How long can this salad be stored?

Store in an airtight container in the refrigerator for up to 2 days. The dressing may soften the broccoli over time, so prepare dressing separately if storing longer than 24 hours.

Can I make the dressing ahead of time?

Yes, prepare the dressing up to 3 days in advance and keep refrigerated. Mix with broccoli and vegetables just before serving for optimal texture and freshness.

What are good substitutions for Parmesan?

Try aged cheddar, Pecorino Romano, or Gruyère for different flavor profiles. Nutritional yeast works well for a dairy-free option while maintaining that savory quality.

Should the broccoli be cooked or raw?

Brief blanching for 1-2 minutes is recommended to soften the broccoli while retaining its bright green color and slight crunch. Raw broccoli can be used if you prefer a firmer texture.

How can I make this lower in calories?

Replace mayonnaise with all Greek yogurt or use a combination of low-fat yogurt and silken tofu. Reduce nuts to a light garnish and opt for sunflower seeds for fewer calories.

What pairs well as a main course?

Serve alongside grilled chicken breast, baked salmon, or herb-roasted tofu. This salad also complements Mediterranean mains like falafel or shrimp skewers.

Garlic Parmesan Broccoli Salad

My sister brought this salad to a potluck once and everyone ignored it until someone took the first bite. Then the bowl was empty in minutes. The creamy garlic dressing clings to every floret, and the crunch from almonds makes it impossible to stop eating. I started making it every week after that, tweaking the garlic and lemon until it tasted exactly like hers. Now it's my go-to when I need something that looks effortless but tastes like I tried.

I made this for a cookout where my friend claimed she hated broccoli. She came back three times, finally asking what was in it. When I told her, she laughed and said it didn't count because it tasted nothing like the steamed stuff her mom used to make. That's when I realized this salad has a way of converting people. The garlic and Parmesan do all the heavy lifting while the broccoli just shows up looking pretty.

Ingredients

Fresh broccoli florets: Choose firm, dark green heads without yellowing, and cut them into bite-sized pieces so every forkful gets some dressing.
Red onion: Dice it finely so it adds sharpness without overpowering, and if you're sensitive to raw onion, soak the pieces in cold water for five minutes first.
Cherry tomatoes: Optional but they add juicy pops of sweetness that balance the richness of the dressing beautifully.
Mayonnaise: The creamy base that makes everything stick together, use full-fat for the best texture and flavor.
Greek yogurt or sour cream: Cuts the richness and adds tang, I prefer Greek yogurt because it feels a little lighter but still luxurious.
Freshly grated Parmesan cheese: Grate it yourself from a block, the pre-shredded stuff doesn't melt into the dressing the same way and tastes dusty.
Garlic cloves: Mince them finely or press them so they distribute evenly, raw garlic is bold here so start with less if you're cautious.
Lemon juice: Freshly squeezed brightens everything and keeps the dressing from feeling heavy.
Dijon mustard: Adds a subtle sharpness and helps emulsify the dressing so it clings to the broccoli.
Toasted slivered almonds or sunflower seeds: Toast them in a dry pan until golden and fragrant, they add crunch and a nutty richness that makes every bite interesting.

Instructions

Blanch the broccoli:: Drop the florets into boiling salted water for just one to two minutes until they turn bright green and tender but still have a snap. Immediately drain and plunge them into ice water to stop the cooking, then pat them completely dry so the dressing doesn't get watery.
Make the dressing:: Whisk together mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste it and adjust the garlic or lemon if you want more punch.
Assemble the salad:: Toss the blanched broccoli, diced red onion, and halved cherry tomatoes in a large bowl with the dressing until everything is evenly coated. Sprinkle toasted almonds and extra Parmesan on top, then garnish with chopped parsley for color.
Chill before serving:: Let the salad sit in the fridge for at least thirty minutes so the flavors can marry and the broccoli soaks up some of that garlicky goodness. Serve cold and watch it disappear.

A fresh bowl of Garlic Parmesan Broccoli Salad garnished with toasted almonds, extra Parmesan, and parsley on a rustic table. | olivebriar.com

One evening I brought this to a family dinner and my niece, who usually picks at vegetables, ate two servings without complaint. My brother looked at me like I'd performed magic. It wasn't magic, just good garlic and enough Parmesan to make anything taste like a treat. That's the moment I realized this salad had earned a permanent spot in my rotation.

Storing and Make Ahead Tips

This salad keeps beautifully in an airtight container in the fridge for up to three days. The broccoli stays crisp and the dressing deepens in flavor as it sits. If you're making it ahead, wait to add the almonds and fresh parsley until just before serving so they stay crunchy and bright. I've even packed it for lunch the next day and it tasted better than it did fresh.

Flavor Variations

Add cooked bacon bits for a smoky, salty crunch that turns this into a heartier side dish. Toss in dried cranberries or raisins for a touch of sweetness that plays nicely with the garlic and Parmesan. If you want more protein, throw in some shredded rotisserie chicken or hard-boiled eggs. I've also swapped the almonds for toasted pecans when that's what I had on hand, and it was just as good.

Serving Suggestions

This salad pairs perfectly with grilled chicken, steak, or salmon for a light but satisfying meal. I've served it alongside burgers at summer barbecues and it always outshines the potato salad. It also works as a standalone lunch if you add a slice of crusty bread or some crackers on the side.

Serve it chilled straight from the fridge for the best texture and flavor contrast.
Double the batch if you're feeding a crowd because people always come back for seconds.
Leftovers make an excellent next-day side dish or a quick snack straight from the container.

Crisp blanched broccoli tossed in a rich garlic-Parmesan dressing, making this Garlic Parmesan Broccoli Salad perfect for potlucks. | olivebriar.com

This salad has a way of making broccoli exciting again, and that's no small feat. Make it once and you'll understand why it disappears so fast.

Frequently Asked Questions

→ How long can this salad be stored?: Store in an airtight container in the refrigerator for up to 2 days. The dressing may soften the broccoli over time, so prepare dressing separately if storing longer than 24 hours.
→ Can I make the dressing ahead of time?: Yes, prepare the dressing up to 3 days in advance and keep refrigerated. Mix with broccoli and vegetables just before serving for optimal texture and freshness.
→ What are good substitutions for Parmesan?: Try aged cheddar, Pecorino Romano, or Gruyère for different flavor profiles. Nutritional yeast works well for a dairy-free option while maintaining that savory quality.
→ Should the broccoli be cooked or raw?: Brief blanching for 1-2 minutes is recommended to soften the broccoli while retaining its bright green color and slight crunch. Raw broccoli can be used if you prefer a firmer texture.
→ How can I make this lower in calories?: Replace mayonnaise with all Greek yogurt or use a combination of low-fat yogurt and silken tofu. Reduce nuts to a light garnish and opt for sunflower seeds for fewer calories.
→ What pairs well as a main course?: Serve alongside grilled chicken breast, baked salmon, or herb-roasted tofu. This salad also complements Mediterranean mains like falafel or shrimp skewers.