Save This Recipe
We'll email this post to you, so you can come back to it later!
Let me tell you, I was raised in a kitchen where Sunday meant two things: the smell of garlic hitting hot olive oil by 10 a.m., and someone yelling, “Did you remember the provolone?” before noon. Cold salads? Those were usually pasta-based, maybe with a little cucumber tossed in for crunch. But broccoli? In an Italian salad? I would’ve given you that look — you know, the one that says, “Are you sure Nonna would approve?”
Well, as it turns out, she probably would’ve gone back for seconds.
This Italian Broccoli Salad takes all the bold, briny, meaty goodness of a traditional antipasto platter and marries it with fresh, crunchy broccoli florets. It’s sharp, salty, tangy, a little creamy — and frankly, a little addictive. It’s one of those dishes that’s perfect for summer picnics, easy weeknight dinners, or, yes, even the holiday table. Trust me, it earns its place.
Why You’ll Love This Salad
-
Big, bold flavor – Tangy banana peppers, rich meats, and sharp cheese bring the party.
-
No cooking required – Aside from chopping, there’s no stove involved. Bless.
-
Make-ahead magic – It gets better as it sits.
-
Low-carb friendly – Skip the pasta without missing a thing.
-
Feels indulgent, tastes fresh – Crunchy broccoli makes every bite feel bright and snappy.
Let’s Talk Ingredients (And Little Swaps)
You won’t need anything fancy, but a few smart choices make a world of difference here:
-
Broccoli florets – Chop ’em small! The smaller the pieces, the more dressing they soak up. No need to blanch — raw is the way to go for texture.
-
Cherry tomatoes – Quartered so they don’t hog the spotlight. If they’re out of season, grape tomatoes work, too.
-
Provolone – Go for the block if you can and cube it. Sliced deli provolone works fine, but the chunkier texture adds more bite.
-
Salami, pepperoni, ham – This is your trio of Italian deli charm. If you’re short on one, just bump up the others. Leftover grilled chicken or even chickpeas can work in a pinch.
-
Red onion – Slice thin so it doesn’t overpower. You can soak it in cold water for 10 minutes if raw onion isn’t your thing.
-
Roasted red peppers + banana peppers – Sweet, sour, a little heat — perfect contrast. Use jarred for convenience.
-
Pickled pepper juice – This right here? It’s the secret weapon in the dressing. Don’t skip it.
-
Red wine vinegar, olive oil, mayo, oregano – Classic Italian dressing vibes with a creamy little twist. You can nix the mayo if you prefer it lighter.
How to Make It (Hint: It’s Mostly Just Chopping)
1. Whip up that dressing first
In a medium bowl, whisk together the pickled pepper juice, red wine vinegar, olive oil, mayo, and oregano. Season it well with salt and cracked black pepper — taste it now so you know it’s balanced. You want a zippy, punchy dressing that coats without overwhelming.
2. Chop like you mean it
Cut everything into bite-sized pieces — especially the broccoli. Think spoon-friendly. You don’t want to be fighting with a fork.
3. Toss it all together
In a big ol’ bowl (bigger than you think you need), combine the broccoli, tomatoes, cheese, meats, onion, roasted red pepper, and banana peppers. Pour the dressing over and toss to coat every nook and cranny.
4. Let it hang out
You can serve it right away, but letting it sit for 30 minutes — or even overnight — helps those flavors cozy up together. Just give it a little toss before serving.
Flavor Twists & Add-Ons
This recipe’s a great base, but feel free to riff:
-
Add cooked pasta (like rotini) to turn it into a full-on antipasto pasta salad.
-
Stir in white beans for a heartier, plant-based protein punch.
-
Swap in cauliflower or even broccolini if that’s what you’ve got.
-
Craving crunch? Toss in some toasted pine nuts or pepperoncini-flavored croutons just before serving.
-
Want heat? A pinch of crushed red pepper flakes goes a long way.
Storing & Reheating (Not That There’ll Be Leftovers…)
This salad keeps beautifully in the fridge for 3–4 days. In fact, it might even taste better on day two.
-
Store it in an airtight container — just give it a stir before serving to redistribute the dressing.
-
Don’t freeze this one — the fresh veggies don’t hold up.
-
If the salad tightens up or seems dry after a day or two, splash in a little extra pepper juice or olive oil to wake it back up.
One Last Thing…
This Italian Broccoli Salad has officially earned its spot in my year-round rotation. It’s hearty without being heavy, nostalgic without being dated, and just different enough to feel fresh — the kind of dish that has people hovering by the bowl at the potluck.
If you try it, I’d love to hear how it went! Leave a comment, tag me if you share a pic, or tell me how you made it your own. Recipes like this are meant to be shared and passed along — just like good bread and a proper Sunday dinner.
Buon appetito,
Broccoli Sub Salad
Ingredients
- 1 lb broccoli florets, chopped
- 1 1/2 cups cherry tomatoes, quartered
- 6 oz sliced provolone, chopped
- 3 oz thick-cut Genoa salami, diced
- 3 oz pepperoni, sliced
- 4 oz ham steak, cubed
- 2/3 cup sliced red onion
- 1/2 cup roasted red pepper, chopped
- 1/2 cup sliced banana peppers
- 1/4 cup pickled pepper juice
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1 teaspoon dried oregano
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a bowl, whisk together the pickled pepper juice, red wine vinegar, olive oil, mayonnaise, and dried oregano. Season with salt and pepper to taste.
- In a large bowl, combine chopped broccoli, tomatoes, provolone, salami, pepperoni, ham, red onion, roasted red peppers, and banana peppers.
- Pour the prepared dressing over the salad and toss to coat evenly.
- Taste and adjust seasoning if needed. Serve immediately or chill until ready to serve.
Notes