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This easy broccoli salad is crisp, creamy, and packed with flavor in every bite. With fresh broccoli, salty bacon, sharp cheddar cheese, and a simple creamy dressing, it’s the kind of easy side dish that disappears fast at any gathering. Whether you’re heading to a summer cookout or just need a quick side for dinner, this is truly the best broccoli salad to keep on repeat.
For more potluck salad favorites, try this Creamy Potato Salad With Eggs or my Summer Pasta Salad.
Why you’ll love this easy broccoli salad recipe!
If you’re looking for a standout side dish, this broccoli salad checks all the boxes. It’s hearty enough to feel satisfying, but still fresh and crunchy thanks to the raw broccoli.
The combination of textures is what really makes it shine—crisp veggies, crunchy seeds, creamy dressing, and bits of savory bacon all come together in one irresistible bowl!
- Quick and Easy to Make: Just chop, mix, and chill—no cooking required (except the bacon!).
- Perfect for Make-Ahead: This salad actually tastes better after it sits, making it ideal for parties and meal prep.
- Loaded with Flavor: Crunchy broccoli, smoky bacon, and creamy dressing create the perfect balance.
- Crowd-Pleasing Side Dish: Even people who “don’t like broccoli” tend to love this one.
- Great for Summer Meals: It’s fresh, cool, and pairs perfectly with grilled favorites.
Table of Contents
Broccoli Salad Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Broccoli – I use fresh broccoli for this recipe and just use the florets.
- Red Onion – This gives a nice crunch and a bit of spice to the salad.
- Sunflower Seeds – You can use raw or roasted sunflower seeds.
- Bacon – For a nice salty, meaty element.
- Shredded Cheddar Cheese – You can shred your own cheese or buy pre-shredded cheese.
- Vinegar – I use distilled white vinegar.
- Sugar – Just a touch for sweetness.
- Mayonnaise – Use your favorite brand of mayonnaise in this salad.
- Salt and Pepper – I like to use kosher salt and freshly ground black pepper!
Variations
- Make it lighter: Use Greek yogurt in place of some or all of the mayo.
- Add dried fruit: Raisins or cranberries add a sweet contrast.
- Go vegetarian: Skip the bacon or replace it with smoky nuts.
- Add crunch: Chopped almonds or pecans are great additions.
How To Make Broccoli Salad
- Make the dressing: In a bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- Combine the ingredients: In a large bowl, add broccoli florets, red onion, sunflower seeds, bacon, and cheddar cheese.
- Toss everything together: Pour the dressing over the salad and mix until everything is well coated.
- Chill before serving: Refrigerate for at least one hour to let the flavors blend.
Serving Suggestions
Broccoli salad is a great side for all occasions! I love it at a cookout with Grilled BBQ Chicken or Bacon BBQ Pork Sliders. If you’re just cooking for a weeknight dinner, this broccoli salad goes great with Mississippi Roast Sandwiches or Baked Lemon Chicken Thighs!
How to Store
Store leftover broccoli salad in an airtight container in the fridge for up to 2 days. Serve cold, straight from the fridge.
Frequently Asked Questions
To cut bite-sized pieces of broccoli for a salad, cut off the tougher stem and reserve the florets. Then cut or separate out the florets by hand and place in a bowl.
It’s so easy to make broccoli salad! Chop up your florets, mix all the ingredients together in a big bowl, and stir in a creamy dressing!
Nutritional experts agree that the healthiest way to eat broccoli is raw or lightly steamed just for a few minutes. This will preserve most of its beneficial nutritional qualities.
No, freezing changes the texture and makes it watery.
More Delicious Salad Recipes
Side Dishes
Easy Pea Salad
No Bake Desserts
Orange Fluff Salad
Side Dishes
Creamy Potato Salad With Eggs
Soups and Salads
Summer Cobb Salad Recipe
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Easy Broccoli Salad
Ingredients
- 8 cups broccoli florets, cut into bite-sized pieces
- ⅓ cup red onion, diced
- ¼ cup sunflower seeds
- ½ pound bacon, cooked and cut into bite-sized pieces
- ¼ cup shredded cheddar cheese
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 cup mayonnaise
- Salt and pepper, to taste
Instructions
- Whisk together vinegar, sugar, mayonnaise, salt and pepper in a medium bowl. Set aside.
- In a large bowl, combine broccoli, onion, sunflower seeds, cheese and bacon bits. Pour the prepared dressing over the salad and mix together well.
- Refrigerate for at least one hour before serving.
Made this yesterday, let it sit overnight in the fridge…hands down best broccoli salad I’ve ever tasted! I toasted the sunflower seeds and added dried cranberries. I just deleted all other broccoli salad recipes except this one because it’s perfect.
I substitute the shredded cheese for shredded carrots for color and longevity. No seeds, but diced dried pineapple.
Been making this recipe for years, love it. Sometimes I add chicken to this