Italian Broccoli Salad
Brighten up your table with this vibrant and flavor-packed Italian Broccoli Salad! This refreshing dish combines crisp-tender broccoli florets, juicy cherry tomatoes, tangy sun-dried tomatoes, briny Kalamata olives, and aromatic fresh basil for a Mediterranean-inspired medley that’s sure to impress. Tossed in a zesty homemade vinaigrette of red wine vinegar, extra virgin olive oil, garlic, and Italian seasoning, this salad is finished with shavings of savory Parmesan cheese for the perfect balance of flavors. Ready in just 15 minutes with minimal cooking, this colorful side dish is ideal for potlucks, picnics, or a simple weeknight dinner. Serve it chilled for a refreshing bite or enjoy it fresh for ultimate crunch and flavor. Whether you’re craving something light yet satisfying or looking for a flavorful way to eat more veggies, this Italian Broccoli Salad is a must-try!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup cherry tomatoes
- 0.5 cup sun-dried tomatoes in oil
- 0.5 cup Kalamata olives, pitted and halved
- 0.25 cup red onion, thinly sliced
- 0.25 cup fresh basil leaves, chopped
- 0.33 cup Parmesan cheese, shaved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil and prepare a large bowl with ice water for blanching the broccoli.
Add broccoli florets to the boiling water and cook for 1-2 minutes until they are bright green and crisp-tender. Drain the broccoli and immediately transfer to the ice water to stop the cooking process. Let them cool for a few minutes, then drain and pat dry with a clean towel.
Cut the cherry tomatoes in half and thinly slice the red onion. Set aside.
In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, sun-dried tomatoes, Kalamata olives, red onion, and fresh basil.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the vegetable mixture and toss well to coat evenly.
Add the shaved Parmesan cheese and gently toss to incorporate.
Transfer the salad to a serving bowl or platter. Garnish with a few extra basil leaves and additional Parmesan shavings, if desired.
Serve immediately or chill in the refrigerator for 20-30 minutes before serving for even more flavor.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
