This crisp crunchy Italian Broccoli Salad is made with fresh broccoli florets, cherry tomatoes, and tangy salami, ready in just 20 minutes. The sharp Italian vinaigrette works its way into every crevice of the broccoli for a bold bite. I love making this when I need a sturdy side dish that won’t wilt on the table.
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Jump to RecipeWhy You Will Love This Italian Broccoli Salad Recipe:
- Zero-Wilt Longevity: Unlike kale or romaine, raw broccoli actually gets better as it marinates. You can prep this on a Sunday and still have a crisp, flavorful lunch on Wednesday.
- The “Crunch Factor”: The combination of raw broccoli florets, toasted pine nuts (or sunflower seeds), and crisp red onion provides a satisfying texture that holds up against the dressing.
- Antipasto Flavor Profile: It leans into the heavy hitters of Italian cuisine—salty pancetta or pepperoni, tangy pepperoncini, sharp provolone, and a zesty herb vinaigrette. It’s savory and bright rather than sweet.
- No Cooking Required: You don’t need to turn on the stove. By cutting the broccoli into very small, bite-sized “confetti” florets, the acid in the dressing “cooks” or softens the vegetable naturally.
- Nutrient-Dense & Filling: It’s a high-fiber powerhouse. Adding chickpeas or salami turns it from a simple side dish into a standalone meal that actually keeps you full.
Italian Broccoli Salad Ingredients
For the Salad:
- 4 cups broccoli florets, chopped small
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 4 oz salami, chopped
- 1/2 cup parmesan cheese, grated
For the Dressing:
- 1/3 cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp dried oregano
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
How To Make Italian Broccoli Salad
- Chop the vegetables: Cut the broccoli into small bite-sized pieces and slice the tomatoes, onions, and olives.
- Whisk the dressing: In a small bowl, combine the olive oil, white wine vinegar, oregano, garlic, salt, and pepper.
- Combine the base: Add the chopped broccoli, tomatoes, red onion, olives, salami, and parmesan to a large mixing bowl.
- Toss and chill: Pour the dressing over the salad ingredients and toss well to coat. Let it sit in the fridge for 15 minutes before serving.
Recipe Tips
- Cut florets small: Large pieces of raw broccoli are hard to eat and will not absorb the dressing well.
- Let it marinate: Resting the salad in the fridge for at least 15 minutes softens the raw broccoli slightly.
- Use block cheese: Freshly grated parmesan offers a much better texture than pre-grated varieties.
What To Serve With Italian Broccoli Salad?
This Italian Broccoli Salad pairs exceptionally well with grilled chicken or a hearty baked ziti. The sharp acidity cuts through rich pasta dishes and complements simple roasted meats.
How To Store Leftovers Italian Broccoli Salad?
Keep leftover salad in an airtight container in the fridge for up to 3 days. The broccoli actually becomes more flavorful as it sits in the dressing overnight.
FAQs
Can I blanch the broccoli first?
Yes, you can drop the florets in boiling water for one minute, then plunge them into an ice bath. This makes the broccoli slightly more tender.
Can I use a store-bought dressing?
A bottled Italian vinaigrette works fine if you are short on time. Just add a little extra parmesan to boost the flavor.
Is this salad vegetarian?
It is not vegetarian due to the salami. You can easily omit the meat and add chickpeas instead for a vegetarian option.
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Italian Broccoli Salad Nutrition Fact
- Calories: 240 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 580mg
- Total Carbohydrate: 9g
- Protein: 8g
Italian Broccoli Salad
Course: Italian Salad Recipes, Dinner, Lunch, SaladsCuisine: ItalianDifficulty: Easy6
servings20
minutes240
kcal20
minutesItalian Broccoli Salad features crisp broccoli florets, salty salami, and sweet cherry tomatoes tossed in a tangy vinaigrette. Ready in just 20 minutes, this sturdy side dish is a fantastic option for a quick weeknight dinner or an outdoor picnic.
Ingredients
4 cups broccoli florets, chopped small
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup black olives, sliced
4 oz salami, chopped
1/2 cup parmesan cheese, grated
1/3 cup olive oil
3 tbsp white wine vinegar
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp salt
1/2 tsp black pepper
Directions
- 1. Chop the vegetables: Cut the broccoli into small bite-sized pieces and slice the tomatoes, onions, and olives.
- 2. Whisk the dressing: In a small bowl, combine the olive oil, white wine vinegar, oregano, garlic, salt, and pepper.
- 3. Combine the base: Add the chopped broccoli, tomatoes, red onion, olives, salami, and parmesan to a large mixing bowl.
- 4. Toss and chill: Pour the dressing over the salad ingredients and toss well to coat. Let it sit in the fridge for 15 minutes before serving.
