Mary’s Easy Italian Broccoli Salad
Growing up in an Italian-American household, good homemade meals were the heart of our family gatherings. This easy Italian broccoli salad recipe was a staple at our house. My grandmother, mother, and aunts all made it, and they all agreed on one important detail: Never overcook the broccoli! This salad really shines when the broccoli has a bit of bite to it. Texture can really make or break a dish! This easy salad recipe is perfect as a side for pasta or a shareable dish for potlucks.
Can you make Italian broccoli salad ahead of time?
Unfortunately, this is one recipe I would NOT recommend making ahead of time. The broccoli will turn brown after about a day in the refrigerator. This salad is best served the day it is made and at room temperature. I also love it served slightly warm, right after putting it together! One of the simplest ways to elevate a salad is with a great homemade dressing. This vinaigrette, made with just a handful of ingredients, is super easy, and it’s versatile too. Try doubling the recipe and save some for your other salads throughout the week! It’s made with fresh lemon juice, so be sure to store it in the fridge.
How long is homemade salad dressing good for? This one will keep for up to five days in the fridge!
More Quick and Easy Fall Side Dishes
Looking for more delicious side dishes? Whether you need something quick and easy or you’re ready for a show-stopping side, here are a few of my favorites from the blog.
Mary’s Easy Italian Broccoli Salad Recipe
Ingredients
- 2 large broccoli crowns
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 10 to 12 pitted Kalamata olives, halved
- Salt and freshly ground black pepper to taste
Instructions
- Break up the broccoli crowns into florets.
- Fill a large pot with water (it should be large enough to fit the broccoli crowns and cover them with water). Bring the water to a boil.
- Add the broccoli florets to the boiling water. Reduce the heat to a simmer. Cook for 5 to 7 minutes. You want them to be tender but not mushy.
- Drain the broccoli florets in a colander placed over your sink. Rinse quickly with cool water. This will stop the broccoli from cooking and preserve their bright color. Transfer the broccoli to a large bowl and let it cool to room temperature.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Gently toss this mixture with the cooked broccoli.
- Now add the Kalamata olives and toss to evenly distribute. Transfer the salad to a serving platter.
