Italian Broccoli Salad

5 from 1 vote

Packed with bold flavor, this Italian Broccoli Salad will earn a spot in your regular rotation. With fresh, crunchy broccoli, bold Italian ingredients, and a bright, vinegary dressing, it’s a fast, make-ahead, pantry-friendly salad that's perfect for a grab-and-go lunch or party menu!

Prep Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Italian, Italian American

Diet: Diabetic, Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 medium shallot thinly sliced into rings (1/2 cup)
1 to 1 1/2 pounds broccoli crowns coarsely chopped into 1/2 to 1-inch pieces (8 cups)
Salt and freshly ground black pepper to taste
1 can (15-ounce) garbanzo beans (chickpeas) drained and rinsed
1/2 cup sliced pepperoncini (approximately 4 large) drained
1/2 cup halved and pitted Kalamata olives
2 ounces salami, such as Genoa coarsely chopped
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
4 ounces Provolone cheese cut into small cubes

Instructions

Place the shallot in a small sieve and rinse under cool tap water. Set aside to drain.
Place the broccoli in a large mixing bowl. Generously season to taste with salt and black pepper.
Add the garbanzo beans, pepperoncini, olives, and salami and toss well.
Drizzle the olive oil over and toss until the ingredients are well coated.
Add the red wine vinegar and lemon juice and toss again. Taste and adjust with additional vinegar and/or salt and black pepper.
Fold in the cubed cheese.
Let stand 10-15 minutes. Transfer to a serving bowl and serve.

Notes

SUBSTITUTIONS:

Drained and rinsed canned Great Northern or cannellini beans can be substituted for the chickpeas (garbanzo beans).

TIPS:

No special cutting needed—rough, varied pieces add great texture. Toss in any small bits, too.
A quick rinse of the shallot softens the raw edge so it doesn’t overpower the salad.
Lemon juice is optional, but it adds depth and keeps the vinegar from tasting one-note.
Season in layers. Lightly salt the broccoli first, then adjust after mixing—briny ingredients add up quickly.
This salad holds up beautifully. Let it sit 20–30 minutes before serving, or add a splash of vinegar or olive oil after chilling to wake it up.

MAKE AHEAD:

If serving for an occasion, make it the day of. Prep in advance, mix 30 minutes before serving, and let it sit. Room temperature is fine for up to 2 hours.

Nutrition