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Why I Love This Grilled Broccoli Salad Recipe
All summer long, my broccoli keeps me on my toes. If you didn’t know, the traditional big head of broccoli that we all see in the store comes first. But once that’s cut off, side shoots keep growing for weeks. And before I know it, I have a basket full, and I need a good summer-ready recipe to use it all. This grilled broccoli salad is my answer.
The grill gives the broccoli some deep char on the outside while it stays crisp-tender inside, so you get all the best textures in every bite. Once grilled, the broccoli gets tossed in a punchy dressing made with parsley, lemon, capers, and plenty of Parmesan. Toasted almonds add a bit of crunch, and more Parmesan goes on top, and suddenly that basket of broccoli becomes the perfect side dish (or main dish – it’s definitely hearty enough to eat for dinner!).
Here’s why you’ll love this grilled broccoli salad:
- Charred edges of grilled broccoli with just a few minutes on high heat.
- Bright dressing that is equal parts zippy and savory.
- Crunchy toasted almonds and lots of Parmesan, grated right into the dressing and over the top.
- Great served right away or enjoyed as leftovers later.
Grilled Broccoli Salad Ingredients
Fresh ingredients come together to form the perfect summertime dish:
- Broccoli – Available all year long, but especially delicious during the summer months. The head is broken into large pieces so they char without burning.
- Olive oil – Used to flavor the broccoli during grilling and whisked into the dressing.
- Kosher salt and black pepper – Flavors the broccoli and the dressing.
- Fresh parsley – Packs the dressing with fresh, green flavor.
- Garlic – Blended into the dressing for a savory bite.
- Lemon juice – Brightens the salad and cuts through the smokiness of the charred broccoli.
- Honey – Just a little sweetness to round out the acidity and make the dressing taste a bit more balanced.
- Capers – An essential briny pop that makes the whole salad taste vibrant. It’s the secret that makes the dressing so much better.
- Parmesan cheese – Goes into the dressing for saltiness and is sprinkled over the top for savoriness.
- Almonds – Add crunch, nuttiness, and a toasty flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Grilled Broccoli Salad
There are 4 easy steps to prepare this grilled broccoli recipe:
Step 1: Prep the broccoli – Break or slice the broccoli into large florets. Spread on a sheet pan, drizzle with olive oil, and season with kosher salt and black pepper. Toss to combine.
Step 2: Grill the broccoli – Preheat the grill to high. Once at temperature, place the broccoli on the grates and cook for 2-3 minutes per side, turning as needed. Transfer the grilled broccoli back to the sheet pan and set aside to cool.
Step 3: Blend the dressing – In a blender or food processor, add the parsley, garlic, lemon juice, honey, capers, olive oil, Parmesan cheese, kosher salt, and black pepper. Blend until the dressing is mostly smooth.
Step 4: Assemble the salad – If desired, chop the broccoli into large, bite-sized pieces. Add the grilled broccoli to a large bowl or platter, drizzle generously with the dressing, and toss to coat. Add the chopped almonds over the top. Garnish with additional grated Parmesan.
Recipe Tips
- Keep the florets big – Larger pieces of broccoli char beautifully without slipping through the grill grates, so resist the urge to cut them too small.
- Use the stems, do not toss them – Peel any tough outer layer, then grill the stems along with the florets – they become sweet, tender, and perfect in the salad.
- Toss in the oil – Make sure the olive oil, salt, and black pepper are well combined with the broccoli so every surface is coated, which helps it char evenly and keeps it from drying out.
- High heat, short time – Keep the grill hot and the cook time short so you get a deep char on the outside while the broccoli stays crisp-tender in the center.
- Use an indoor grill pan – If you don’t have an outdoor grill, you can still get the same char with a grill pan.
Follow These Tips
Serving & Storage
To serve – Pile the grilled broccoli onto a serving platter, drizzle with plenty of dressing, and scatter toasted almonds and extra Parmesan over the top. Serve slightly warm or at room temperature alongside anything that feels like an easy summer dinner: grilled chicken, steak, or fish.
To store – Store any leftover salad in an airtight container in the refrigerator for up to 5 days. For the best texture, keep some of the toasted almonds aside and add them just before serving so they stay crunchy.
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Grilled Broccoli Salad
Ingredients
- 2 lbs broccoli cut into large florets to prevent burning
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ¾ cup toasted almonds roughly chopped
- grated Parmesan cheese to garnish
For the dressing
- ½ cup fresh parsley leaves
- 1 clove garlic
- 2 tbsp drained capers
- 2 tsp honey
- 3 tbsp fresh lemon juice
- ⅓ cup grated Parmesan cheese
- ⅓ cup olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Prepare the broccoli: Slice the broccoli into large florets, keeping multiple stems together to allow for easier grilling. Place the broccoli on a sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Toss to combine.2 lbs broccoli, 3 tbsp olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper
- Grill the broccoli: Heat the grill to medium heat and add the broccoli. Grill for 2-3 minutes per side or until well charred, then remove from the heat.
- Make the dressing: In a bowl or large measuring cup, add the parsley, garlic, capers, honey, lemon juice, Parmesan cheese, olive oil, salt, and black pepper. Using an immersion blender, process until the ingredients are combined and mostly smooth.½ cup fresh parsley leaves, 1 clove garlic, 2 tbsp drained capers, 2 tsp honey, 3 tbsp fresh lemon juice, ⅓ cup olive oil, ½ tsp kosher salt, ½ tsp freshly ground black pepper, ⅓ cup grated Parmesan cheese
- Assemble: Slice the grilled broccoli into bite-size pieces, tending toward the larger size. Add to a bowl and drizzle the dressing on top. Toss to combine. Then, add chopped almonds and more Parmesan cheese, and toss again before serving.¾ cup toasted almonds, grated Parmesan cheese
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
