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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:2 mins

Total Time:17 mins

Servings: 4

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

Directions

Step 1

Bring a large pot of water to a boil and prepare a large bowl with ice water for blanching the broccoli.

Step 2

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.

Step 3

Cut the cherry tomatoes in half and thinly slice the red onion. Set aside.

Step 4

In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, sun-dried tomatoes, Kalamata olives, red onion, and fresh basil.

Step 5

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.

Step 6

Pour the vinaigrette over the vegetable mixture and toss well to coat evenly.

Step 7

Add the shaved Parmesan cheese and gently toss to incorporate.

Step 8

Transfer the salad to a serving bowl or platter. Garnish with a few extra basil leaves and additional Parmesan shavings, if desired.

Step 9

Serve immediately or chill in the refrigerator for 20-30 minutes before serving for even more flavor.

Nutrition Facts

Serving size	1030 grams (1030.0g)

Amount per serving	% Daily Value*
Calories	1370

Total Fat 108.60g	139%
Saturated Fat 28.10g	141%
Polyunsaturated Fat NaNg
Cholesterol 79mg	26%
Sodium 4188mg	182%
Total Carbohydrate 70.20g	26%
Dietary Fiber 26.00g	93%
Total Sugars 26.60g
Protein 51.10g	102%

Vitamin D 16IU	79%
Calcium 1370mg	105%
Iron 13mg	72%
Potassium 2615mg	56%

*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.

Source of Calories

Fat: 66.8%

Protein: 14.0%

Carbs: 19.2%