Garlic Parmesan Broccoli Salad

My sister brought this to a backyard barbecue last summer, and I watched people go back for thirds. The broccoli was still crisp, the dressing clung to every floret, and the toasted almonds added just enough crunch to make it memorable. I asked for the recipe immediately, scribbled it on a napkin, and have been making it ever since. It's become my go-to whenever I need something that feels light but doesn't disappear in five minutes.

The first time I made this for a potluck, I doubled the recipe and still ran out. Someone asked if I'd catered it, which made me laugh because it took less than half an hour. I loved how the red onion added a subtle bite and the cherry tomatoes brought little bursts of sweetness. It felt like the kind of dish that could sit on a table for hours and still taste fresh.

Ingredients

• Fresh broccoli florets: The star of the dish, blanching them briefly keeps them tender but still firm enough to hold the dressing without turning mushy.
• Red onion: Finely diced so it adds sharpness without overpowering, and the color makes the salad look vibrant and alive.
• Cherry tomatoes: Optional but worth it for the juicy sweetness that balances the richness of the dressing.
• Mayonnaise: The creamy base that makes the dressing stick, use a good quality one because you'll taste the difference.
• Greek yogurt or sour cream: Adds tang and lightens the mayonnaise, making the dressing feel less heavy.
• Freshly grated Parmesan cheese: The real deal, not the powdery stuff, it melts into the dressing and adds a salty, nutty depth.
• Garlic cloves: Minced fresh for a punch of flavor that mellows as it sits in the dressing.
• Lemon juice: Brightens everything up and cuts through the richness with a hint of acidity.
• Dijon mustard: A small amount adds complexity and helps emulsify the dressing.
• Toasted slivered almonds or sunflower seeds: The crunch factor, toasting them brings out a deeper flavor that makes the salad feel special.
• Fresh parsley: A handful of chopped leaves for color and a fresh, herbal finish.

Instructions

Blanch the broccoli:

Bring a large pot of salted water to a rolling boil, drop in the broccoli florets, and let them cook for just 1 to 2 minutes until they turn bright green and tender. Drain immediately and plunge them into a bowl of ice water to stop the cooking, then drain again and pat them completely dry with paper towels so the dressing sticks.

Make the dressing:

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

Toss the salad:

In a large bowl, combine the blanched broccoli, diced red onion, and halved cherry tomatoes if you're using them. Pour the dressing over the top and toss everything gently but thoroughly so every floret gets coated.

Add the toppings:

Sprinkle the toasted almonds or sunflower seeds and extra grated Parmesan over the salad, then scatter chopped parsley on top for a fresh pop of color. Toss lightly one more time if you like.

Chill and serve:

Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld together. The salad tastes even better after a few hours in the fridge.

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I brought this to a family dinner once, and my nephew, who usually avoids vegetables, ate two helpings without complaining. My brother looked at me in disbelief and asked what I'd done to it. I just shrugged and said it was the garlic and cheese, but really, I think it was the crunch and the way the dressing made it taste indulgent instead of virtuous.

How to Toast the Almonds Perfectly

I used to skip toasting the almonds until I tried it once and realized what I'd been missing. Spread the slivered almonds on a dry skillet over medium heat and shake the pan every 30 seconds or so until they turn golden and smell nutty, it takes about 3 to 4 minutes. They burn quickly, so don't walk away, and once they're done, slide them onto a plate to cool so they don't keep cooking in the hot pan.

Make It Your Own

This salad is forgiving and loves additions. I've stirred in cooked bacon bits for a smoky crunch, tossed in dried cranberries for sweetness, and even added chickpeas to make it heartier. You can swap the Greek yogurt for all mayonnaise if you want it richer, or use all yogurt if you prefer it lighter. Some people like adding shredded carrots or a handful of raisins, and it works every time.

Storing and Serving Tips

This salad keeps well in the fridge for up to three days, though the almonds will soften over time. If you're making it ahead, wait to add the nuts and parsley until just before serving so they stay crisp and fresh. The dressing actually gets better as it sits, soaking into the broccoli and mellowing the garlic. Serve it cold straight from the fridge, or let it sit at room temperature for 10 minutes if you prefer it less chilled.

• Add the nuts right before serving if you're storing the salad overnight.
• Double the dressing if you like your salads extra creamy and coated.
• Pair it with grilled chicken, fish, or serve it as a standalone light lunch.

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This salad has saved me more times than I can count when I needed something quick, fresh, and crowd-pleasing. It's the kind of recipe you'll keep coming back to because it's easy, adaptable, and always disappears fast.

Recipe FAQs

→ Can I make the dressing ahead of time?

Yes, the dressing can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator and whisk again before tossing with the broccoli to ensure a smooth consistency.

→ How do I keep the broccoli from becoming mushy?

Blanch the broccoli for only 1-2 minutes until it turns bright green, then immediately transfer it to ice water to stop the cooking process. This ensures a firm, tender texture that won't become soft.

→ What are good substitutes for Greek yogurt?

You can replace Greek yogurt with sour cream for a tangy flavor, or use additional mayonnaise for a richer dressing. For a lighter version, use all Greek yogurt and reduce mayonnaise to 2 tablespoons.

→ Can I add protein to make it a complete meal?

Absolutely. Grilled chicken breast, baked salmon, or crispy bacon bits work wonderfully. For vegetarians, add chickpeas, white beans, or tofu for added protein and substance.

→ How long can I store leftover salad?

Store in an airtight container for up to 3 days. The broccoli will soften slightly over time, and the almonds may lose some crispness. For best texture, add nuts and fresh parsley just before serving.

→ Is this salad suitable for meal prep?

Yes, keep the dressing separate from the broccoli and vegetables until ready to eat. Assemble components in individual containers, then combine and toss when serving for optimal freshness and crunch.