Salads
Ina Garten’s broccoli salad delivers that perfect balance of crispy, creamy, and tangy flavors that make it a crowd-pleaser. 💛 The secret lies in perfectly crisped bacon, fresh herbs, and her signature sweet-tart vinaigrette that ties everything together.
I’ve recreated this recipe the way she does—no shortcuts, just restaurant-quality results at home.
What sets this broccoli salad apart is the texture contrast: tender broccoli florets, crispy bacon bits, and a creamy dressing that coats every bite without being heavy. The key is prepping the broccoli just right—lightly blanched to soften while keeping that satisfying crunch.
I’ve also included her trick for making the dressing ahead, so it develops deeper flavor by the time you serve it.
By the time you’re done, you’ll have a salad that’s elegant enough for dinner parties but simple enough for a weeknight. The bacon adds a smoky depth, the vinaigrette brings brightness, and the fresh herbs keep it fresh and vibrant.
This isn’t just another broccoli salad—it’s the one that’ll have everyone asking for seconds.
The best part? It keeps well in the fridge for up to 3 days, making it perfect for meal prep. Serve it at room temperature for the best texture, or as a side for grilled chicken or steak. Here’s how to make it just like Ina’s.
Ingredients for broccoli salad recipe ina garten
Fresh broccoli, crispy bacon, and vibrant herbs—this is Ina’s signature broccoli salad, elevated to restaurant-quality magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Broccoli Florets 🥦 | 1 ½ lb | Fresh, trimmed into bite-sized pieces |
| Thick-Cut Bacon 🥓 | 8 oz | Center-cut for crispiness |
| Red Onion 🧅 | 1 whole | Thinly sliced into rings |
| Green Onion 🧅 | ¼ cup | White and green parts, chopped |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Mayonnaise 🥛 | ½ cup | High-quality, full-fat |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy depth |
| Apple Cider Vinegar 🍎 | 2 tbsp | For bright acidity |
| Honey 🍯 | 2 tbsp | For sweet-tart balance |
| Granulated Sugar 🍚 | 1 tbsp | Enhances dressing sweetness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Ice Cubes ❄️ | 1 cup | For blanching broccoli |
The bacon is non-negotiable here—thick-cut center-cut gives you that perfect crunch. Trader Joe’s has the best pre-sliced bacon for this, or grab a whole package and cut it yourself. Fresh broccoli is a must (no frozen), and look for bright green florets with tight buds. The onions? Red onion for color, green onion for freshness. I always double-check the herbs—dill and parsley should smell vibrant, not wilted. If you’re prepping ahead, store the dressing separately until ready to toss.
No thick-cut bacon? Regular bacon works in a pinch, but it won’t crisp as well. Short on Dijon? Yellow mustard at half the amount gets you close. The dressing can be made 2 days ahead—flavor deepens over time, which is Ina’s secret. For extra crunch, add 1/4 cup crushed potato chips (she swears by it). The broccoli should be al dente after blanching—not mushy, not crunchy. Test one floret to get it right.
This salad tastes even better the next day—3 days max in the fridge. The bacon stays crispy if you store it separately in an airtight container. For meal prep, portion into individual containers so you can grab and go. Serve at room temperature for the best texture—cold makes the dressing cling. Leftovers? Toss with a little extra vinaigrette to revive it.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this one—just slice the onions thin, toss the broccoli florets in ice water to keep them crisp, and let the bacon do the work. The green onions get a rough chop, but even my 10-year-old can handle that while I’m cooking.
- Crispy-Salty Magic: That thick-cut bacon? It’s the star—crunchy, smoky, and still perfectly chewy when mixed in. Honestly, the first time I made this, I almost skipped the dill, but now? I double it. That fresh, bright bite cuts through the richness like a knife.
- Picnic-Proof Perfection: Serve it in a mason jar for lunch, pack it in a thermos for work, or bring it to a potluck—it holds up like a champ. I’ve had this same bowl for three days, and the flavors only get better as the dill mellows into the mix.
