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This fresh broccoli salad is one of our favorite go-to options when the weather starts warming up. It is quick to prepare and full of colorful ingredients that bring brightness and flavor to your table. Steamed broccoli, creamy mozzarella, juicy cherry tomatoes, ripe avocado, peppery rocket, and pickled vegetables all come together in a balanced and vibrant bowl. It is light yet satisfying and perfect for lunches, dinners, or shared gatherings.
I first made this after a spring trip to Italy inspired by how simply they paired seasonal vegetables. Now it is something I crave every time broccoli is in season.
Ingredients
- Broccoli: steamed briefly to keep a slight crunch and vibrant green color
- Mozzarella: adds creaminess and soft contrast to the crunchier ingredients use fresh balls and tear by hand
- Cherry tomatoes: bring sweet acidity and juiciness choose ripe and firm ones for best results
- Avocado: gives creaminess and healthy fats make sure it is ripe but not mushy
- Rocket: adds a peppery note and freshness rinse well and dry before adding
- Cilantro: brightens the dish and adds an herby note use leaves only for best flavor
- Extra virgin olive oil: for richness and body use a high quality cold pressed oil
- Salt: enhances and ties all flavors together add gradually and taste as you go
- Red onion and cucumber: pickled add tang sweetness and crunch slice thinly and pickle ahead
- Vinegar and water: make up the base for quick pickling use white or apple cider vinegar
Step-by-Step Instructions
- Pickle the Vegetables
- Slice the red onion and cucumber as thin as possible using a sharp knife or mandolin. Place into a clean glass jar. In a small saucepan heat the vinegar water and a pinch of salt until just simmering. Pour the warm mixture over the sliced vegetables making sure they are fully submerged. Cover and refrigerate for at least thirty minutes.
- Steam the Broccoli
- Cut the broccoli into bite sized florets and steam for three to four minutes until tender crisp. Do not overcook. Transfer to a bowl of cold water or spread on a tray to cool and stop cooking. This helps preserve the color and texture.
- Prepare the Ingredients
- Cut the mozzarella into small chunks or tear by hand. Halve the cherry tomatoes. Dice the avocado right before serving to keep it fresh. Rinse and pat dry the rocket and cilantro.
- Assemble the Salad
- In a large salad bowl combine the steamed and cooled broccoli mozzarella cherry tomatoes avocado rocket cilantro and pickled vegetables. Drizzle with olive oil and season with salt to taste. Toss gently to combine everything evenly without breaking the delicate ingredients.
- Serve
- Transfer to a serving bowl or platter and enjoy immediately for best flavor and texture. Garnish with extra herbs or a few chili flakes if desired.
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You Must Know
My favorite part is how the pickled red onion brings so much punch to every bite. It reminds me of Sunday afternoons when we make a big salad and enjoy it on the patio as a family.
Storage Tips
Store the pickled vegetables separately from the salad until ready to serve. The full salad can be kept in the refrigerator for up to two days in an airtight container. Avoid freezing as the vegetables will lose their texture. Always use clean utensils to preserve freshness.
Ingredient Substitutions
Use smoked tofu instead of mozzarella for a vegan option. If cherry tomatoes are unavailable use chopped heirloom or grape tomatoes. Substitute parsley or fresh basil if you do not enjoy cilantro. Baby spinach can replace rocket if needed.
Serving Suggestions
Pair this broccoli salad with grilled proteins flatbreads or alongside quiche. It makes a great side for picnics and barbecues and complements Mediterranean and Middle Eastern inspired dishes beautifully. Serve chilled or at room temperature depending on preference.
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Cultural Context
This salad draws inspiration from both Italian antipasti and Indian street food where pickled vegetables often balance heavier or richer ingredients. It blends traditions into a refreshing modern salad that is equally appealing to adults and kids.
Frequently Asked Questions About Recipes
- → Can I use frozen broccoli instead of fresh?
While fresh broccoli gives the best texture, frozen can be used. Thaw fully and pat dry before steaming.
- → How long do the pickled vegetables last?
Pickled red onion and cucumber can be stored in the fridge for up to 1 week in an airtight container.
- → Can I make this salad vegan?
Yes, substitute mozzarella with smoked tofu or your favorite vegan cheese to make it completely plant-based.
- → What can I serve with this salad?
This salad pairs well with a mezze platter, quiche, vegan nut roast, or even grilled mains at a BBQ.
- → How should leftovers be stored?
Keep salad and pickled veggies in separate containers in the fridge. Best consumed within 1-2 days for freshness.