Italian Broccoli Salad
This Italian Broccoli Salad is always a crowd-pleaser. Skipping the mayo but not the flavor, it’s packed with olives, almonds, pickled peppers, and more. A Mediterranean spin on a picnic classic, this salad will quickly earn a spot in your regular rotation.
Broccoli salads can go either way—too heavy, too bland—but this one nails it. With no mayonnaise in sight, it’s crisp, tangy, and full of texture. A delicious way to get more veggies on the table without sacrificing flavor.
Think of your favorite Italian deli—sharp cheese, briny olives, a punchy vinaigrette, and that touch of heat from pickled peppers. That’s the vibe. Bonus: you can make this salad in advance, and it only gets tastier as it rests. It’s great for weekly meal prep, summer picnics, or as a vibrant side for grilled dishes.
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Ingredients
- Shallot – Yellow or red onion works as a substitute but tastes sharper. Shallots are milder and sweeter. Slice paper-thin so they soften in the dressing.
- Broccoli – About 2 medium heads or crowns, cut into bite-sized florets. Use fresh broccoli, not frozen—frozen broccoli will be too soft for salad. Blanch briefly if you prefer it less crunchy.
- Salt – I use kosher salt.
- Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.
- Almonds – Toast them in a dry pan for 3-4 minutes until golden. Don’t skip toasting—raw almonds taste bland and lack crunch.
- Peperoncini – Drain them well or the salad will be too vinegary. Reserve a little of the brine—a splash can replace some of the red wine vinegar for extra flavor.
- Red bell pepper – Any color bell pepper works, but red adds the best sweetness and color.
- Olives – Kalamata olives add the best briny flavor. Black olives or green olives work too.
- Olive oil – Use good-quality extra virgin olive oil. The dressing is simple, so quality matters.
- Red wine vinegar – Apple cider vinegar or white wine vinegar works as a substitute.
- Provolone cheese – Substitute with Fontina or mini mozzarella balls if preferred. Use block provolone and cube it yourself—pre-sliced deli provolone is too thin to dice properly.
How To Make Italian Broccoli Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cutting the broccoli into small, bite-sized florets. Bring a large pot of generously salted water to a boil and prepare a large bowl of ice water nearby. Add the broccoli florets to the boiling water and blanch for about 30 seconds.
Immediately transfer the broccoli to the ice bath to stop the cooking process and preserve its bright green color.
Once the broccoli is completely cooled, drain it thoroughly and pat dry if needed. Transfer the broccoli to a large mixing bowl.
In a small bowl or measuring cup, whisk together the red wine vinegar and olive oil until combined.
Season the vinaigrette with salt and black pepper to taste. Add the shallot, almonds, peperoncini, bell pepper, olives, and cheese to the bowl with the broccoli.
Pour the vinaigrette over the salad. Toss everything together until all of the ingredients are evenly coated with the dressing.
Let the salad rest for at least 10 minutes before serving to allow the flavors to meld together. Taste and adjust the seasoning, olive oil, or vinegar as needed.
Serve chilled or at room temperature. Enjoy!
Chef’s Jenn’s Tips
- Don’t skip the ice bath—it keeps the broccoli bright and crisp.
- Love garlic? Add a minced clove to the vinaigrette and let it infuse before using.
- For extra heat, toss in chili flakes or a dash of the peperoncini brine.
- Toast the almonds in a dry skillet over medium heat until lightly golden for the best flavor.
mAKE IT A MEAL
This salad pairs well with grilled meats—think steak, sausages, or chicken. It also works next to a sandwich or cold pasta salad. Want to bulk it up? Add canned tuna or chickpeas for a filling, no-cook meal. Serve with crusty bread and a chilled glass of white wine for a fresh, Mediterranean-style plate.
STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s even better the next day. Freezing is not recommended, as the texture of the broccoli and cheese won’t hold up well. Prepping ahead? Blanch the broccoli and make 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 sliced and drained
- 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
- Chop broccoli into small florets. Boil a large pot of salted water and set a bowl of ice water nearby.
- Blanch broccoli for 30 seconds in the boiling water, then immediately transfer to the ice bath. Once cooled, drain thoroughly and place in a large bowl.
- In a separate bowl, whisk together red wine vinegar and olive oil. Season with salt and pepper.
- Add the shallot, almonds, peperoncini, bell pepper, olives, and cheese to the bowl with the broccoli.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Let the salad sit for at least 10 minutes before serving. Taste and adjust seasoning, oil, or vinegar if needed. It gets better the longer it sits.
Notes
Chef’s Notes
- Don’t skip the ice bath—it keeps the broccoli bright and crisp.
- Love garlic? Add a minced clove to the vinaigrette and let it infuse before using.
- For extra heat, toss in chili flakes or a dash of the peperoncini brine.
- Toast the almonds in a dry skillet over medium heat until lightly golden for the best flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.