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Italian Broccoli Salad - Easy homemade recipe

Italian Broccoli Salad

A vibrant, crunchy salad featuring fresh broccoli, sun-dried tomatoes, and Italian herbs tossed in a zesty lemon vinaigrette. Perfect as a side dish or light lunch.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 large heads fresh broccoli cut into bite-sized florets
  • 1/2 cup sun-dried tomatoes in oil chopped
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup fresh mozzarella balls bocconcini, halved
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Step 1: Bring a large pot of salted water to boil. Add broccoli florets and blanch for 2-3 minutes until bright green and crisp-tender.
  2. Step 2: Immediately drain broccoli and plunge into ice water to stop cooking. Drain thoroughly and pat dry with paper towels.
  3. Step 3: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper to make the dressing.
  4. Step 4: In a large serving bowl, combine the blanched broccoli, chopped sun-dried tomatoes, sliced red onion, and halved olives.
  5. Step 5: Add the mozzarella balls and toasted pine nuts to the bowl with the vegetables.
  6. Step 6: Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
  7. Step 7: Sprinkle fresh chopped basil over the top and give one final gentle toss.
  8. Step 8: Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving.

Notes

For best results, serve at room temperature. This salad can be made up to 2 hours ahead and stored covered in the refrigerator. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden.