I have been making this classic broccoli salad recipe since before I had a blog, which puts us somewhere in the mid-2000s and means this salad has outlasted three kitchen renovations, two dogs, and more summer potlucks than I can count. It still flies off the table every single time. Dibs on seconds are called before plates are even handed out. That is not an exaggeration.
This is the version without raisins, and I will not be taking questions about that.
What it does have is smoky bacon, sharp cheddar, finely chopped red onion, and a tangy-sweet dressing that is simple enough to memorize after the first time you make it. The broccoli stays crisp, the flavours build overnight, and the whole thing holds up in the fridge for days. It is exactly what a summer side dish should be. (Plus don’t tell anyone but broccoli is genuinely good for you)
The Secret Is Making It the Night Before
Most salads suffer from sitting overnight. This one improves. The dressing soaks into the broccoli just enough to take the raw edge off without making anything soggy. The bacon stays crispy if you store it separately and add it before serving, or goes slightly chewy and deeply savoury if you mix it in from the start. Both versions have their fans. I am firmly in the mix-it-all-together camp because I am not doing extra dishes at a potluck.
Make your classic broccoli salad the night before, cover it tightly, and pull it out of the fridge right before serving. You will look like you tried harder than you did, which is always the goal.
Why This Dressing Works
The dressing here is three ingredients: mayonnaise, sugar, and vinegar. That is it. The ratio matters more than you think. Too much sugar and it tastes like dessert. Too much vinegar and it fights the bacon. The version below hits the balance that makes people go back for thirds and then quietly ask you for the recipe while pretending to refill their drink.
If you want to lighten it up, swapping half the mayo for plain Greek yogurt works well and adds a nice tang. If you want it less sweet, cut the sugar to a quarter cup. The dressing is forgiving, so adjust to your own taste and write it down for next time.
What to Serve It With
This salad is the ideal companion to anything coming off a grill. Burgers, chicken, ribs, corn on the cob. It also works beautifully at holiday tables, alongside turkey or ham, because the make-ahead factor means one less thing to think about on the day. And it is sturdy enough to pack for a cottage weekend, a picnic, or a week of lunches without falling apart.
The Perfect Pairing
If you are firing up the grill anyway, these Barbecued Ribs with Cherry Glaze deserve a spot on the menu. Sweet, sticky, and exactly what summer tastes like.
How Long Does Broccoli Salad Last?
Stored in an airtight container in the refrigerator, this salad keeps well for three to four days. The broccoli softens slightly as it sits, which many people actually prefer by day two. If you are making it for a crowd and want maximum crunch, add the bacon right before serving rather than mixing it in the night before.
Classic Broccoli Salad
A crowd-favourite summer salad made with crisp broccoli, smoky bacon, cheddar cheese, and a tangy-sweet dressing. Even veggie skeptics love it.
Ingredients
- 7 cups broccoli (roughly 2 heads)
- 1/2 cup red onion chopped fine
- 3/4 cup cheddar cheese grated
- 1 lb bacon cooked and crumbled
- 1 cup mayonnaise
- 1/2 cup sugar
- 2 tbsp vinegar white or apple cider
Instructions
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Mix the broccoli, red onion, cheese and bacon together in a large bowl.
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Whisk together mayonnaise, sugar and vinegar and pour over broccoli salad.
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Stir well to combine.
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Cover and refrigerate overnight.
Classic Broccoli Salad FAQ
Yes, and you should. The overnight rest is what makes this recipe as good as it is. The dressing soaks into the broccoli and the flavours meld in a way that just does not happen if you serve it fresh. Make it the night before, refrigerate it covered, and pull it out right before you need it.
The classic dressing is a simple mix of mayonnaise, sugar, and white or apple cider vinegar. The sweet and tangy combination is what makes broccoli salad taste like broccoli salad. You can lighten it by swapping half the mayo for Greek yogurt, or reduce the sugar if you prefer less sweetness.
You can, and a half-and-half mix of broccoli and cauliflower is genuinely delicious. The dressing works just as well with cauliflower and the texture holds up similarly overnight.
No. Raw broccoli is the right call here. It stays crisp and holds up to the dressing without going mushy. If you prefer a softer texture you can blanch it briefly in boiling water and then cool it completely before mixing, but the classic version uses raw florets.
Absolutely. Sunflower seeds or toasted pecans add crunch. Dried cranberries work if you want a sweet-tart element instead of plain sugar in the dressing. Some people add diced apple for freshness. The base recipe is a template, not a contract.
Dry your broccoli thoroughly after washing it. Any excess moisture will thin out the dressing and make the salad watery by the next day. A salad spinner works well, or simply pat the florets dry with a clean towel before mixing everything together.
While You’re At It
If broccoli salad is already on the potluck menu, macaroni salad should be too. Same make-ahead logic, same crowd-pleaser energy, different bowl.
Updated on May 11, 2026
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Maija @ Maija's Mommy Moments
YUM! I was looking for a recipe like this (ps: I am the someone who may “squeal in delight”!)
Stephanie SassyModernMom
Oh my goodness, you make vegetables look good! Thanks for sharing! (must go print now
Amanda | naturalmommie.com
This is one of my favorite salads to make! Have you ever tried it with cauliflower?
Candace
I haven’t tried it with cauliflower. Have you?
Candace
My work here is done. *Throws cape over shoulder* 🙂 Enjoy.
Candace
Then I would say this will probably serve six 🙂
Elizabeth L
I’ve had this salad before but had no idea how to actually make it, thanks for the recipe!
Tiffany
I am thinking that I could add some Grilled Chicken to this and it would be perfect for my lunches through the week.
Candace Derickx
If you do that, please let me know how it worked out.
Corinne Brooks
Love this salad! I have made it by adding shredded carrots along with dried cranberries and adding some hot sauce to the dressing and it was delish!
macgirlxoxo
I love this salad!!!!!!!! Thanx for the recipe, I like your version better than the one I usually make, your’s has more sugar in the dressing, which makes it just a bit better. I made it for a BBQ a few weeks ago and as I was taking it out of the fridge to serve it, the bowl slipped out of my hand and shattered all over the floor….. I almost cried…my friend ate a couple bites off the floor. Kinda gross, but that’s how good this salad is….had it not been for the broken bowl, I would’ve been right in there also lol. Anyways thanx for the recipe. I definitely recommend everyone to try it!!!!
Carolyn
Lose the onion. Picky eaters will reject this salad because of the little chopped onion bits all over the place! Instead, throw in some dry onion seasonings or chives. Perfect!
Rachel
I don’t have bacon but I do have diced ham is ham OK to use in place of bacon, as well I’ve got tomatoes can that be added
Candace Derickx
I think ham would be a great substitute. Not sure about the tomatoes. It wouldn’t be something I would try but if you’re brave, go for it. Let me know if it works!