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Course: Sides & Salads
Keyword: Fresh Broccoli Salad, Make-Ahead, Salads, Sides, Spring, Vegetables, Vegetarian

Fresh Broccoli Salad

ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 4
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  • 1 tablespoon white wine vinegar
  • 1 lemon, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1/4 cup olive oil
  • 1 pound broccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
  • 6 ounces cherry or grape tomatoes, halved
  • 3 ounces toasted pecans or hazelnuts, coarsely chopped
  • 2 tablespoons thinly sliced fresh basil leaves

Specialized Hardware

  • Mandoline
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 4


  • Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking contantly. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
  • Stir in the tomatoes, hazelnuts, and basil. Cover and allow to sit at room temperature or in the refrigerator for another 15 minutes before serving.
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