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.

A bowl of broccoli salad with sliced almonds, red onion, olives, and cheese, served with a fork and spoon on a dark plate; salt and napkin in the background.

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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A bowl of broccoli salad with sliced olives, almonds, onions, and red peppers, served on a white plate with a fork and napkin beside it. A small pitcher of dressing is in the background.

Ingredients

Shallot – Thinly sliced.
Broccoli – About 2 medium heads or crowns, cut into bite-sized florets.
Salt
Black pepper
Almonds – Toasted sliced.
Peperoncini – Sliced and drained.
Red bell pepper – diced
Olives – Sliced pitted.
Olive oil
Red wine vinegar
Provolone cheese – Diced. (sub with fontina or mini mozzarella balls if preferred)

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.
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.

Step-By-Step Process

Ingredients arranged on a surface including broccoli, sliced cheese, chopped red peppers, black olives, shallot, almond slices, oil, vinegar, pepper, salt, and pepperoncini. — Chop broccoli into small florets.

Chopped broccoli florets and stems on a wooden cutting board with a black-handled knife. — Chop broccoli into small florets.

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.

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.

A bowl of broccoli salad with olives, sliced almonds, and vegetables is being drizzled with dressing from a spoon. A plate of olives and forks are in the background.

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.

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