Garlic Parmesan Broccoli Salad

My neighbor showed up with this salad at a summer barbecue, and I watched people go back for seconds before touching the burgers. The broccoli stayed crisp, the dressing clung to every floret, and the toasted almonds added just enough crunch to make it interesting. I asked for the recipe on the spot. She laughed and said it was the only thing her kids would eat without complaining. I made it the next week and understood why.

I brought this to a potluck once and someone asked if I bought it from a deli. That felt better than any compliment. The trick was blanching the broccoli just long enough to brighten the color but not so much that it turned mushy. My friend swore she hated broccoli salad until she tried this version, then admitted she'd been eating the wrong kind her whole life. We sat on her porch and finished half the bowl before anyone else arrived.

Ingredients

• Fresh broccoli florets: The star of the dish, blanching them briefly keeps them bright green and tender-crisp instead of raw and bitter.
• Red onion: Adds a sharp bite that balances the creamy dressing, dice it fine so it distributes evenly without overpowering.
• Cherry tomatoes: Optional but worth it for pops of sweetness and color, they make the salad look as good as it tastes.
• Mayonnaise: The base of the dressing, it clings to the broccoli and carries all the garlic and Parmesan flavor.
• Greek yogurt or sour cream: Cuts the richness of the mayo and adds a subtle tang that keeps the dressing from feeling heavy.
• Freshly grated Parmesan cheese: Use the real stuff, not the powdery kind, it melts into the dressing and adds a nutty, salty depth.
• Garlic cloves: Minced fresh, they give the dressing a punch that makes the whole salad come alive.
• Lemon juice: Brightens everything and keeps the dressing from tasting flat or too rich.
• Dijon mustard: A small amount adds complexity and helps emulsify the dressing so it stays creamy.
• Toasted slivered almonds or sunflower seeds: Crunch is essential here, toasting them in a dry pan for a few minutes makes them taste even better.

Instructions

Blanch the broccoli:

Bring a large pot of salted water to a rolling boil, then add the broccoli florets and let them cook for just 1 to 2 minutes until they turn bright green. Have a bowl of ice water ready, the moment you drain them, plunge them in to stop the cooking and lock in that vibrant color.

Dry the broccoli:

Drain the florets well and pat them dry with paper towels, any excess water will dilute the dressing. I learned this the hard way when my first batch turned soupy.

Make the dressing:

In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste it now and adjust the garlic or lemon if you want more punch.

Toss the salad:

In a large bowl, combine the blanched broccoli, diced red onion, and halved cherry tomatoes if using. Pour the dressing over and toss gently but thoroughly so every piece gets coated.

Add toppings and chill:

Sprinkle the toasted almonds and extra Parmesan on top, then garnish with chopped parsley. Cover and chill for at least 30 minutes before serving, the flavors really come together as it sits.

Save

My daughter, who claimed she was allergic to anything green, took a tentative bite and then finished her entire serving without a word. Later that night she asked if we could have it again tomorrow. I realized then that sometimes all it takes is the right dressing to change someones mind about a vegetable. That salad became our Sunday staple.

Choosing and Preparing Broccoli

Look for broccoli with tight, dark green florets and firm stalks, yellowing or flowering heads mean its past its prime. I cut the florets into bite-sized pieces so every piece gets dressed evenly and is easy to eat with a fork. If the stems are thick, I peel them with a vegetable peeler and slice them thin, they add a nice crunch and its a shame to waste them. The blanching step might seem fussy, but it makes all the difference between raw toughness and tender-crisp perfection.

Customizing the Dressing

You can swap the Greek yogurt for more mayo if you want it richer, or use all yogurt if youre going lighter, both work. I once added a teaspoon of honey when I had a particularly sharp red onion and it balanced everything beautifully. Some people like a little more garlic, others prefer an extra squeeze of lemon, taste as you go and trust your instincts. The dressing should be creamy enough to cling but not so thick it clumps, if it feels too heavy, thin it with a splash of water or lemon juice.

Serving and Storage Ideas

This salad is best after it sits for at least half an hour, but it also keeps well in the fridge for up to three days, getting more flavorful as the garlic mellows and the broccoli absorbs the dressing. I pack it for lunch in mason jars with the toppings on the side so the almonds stay crunchy. It pairs perfectly with grilled chicken, fish, or even a simple roasted pork chop for a complete meal. If youre feeding a crowd, double the recipe, it disappears fast.

• Add cooked bacon bits or dried cranberries for a sweet and savory twist.
• Toss in some cooked chickpeas or shredded rotisserie chicken to make it heartier.
• Serve it on a bed of greens or stuff it into a wrap for a portable lunch.

Save

This salad has become my go-to when I need something that feels special but comes together in minutes. Its proof that simple ingredients, treated right, can win over anyone at the table.

Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, this salad is ideal for meal prep. You can blanch the broccoli and prepare the dressing separately up to 24 hours ahead. Combine them just before serving or up to 2 hours prior for best texture and flavor.

→ What can I substitute for Greek yogurt?

Sour cream works as a direct substitute for Greek yogurt in equal amounts. For a lighter version, use plain yogurt or increase the proportion of yogurt to mayonnaise. Mayo alone creates a richer dressing if you prefer fewer ingredients.

→ How do I keep the broccoli crisp?

Blanch the broccoli for only 1-2 minutes until bright green, then immediately plunge into ice water to stop cooking. Pat thoroughly dry with paper towels before adding the dressing to prevent excess moisture from softening the florets.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free. All ingredients—broccoli, vegetables, mayonnaise, yogurt, cheese, and nuts—are gluten-free. Always verify that store-bought dressing components like mayonnaise and mustard are certified gluten-free if needed.

→ What proteins pair well with this salad?

Grilled chicken breast, baked salmon, or pan-seared fish complement this salad beautifully. Crispy bacon bits, hard-boiled eggs, or chickpeas also add protein for a heartier meal. Serve as a fresh side with any main protein.

→ Can I make this salad vegan?

Replace mayonnaise with vegan mayo, swap Greek yogurt for dairy-free yogurt, use nutritional yeast instead of Parmesan, and use sunflower seeds or nuts for topping. This maintains the creamy texture and savory flavors while keeping it plant-based.