Top-Rated Broccoli Salad Recipe | Easy Crowd Favorite
If there’s one side dish I always count on making for summer BBQs, it’s this broccoli salad recipe. It’s been part of our family meals for years—showing up at every gathering from church potlucks to lazy weekend dinners. I don’t remember a single summer where it didn’t make at least a dozen appearances on our table. (And I’m not exaggerating)
This broccoli salad recipe is creamy, crunchy, salty, and a little tangy.
It’s filled with bite-sized pieces of fresh broccoli, chopped crispy bacon, red or yellow onion, a diced tomato, and shredded cheddar, all tossed in a homemade creamy dressing that soaks into every floret. No raisins, no seeds, no filler. Just real ingredients that come together in the perfect side dish for just about any meal.
Most days, I mix it together in the morning while the house is still quiet. Other times, I make it the night before, seal it in an airtight container, and let it chill until dinner. It’s one of those salad recipes that only gets better as it sits. The broccoli softens just enough, the dressing thickens slightly, and the bacon keeps its crunch. It’s the kind of dish that disappears fast—usually before I can even go back for seconds.
We serve this broccoli salad recipe in a large serving bowl at nearly every summer cookout. It holds up next to pulled pork, grilled chicken, pork tenderloin, hot dogs—you name it. Sometimes it’s nestled between a pasta salad and a fruit salad on our outdoor table. It’s familiar, it’s easy, and it always feels right on a warm day.
Out here on the farm, everything we cook needs to work hard. It has to taste good, hold up well, and not take all day to prep. This easy broccoli salad recipe checks all those boxes. It’s one of my favorite family recipes because it’s reliable, flexible, and makes use of ingredients we almost always have on hand. A big head of broccoli from the garden or market, a few slices of bacon, some onion, and cheese—and you’re halfway there.
Why You’ll Love This Easy Broccoli Salad Recipe
QUICK AND EASY TO MAKE
With just a handful of salad ingredients and no cooking beyond the bacon, it comes together fast.
PERFECT SIDE DISH FOR ANY MEAL
Serve it at a summer BBQ, a church lunch, or just a quiet evening at home.
HOLDS UP WELL IN THE FRIDGE
This broccoli mixture gets better after a couple of hours—and even better the next day.
NO FUSSY INGREDIENT
You won’t find seeds, nuts, or dried fruit in this version. Just simple, craveable flavor.
MAKE-AHEAD FRIENDLY
Store it in an airtight container and cross one more thing off your prep list.
These simple ingredients make up the base of the best broccoli salad recipe I’ve ever had. No swaps are really needed—but you could use white wine vinegar if you’re out of apple cider vinegar, and any good-quality mayo will work just fine.
Tips for Best Flavor and Texture
– Cut broccoli into smaller pieces so each bite is evenly coated in dressing.
– Chill for a couple of hours before serving for the best flavor and perfect crunch.
– Let bacon cool completely before adding it to keep it crisp.
– Use red onion for a sharper bite or sweet onion for a milder flavor.
– Store leftovers in an airtight container for up to 3 days.
How to Make This Broccoli Salad Recipe Ahead
This easy broccoli salad recipe is ideal for make-ahead prep. I often put it together the night before we’re expecting company. The dressing softens the broccoli just slightly overnight while keeping its crispness. It also saves you from last-minute cooking during busy mornings.
Keep the finished salad tucked in the fridge, and simply give it a quick stir or shake before setting it out in your favorite large serving bowl.
Frequently Asked Questions About This Broccoli Salad Recipe
Can I use turkey bacon or bacon bits?
Yes, but nothing beats the flavor of freshly cooked bacon. Cook until crisp and let it cool before mixing it in so it doesn’t melt the cheese.
What can I use instead of apple cider vinegar?
White wine vinegar or lemon juice work well. You could even use a small splash of olive oil in a pinch, though I always go back to apple cider vinegar for its depth.
Do I need a salad spinner?
It helps get the broccoli really dry, which makes the dressing stick better—but paper towels work just fine too. Or setting it out in a colander until dry.
Can I use homemade mayo?
Absolutely. I use my homemade mayonnaise in this recipe every time. The flavor is unmatched and it’s so easy to make. To get my easy recipe check out this post.
Can I double the recipe?
Yes, this recipe is easy to scale. I always double it for gatherings. Just grab a bigger bowl and go for it.
How long does leftover broccoli salad last?
Store it in an airtight container in the fridge. It’s still delicious after 2 to 3 days, though the bacon softens slightly.
Why This Is One of My Favorite Family Salad Recipes
This broccoli salad recipe isn’t just a side dish—it’s a tradition. It brings a little crunch and creaminess to the plate, rounds out any meal, and always makes people ask for the recipe. It’s one of those easy family recipes you can throw together without overthinking it—and still have something that looks and tastes like you put in extra effort.
We serve it next to grilled pork, burgers, even alongside sandwiches on a weekday. And every time, it feels a little nostalgic. Like it belongs at the table. Like summer itself.
Broccoli Salad
Ingredients
- 6 cups chopped broccoli cut into bite-sized florets
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup diced red onion or sweet onion
- 1/2 cup chopped tomato
- 10 slices crispy bacon chopped
Dressing
- 3/4 cup mayonnaise I use my homemade version
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
Instructions
- Rinse broccoli under cold water and dry well using paper towels or a salad spinner.
- In a large bowl, combine chopped broccoli, shredded cheddar, diced onion, and chopped bacon.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Pour the creamy dressing over the broccoli mixture and stir gently until fully coated.
- Cover and refrigerate for at least 2 hours to let the flavors develop.
- Stir again before serving and enjoy cold.
Notes
– For the best texture, chop broccoli into small, bite-sized florets.
– Let the bacon cool completely before mixing to keep it crisp.
– Red onion gives a stronger bite; sweet onion is a milder option.
– Store leftovers in an airtight container in the fridge for up to 3 days.
– Apple cider vinegar adds depth to the dressing, but white wine vinegar works too.
– Use homemade mayo for the best flavor, or your favorite high-quality brand.
Print the recipe card, pin it for later, and don’t forget to try our favorite pea salad recipe next. It’s another cold, creamy, make-ahead dish that’s earned its place in our summer meal rotation.
This broccoli salad recipe is one of those dependable dishes you’ll come back to again and again
Simple, flavorful, and always a hit. If you make it, I’d love to see! Follow along on Instagram and tag me so I can share your beautiful table, too.
You may also like:
About Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
