ultimate stress-free dish for entertaining.
- Crowd-Pleasing Flavor: The combination of creamy, tangy, sweet, and salty appeals to almost every palate, from kids to adults.
- Highly Customizable: The base recipe is a fantastic canvas. You can easily swap in different nuts, cheeses, or dried fruits based on what you have or prefer.
- No Special Equipment Needed: All you need is a bowl, a whisk, and a knife. It’s accessible cooking at its finest.
- Zero-Waste Friendly: We use the often-discarded broccoli stalk, peeling and dicing it to add extra crunch and reduce food waste.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple, quality components come together to create something greater than the sum of its parts. The beauty of this salad lies in the balance, so I’ll guide you on selecting each element for the best result.
You’ll need one large head of fresh broccoli. Look for firm, dark green florets with no yellowing. Trust me, taking the extra minute to cut the florets into very small, bite-sized pieces is worth it—it makes the salad easier to eat and helps the dressing coat every surface.
For the bacon, I prefer a thick-cut variety for more substantial, meaty crumbles. The fat we render off will add incredible depth. The red onion should be finely diced; soaking the dice in cold water for 10 minutes can tame its sharpness if you prefer a milder flavor.
The dried fruit provides essential sweetness. I often use dried cranberries for their vibrant color and tang, but classic raisins work beautifully. For crunch, toasted sunflower seeds are my go-to for their nutty flavor and affordability, but sliced almonds or chopped pecans are excellent too.
The dressing is a simple emulsion of full-fat mayonnaise (it simply coats better than low-fat versions), apple cider vinegar for tang, and a touch of sugar to round it all out. A secret pro tip? Whisking in a tablespoon of the reserved bacon fat takes the dressing from great to sublime, adding a whisper of smokiness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You won’t need any fancy gadgets for this recipe. A large mixing bowl is essential for tossing everything together without making a mess. A whisk will help you create a smooth, emulsified dressing.
You’ll need a large skillet for cooking the bacon to crispy perfection. A sharp chef’s knife and a sturdy cutting board are crucial for safely breaking down the broccoli and dicing the onion. Finally, have your measuring cups and spoons ready.
That’s truly all you need to create this classic dish.
How to Make Classic Broccoli Salad Recipe
Step 1: Crisp the Bacon & Make the Dressing Base
Begin by cooking your bacon. Place it in a cold skillet and set it over medium heat. Believe me, starting cold allows the fat to render slowly, leading to evenly crisp bacon without burning.
Cook for 8-10 minutes, flipping occasionally, until it’s deeply browned and crisp. Transfer it to a paper towel-lined plate to drain and cool. Once cool, crumble it.
Now, for a chef’s secret: carefully pour the hot bacon fat into a heatproof container, reserving about one tablespoon for the dressing. In your large bowl, whisk the mayonnaise, vinegar, sugar, that reserved bacon fat (if using), salt, and pepper until completely smooth.
Step 2: Prep the Broccoli & Veggies
While the bacon cools, focus on the broccoli. Cut the florets off the main stalk, then continue cutting them down into small, bite-sized pieces. You’re aiming for pieces no larger than a quarter.
Now, don’t throw that stalk away! Use your knife to peel off the tough, fibrous outer layer—the interior is tender and delicious. Dice it finely.
This is a zero-waste practice I always use in my kitchen. Finely dice your red onion as well. Add the broccoli florets, diced stalk, red onion, and about half of your crumbled bacon to the bowl with the waiting dressing.
Step 3: Combine and Massage
Here’s where the magic happens. Using a large spatula—or even better, clean hands (I wear food-safe gloves for this)—gently toss and fold the broccoli mixture until every single piece is gleaming with the creamy dressing. Tip from me: don’t be afraid to get in there and massage it a bit.
This ensures the flavor penetrates. Once combined, let the salad sit for about 5 minutes. You’ll notice the broccoli start to glisten and soften just slightly from the acid and salt in the dressing.
