Garlic Parmesan Broccoli Salad (Print version)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with red onion, tomatoes, and toasted nuts.

# Required ingredients:

→ Vegetables

01 - 1 pound fresh broccoli florets
02 - 1 small red onion, finely diced
03 - 1 cup cherry tomatoes, halved (optional)

→ Dressing

04 - ½ cup mayonnaise
05 - ¼ cup Greek yogurt or sour cream
06 - ½ cup freshly grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper

→ Toppings

12 - ⅓ cup toasted slivered almonds or sunflower seeds
13 - ¼ cup grated Parmesan cheese
14 - Fresh parsley, chopped for garnish

# How to make it:

01 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 1–2 minutes until bright green and tender-crisp.
02 - Drain broccoli immediately and transfer to a bowl of ice water to halt cooking. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk together mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and fully combined.
04 - In a large bowl, combine blanched broccoli, red onion, and cherry tomatoes if using. Pour dressing over and toss thoroughly to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan cheese. Finish with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and enhance taste.

# Expert Advice:

01 -
  • The broccoli stays crisp and bright, never soggy or limp like those mayo-heavy picnic salads.
  • Garlic and Parmesan turn something simple into something you actually crave as leftovers.
  • It comes together in under half an hour and tastes better after it sits in the fridge.
  • You can make it your own with bacon, cranberries, or whatever needs using up.
02 -
  • Do not skip the ice bath after blanching, or the broccoli will keep cooking and turn drab olive green.
  • Make sure the broccoli is completely dry before tossing, or the dressing will slide right off and pool at the bottom.
  • Taste the dressing before mixing, it should be tangy and garlicky enough to stand up to the mild broccoli.
03 -
  • Use a salad spinner to dry the broccoli after blanching, it is faster and more thorough than paper towels.
  • Grate the Parmesan yourself instead of buying pre-grated, it melts into the dressing better and tastes sharper.
  • Let the salad sit in the fridge for at least 30 minutes, the flavors deepen and the broccoli softens just enough to soak up the dressing.
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