Tired of the same old summer side dishes that leave you hungry an hour later? With over a decade perfecting picnic-perfect dishes, we’ve crafted a bacon broccoli salad that’s not only refreshing but also hearty enough to be a meal—combining crisp-tender broccoli, savory bacon, tangy dressing, and bold cheese for a satisfying crunch in every bite.
Summer salads that actually fill you up? Yes, they exist! Our bacon broccoli salad is a game-changer for side dishes that’s been winning cookouts for over a decade. It’s cool, crunchy, and seriously addictive! 🥓🥦
As longtime champions of the neighborhood potluck circuit, we’ve mastered the art of dishes that are both refreshing AND get rave reviews. This salad’s secret? A perfect balance of textures and bold flavors.
Crisp-tender broccoli (we’ll teach you our foolproof blanching method!) mingles with savory bacon, sharp cheese, sweet tomatoes, and a tangy dressing. It’s a balance of tastes that keeps folks coming back for seconds.
Year after year, as soon as the weather warms up, this unexpectedly crunchy, crispy broccoli salad hits my table on repeat. We started perfecting it over ten years ago, and as I have it chilling for tonight’s dinner, it’s still standing strong as the perfect summertime side dish. It’s even gotten people who hate mayo-based ‘salads’ to reconsider as they dive in for seconds.
How to Make Broccoli Salad with Bacon and Cheddar
Follow this simple recipe to create a delicious and easy side dish that’s sure to be a hit at your next gathering.
Ingredients
- Broccoli
- Bacon
- Raisins
- Cheddar cheese
- Red onion
- Mayonnaise
- Sour cream
- White vinegar
- Celery seed
- Sugar (adjust to taste)
- Cherry tomatoes
- Salt and freshly ground black pepper to taste
Substitutions
- Mayonnaise and Sour Cream: Use Greek yogurt as a healthier alternative.
- Sugar: Adjust the sweetness by using honey or maple syrup as alternatives.
- Raisins: Omit or substitute with dried cranberries for a different flavor.
How to Make the Broccoli Salad
- Prepare the Broccoli:
- Blanch the broccoli florets in boiling salted water for about 20 seconds, then immediately shock them in ice water. Drain well and set aside.
- Mix the Dressing:
- In a large bowl, combine mayonnaise, sour cream, white vinegar, celery seed, and sugar. Whisk until smooth and creamy.
- Combine Ingredients:
- Add the crumbled bacon, raisins, grated cheddar, thinly sliced red onion, and cherry tomatoes to the dressing. Mix well to coat everything evenly.
- Add Broccoli:
- Fold in the blanched broccoli florets gently until they are well coated with the dressing. Season with salt and freshly ground black pepper to taste.
- Chill Before Serving:
- Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
Recipe Tips
- Blanching Broccoli: Ensure the broccoli is not overcooked to keep its vibrant color and crisp texture.
- Adjusting Sweetness: Start with a smaller amount of sugar and adjust according to your taste preferences.
- Serving: This salad can be made ahead of time and stored in the refrigerator overnight, making it perfect for meal prep or gatherings.
How to Serve
Serve this broccoli salad as a refreshing side to grilled meats or as a standalone dish for a light lunch. It pairs wonderfully with a variety of main courses, making it a versatile addition to any meal.
Bacon Cheddar Broccoli Salad
AmericanIngredients
- 2 head broccoli
- 6 to 8 slices cooked bacon - crumbled
- 1/2 cup raisins - optional
- 8 ounces sharp Cheddar - grated
- 1/2 red onion - sliced very thin
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoons white vinegar
- 1/4 teas celery seed
- 1/4 cup sugar - I only used a teaspoon
- 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
Instructions
Prepare the Broccoli:
- Blanch the broccoli florets in boiling salted water for about 20 seconds, then immediately shock them in ice water. Drain well and set aside.
Mix the Dressing:
- In a large bowl, combine mayonnaise, sour cream, white vinegar, celery seed, and sugar. Whisk until smooth and creamy.
Combine Ingredients:
- Add the crumbled bacon, raisins, grated cheddar, thinly sliced red onion, and cherry tomatoes to the dressing. Mix well to coat everything evenly.
Add Broccoli:
- Fold in the blanched broccoli florets gently until they are well coated with the dressing. Season with salt and freshly ground black pepper to taste.
Chill Before Serving:
- Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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I could just have that as a meal! Yum! Love salads in any form.
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Oh, I love these types of broccoli salads…yours has me drooling! I like to blanch broccoli just a wee bit first…not a huge fan of it raw 🙂
I only recently got into broccoli after peeping a hot broccoli pasta a few months back and I think I might be in love. Haven’t had it raw yet so I can’t give an honest opinion but I reckon it might be yummy both ways. Great salad, by the way. Bacon and cheese = happy tummy.
I love raw broccoli. And I prefer it raw also. Not for the health benefits, but for the texture and crunch.
When my daughter was about 12, we would go pick some raw broccoli from the garden and sit on the back porch dipping it in French Onion dip. Come to think of it, it always put us in a good mood.
But then that could have also been because we’ve always enjoyed each other’s company.
Yummy! Broccoli is my absolute favorite veggie so I always love finding new recipes for it, this looks delicious!! 🙂
I love it blanched, chargrilled then drenched in galic and chilli oil but this salad version sounds gawjus!
What a great side dish!
I love all of that great info! I like to eat veggies both cooked and raw, just depends on which veggie. Lately I have been roasting veggies and I love them roasted. Your broccoli salad sounds so yummy!
Kita!
Your recipes always look so extremely delicious! I love vegetables in any form. I know rae veggies can bother alot of people’s tummys but not mine!! I will HAVE to make this delicious plate 🙂
Thanks for sharing
Christina
I only like broccoli if it is cooked, so I am going to have to tell Rachael Ray that is better than nothing! Great looking salad though!
Oh this salad looks good, I like that you reduced the sugar- Ive had other ones and it always trips me out that they are sweet. I’m a salty girl myself…
Yum! That is very much like one of my favorite broccoli salads….that I do NOT have a recipe for! Thanks!
I eat broccoli a lot. A lot! But I just cannot do it raw. Steamed or sauted is my way of cooking.
Hmmm…I think raw veggies are usually the way to go…but who can resist a plate of grilled veggies in the summer or roasted veggies in the winter? This looks like a really different broccoli salad. Very interesting.
Hi Kita! I didn’t know about the different vitamins by cooking or not cooking broccoli! In Japan, we can’t eat raw broccoli…. they are very hard and I was completely shocked when I saw Americans eating broccoli RAW… now I enjoy eating them raw too. Your broccoli salad looks delicious! I love how you added the sour cream. I never added before and I need to try that next time!