Step 4: Add Final Crunch & Sweetness
After the brief rest, it’s time to add the elements that provide contrasting texture and sweetness. Fold in the dried cranberries (or raisins) and the toasted sunflower seeds. Toasting the seeds in a dry pan for a few minutes until fragrant is a small step that makes a big difference, amplifying their nutty flavor.
Reserve a small handful of each for garnish if you like a pretty presentation.
Step 5: Chill, Garnish, and Serve
Transfer your salad to a serving bowl. Sprinkle the remaining crumbled bacon over the top. For the absolute best flavor and texture, cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving.
This chilling time allows the flavors to marry and the broccoli to tenderize perfectly. When ready, step back and admire your creation—a vibrant, crunchy, creamy salad that’s ready to be the star of any table.
A few insights from my years in professional kitchens can elevate your salad from good to exceptional.
- Broccoli Size Matters: Cutting the florets small is non-negotiable. Large chunks are difficult to coat evenly and can be awkward to eat. Small pieces ensure a perfect dressing-to-broccoli ratio in every forkful.
- The Power of Resting: The one-hour minimum chill time is not a suggestion. This resting period allows the salt and vinegar to gently break down the broccoli’s rigid cell structure slightly, softening its raw edge and allowing the flavors to soak in deeply.
- Dressing Consistency: If your dressing seems too thick after chilling, don’t panic. A splash of milk, buttermilk, or even a teaspoon of water can loosen it right up. Always toss the salad again just before serving to redistribute the dressing.
- Bacon Cooking Method: For perfectly flat, evenly cooked bacon, try baking it on a parchment-lined sheet pan in a 400°F oven for 15-20 minutes. It’s hands-off and renders the fat beautifully.
Recipe Variations & Customizations
- The classic version is perfection, but this recipe is a wonderful template for creativity. Here are some tested variations I love.
- Cheesy Broccoli Salad: Fold in 1/2 cup of shredded sharp cheddar cheese and 1/4 cup of grated Parmesan cheese along with the dried fruit. The salty, umami punch from the cheese is incredible.
- Apple & Walnut: Swap the dried cranberries for 3/4 cup of finely chopped crisp apple (like Honeycrisp) and use chopped toasted walnuts instead of sunflower seeds. Add this just before serving to keep the apple crunchy.
- Vegan & Vegetarian: Omit the bacon. Use a vegan mayonnaise. Add 1/2 cup of roasted, salted chickpeas or sunflower seeds for protein and crunch. A teaspoon of smoked paprika can mimic some of the bacon’s smokiness.
- Sweet & Tangy: Use 1/3 cup of golden raisins and 1/3 cup of dried cherries. Replace the apple cider vinegar with red wine vinegar for a fruitier tang.
- Crunchy Ramen Style: Replace the sunflower seeds with 1 cup of crushed, toasted ramen noodles (seasoning packet discarded) and 1/4 cup of sliced almonds. It adds an addictive, extra-crispy element.
What to Serve With This Recipe
Classic Broccoli Salad is the quintessential supporting player. Its cool, creamy crunch makes it the perfect counterpoint to rich, smoky, or grilled mains. Serve it alongside juicy burgers, grilled chicken breasts, or barbecue ribs at your next summer cookout.
It’s a staple on my holiday buffet table, where it cuts through the richness of dishes like glazed ham or creamy mashed potatoes. For a lighter meal, pair it with a simple quiche or frittata. Beverage-wise, it pairs wonderfully with iced tea, a crisp lager, or a dry rosé.
Storage & Make-Ahead Instructions
- This salad is a meal-prepper’s dream. To store, transfer it to an airtight container and refrigerate for up to 3-4 days. The broccoli will continue to soften slightly but will retain a pleasant crunch. The bacon may lose some crispness over time, but the flavors will deepen beautifully.
- Make-Ahead Strategy: You can fully assemble the salad (including the final mix-ins) up to 24 hours in advance. Store it covered in the refrigerator. Give it a good stir before serving and garnish with a fresh sprinkle of seeds or bacon if desired.
- Avoid Freezing: I do not recommend freezing this salad. The mayonnaise-based dressing will separate and become watery upon thawing, and the broccoli will turn mushy.
