Best Broccoli Salad (Easy Make Recipe

I swear this Best Broccoli Salad Recipe is the crunchy, bacon-forward, refreshingly creamy crowd-pleaser that disappears at every summer table.

I adore this broccoli salad because it hits every note I want in a summer side. I’m obsessed with the crunchy florets, the salty bite of bacon and the melty tang of sharp cheddar cheese.

It’s bright, tangy, slightly sweet, and somehow addictive. Addictive Broccoli Salad is not a stretch.

I watch people hoard the bowl at parties. I bring it to picnics and potlucks and watch it disappear.

But I don’t pretend it’s fancy. It’s straightforward, loud, and totally satisfying.

Refreshing Salad? Yep.

It wakes up the plate and makes you want more. No apologies.

I’ll bring it again.

Ingredients

• Broccoli florets: crunchy, bright, and actually kind of healthy in a creamy bowl.
• Bacon: salty, crispy protein punch that makes you forgive the mayo.
• Sharp cheddar: melty bite and savory tang that sticks in every forkful.
• Dried cranberries or raisins: chewy sweetness that surprises your tastebuds.

  Plus, color.

• Sunflower seeds: toasty crunch and little nutty pops in each bite.
• Red onion: sharp snap and a tiny bite that cuts through richness.
• Sour cream: tangy creaminess that keeps the dressing from feeling too heavy.
• Mayonnaise: silky base that makes the salad stick together and taste indulgent.
• Granulated sugar: just enough sweet to balance vinegar and onion.
• Apple cider vinegar: bright zip that wakes up all the flavors.
• Salt: simple flavor boost that makes everything sing.

  Basically essential.

• Black pepper: mild heat and a little edge in every forkful.
• Fresh parsley or green onion: fresh green pop for looks and lightness.

  Plus garnish.

Ingredient Quantities

• 8 cups broccoli florets (about 2 large heads), chopped into bite sized pieces
• 8 slices bacon, cooked until crisp and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup dried cranberries or raisins (your choice)
• 1/2 cup sunflower seeds, toasted
• 1/4 cup red onion, finely chopped
• 1/2 cup sour cream
• 1 cup mayonnaise
• 3 tablespoons granulated sugar
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or green onion for garnish (optional)

How to Make this

1. Cook 8 slices of bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble when cool; reserve about 1 tablespoon of the bacon fat if you want extra flavor.

2. While the bacon cooks, cut 2 large heads of broccoli into bite sized florets to make about 8 cups, then rinse and drain well.

3. Toast 1/2 cup sunflower seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until they smell nutty; let cool.

4. Finely chop 1/4 cup red onion and 2 tablespoons parsley or green onion for garnish; shred 1 cup sharp cheddar cheese.

5. In a medium bowl whisk together 1/2 cup sour cream, 1 cup mayonnaise, 3 tablespoons granulated sugar, 2 tablespoons apple cider vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and the sugar is dissolved.

6. In a large bowl combine the broccoli, crumbled bacon (reserve a little for topping if you like), shredded cheddar, toasted sunflower seeds and 1/2 cup dried cranberries or raisins.

7. Pour the dressing over the broccoli mixture and toss gently but thoroughly, making sure everything is coated; taste and adjust salt or vinegar if needed.

8. Cover and chill at least 1 hour, but overnight is best for flavors to meld—this salad actually tastes better the next day.

9. Before serving toss again, add reserved bacon if you kept some, sprinkle extra sunflower seeds or cheddar if you want, and garnish with chopped parsley or green onion.

10. Serve cold or at cool room temperature for a crowd friendly, refreshing side that’s great for summer picnics and potlucks.

Equipment Needed

1. Large nonstick or cast iron skillet for cooking bacon and toasting seeds
2. Cutting board and a sharp chef’s knife for chopping broccoli, onion and parsley
3. Large mixing bowl for tossing the salad
4. Medium mixing bowl for whisking the dressing
5. Measuring cups and spoons for the mayo, sour cream, sugar and vinegar
6. Whisk and a rubber spatula or wooden spoon for stirring and folding
7. Box grater for shredding the cheddar (or a food processor if you prefer)
8. Colander or salad spinner to rinse and drain the broccoli well
9. Paper towels and tongs or a slotted spoon to drain and crumble the bacon

FAQ

Best Broccoli Salad (Easy Make Recipe Substitutions and Variations

• Bacon: try pancetta, smoked prosciutto, or turkey bacon for a leaner option. All give that salty crunch, though pancetta is closest to the original taste.
• Sharp cheddar: swap with aged Gouda, Gruyere, or a crumbly feta for a tangier bite. Feta makes the salad feel lighter and a bit more Mediterranean.
• Dried cranberries or raisins: use chopped apples, dried cherries, or golden raisins instead. Fresh apple adds a nice crisp, while dried cherries bring a deeper sweet-tart note.
• Sour cream or mayonnaise: replace with plain Greek yogurt, a 50/50 mix of yogurt and light mayo, or a vegan mayo for a dairy free version. Greek yogurt keeps it creamy but brighter and less heavy.

Pro Tips

1. Blanch the broccoli quick in boiling water for 30 seconds then shock in ice water. It keeps the florets bright green and crisp-tender instead of slightly limp, and it soaks up the dressing better. Don’t overcook though, or you’ll end up with mush.

2. Make the dressing a day ahead and chill it. The sugar dissolves better and the flavors mellow, so when you toss it with the broccoli the whole salad tastes more blended. If it gets too thick after chilling, whisk in a splash of milk or a little of the reserved bacon fat to loosen it.

3. Toast the sunflower seeds and cool them fully before adding. Hot seeds will make other ingredients wilt and the seeds stay crunchier if they cool completely. Also save a small handful of bacon and seeds for a last-minute sprinkle on top so the salad looks and tastes fresher.

4. If you want to cut the onion bite but keep the flavor, soak the chopped red onion in cold water for 10 minutes and drain well. Or swap half the mayo for Greek yogurt to brighten the dressing and cut richness, but don’t skip tasting and adjusting the sugar and vinegar after any swap.