- Reviving Leftovers: If the salad seems dry after storage, stir in a tablespoon of mayonnaise or a splash of vinegar to refresh it.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: I do not recommend it. Frozen broccoli is blanched before freezing, making it much softer and waterier when thawed. It will become mushy in the salad and dilute the dressing.
Fresh broccoli is essential for the right texture.
Q: How can I make this salad healthier?
A: You can use a light mayonnaise or Greek yogurt (though the dressing will be tangier), reduce the sugar by half, and increase the sunflower seeds for healthy fats. You can also add more broccoli and less bacon.
Q: My dressing seems too runny. What happened?
A: This can happen if the broccoli wasn’t dried thoroughly after washing, or if a low-fat mayonnaise was used. Pat your broccoli florets completely dry with a clean kitchen towel before chopping. For a thicker dressing, always use full-fat mayo.
Q: Can I make this without bacon for vegetarians?
A: Absolutely. Omit the bacon. To add back some savory depth, consider adding 1/2 cup of toasted pepitas (pumpkin seeds) and a 1/4 teaspoon of smoked paprika to the dressing.
Q: How long can it sit out at a party?
A: For food safety, do not leave the salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F). Keep it in a serving bowl nestled in a larger bowl of ice to keep it chilled.
Q: What’s the best way to cut the broccoli?
A: Slice off the florets close to the head. Then, turn each floret so the stem faces up and slice downward through the stem, creating smaller florets. Continue until they are all small, uniform pieces.
Q: Can I use a different type of vinegar?
A: Yes. White wine vinegar is a great substitute. Avoid balsamic vinegar as its dark color and strong flavor will overpower the salad.
Final Thoughts
This Classic Broccoli Salad recipe represents everything I love about home cooking: it’s straightforward, reliably delicious, and brings people together. It’s the dish I’m always asked to bring, and the one that consistently returns home with an empty bowl. By focusing on small details—like toasting your nuts, cutting the broccoli just right, and letting it chill—you transform simple ingredients into a side dish that truly shines.
I encourage you to make this recipe your own. Try the variations, adjust the sweetness or tang to your taste, and enjoy the process. Once you see how easy it is to create this crowd-pleaser, it will become a trusted recipe in your own collection.
I’d love to hear how it turns out for you—share your creations and any clever twists you come up with. Now, go enjoy that perfect crunch!
Classic Broccoli Salad
Equipment
- Large mixing bowl
- Whisk
- Large skillet
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 large head Broccoli about 1 1/2 to 2 pounds, cut into very small florets
- 8 ounces Bacon cooked until crisp and crumbled
- 1/2 cup Red Onion finely diced
- 1/2 cup Dried Cranberries or Raisins
- 1/2 cup Sunflower Seeds or Sliced Almonds toasted
- 1 cup Mayonnaise use full-fat for best texture and flavor
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Kosher Salt plus more to taste
- 1/4 teaspoon Black Pepper freshly ground
Instructions
- Cook the bacon in a large skillet over medium heat until very crisp, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into small pieces. Reserve 1 tablespoon of the rendered bacon fat for the dressing, if desired, for an extra layer of smoky flavor.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, reserved bacon fat (if using), salt, and pepper until the sugar is completely dissolved and the dressing is smooth. Taste and adjust seasoning—it should be tangy, creamy, and slightly sweet.
- Prepare the broccoli by cutting the florets into very small, bite-sized pieces. You should have about 6-7 cups. Peel the tough outer layer from the stalk and dice it finely—it’s perfectly edible and adds great crunch. Add the broccoli florets, diced stalk, red onion, and half of the crumbled bacon to the bowl with the dressing.
- Using a large spatula or your hands (with food-safe gloves), gently toss the broccoli mixture until every piece is thoroughly coated with the creamy dressing. This is key for flavor in every bite. Let the salad sit for 5 minutes to allow the flavors to start melding.
- Just before serving, fold in the dried cranberries (or raisins) and toasted sunflower seeds. Transfer the salad to a serving bowl and garnish with the remaining crumbled bacon. For best results, cover and refrigerate for at least 1 hour before serving to allow the flavors to develop fully.