- Budget-Friendly Powerhouse: Broccoli’s cheap, bacon’s affordable, and onions last forever. I make this for $8 and feed four people. Leftovers? Even better cold the next day. Between us, this is the salad I actually look forward to eating.
Step-by-step instructions for crispy bacon broccoli salad
Here's how to make Ina Garten's legendary broccoli salad with perfect textures and bold flavors.
🔥 Step 1: Blanch the Broccoli Florets
Fill a large bowl with the 1 cup ice cubes and set it nearby. Bring a large pot of water to a rolling boil and add the 1.5 lb broccoli florets. Cook for exactly 1 minute—this brief blanching preserves vibrant color and crisp texture.
Immediately drain the broccoli and plunge it into the ice water bath. Let it chill for 5 minutes until completely cooled. This step prevents overcooking while keeping the florets bright green and crisp. Drain well before proceeding—you want them dry for maximum crispiness when tossed with the dressing.
🔥 Step 2: Cook the Thick-Cut Bacon to Crispy Perfection
Line a baking sheet with paper towels and place it near your stovetop. In a large skillet, cook the 8 oz thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally. The bacon is done when it's deep golden brown and crispy, with fat rendered out.
Use a slotted spoon to transfer the bacon to the prepared baking sheet. Let it drain for 2 minutes, then chop into ½-inch pieces. Save the bacon fat in the skillet—it's pure flavor gold for the dressing. Don't skip this crisping step; those crunchy bacon bits are what make this salad irresistible.
👨🍳 Step 3: Make the Sweet Tart Vinaigrette
In a medium bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper until completely smooth. This dressing is the soul of the salad—sweet, tangy, and perfectly balanced.
Now carefully whisk in ¼ cup of the reserved bacon fat from the skillet. The fat should emulsify into the dressing, creating a rich, velvety texture. Taste and adjust seasoning if needed—I like to add a pinch more salt or a splash of vinegar for brightness. The dressing should coat the back of a spoon but still be pourable.
🥘 Step 4: Assemble the Salad with Perfect Textures
In a large serving bowl, gently combine the blanched broccoli florets, 1 whole red onion (thinly sliced), 0.25 cup chopped green onion, 0.25 cup chopped fresh dill, and 0.25 cup chopped fresh parsley. The herbs add freshness that cuts through the richness of the bacon and dressing.
Add the crispy bacon pieces and pour the dressing over everything. Use two large spoons to gently toss until everything is evenly coated. Be careful not to overmix—the broccoli should stay crisp. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
⏰ Step 5: Serve Immediately for Maximum Crunch
Give the salad one final toss right before serving to restore any lost crispness. The contrast of crispy bacon, bright herbs, and tender blanched broccoli makes every bite exciting. Serve immediately while the bacon is still crisp and the broccoli maintains its perfect texture.
This salad keeps well in the refrigerator for up to 2 days, but the texture will soften over time. For the best experience, make it fresh and enjoy it within 4 hours of preparation. The flavors only get better as they sit, but the crispness is what makes it truly special.
Pro Tips For Making Broccoli Salad Recipe Ina Garten
- CRISP THE BACON LOW: The recipe calls for thick-cut bacon, but I’ve learned the hard way—high heat turns it chewy. Cook it slow over medium-low (about 15-18 minutes) until the edges are glassy and the fat renders just enough to crisp. Flip it once, then let it finish on its own—no poking. The result? Crispy enough to hold its shape but still tender enough to bite through.
- CUT ONIONS IN STRIPS: Red onion is the star here, but slicing it too thin makes it turn bitter and watery. Instead, slice it into ¼-inch strips lengthwise—thick enough to hold texture but thin enough to eat. Soak the strips in cold water for 5 minutes first to mellow the sharpness, then pat very dry before adding to the salad. Trust me, this step changes the whole dish.
- BLANCH BROCCOLI FIRST: Raw broccoli florets get soggy fast in salads, and this recipe’s dressing (assuming it’s creamy or tangy) will make them limp. Blanch the florets in boiling water for 30 seconds, then shock them in ice water. Drain well and let them dry on a towel for 10 minutes before mixing. The texture stays crisp, and the flavor stays bright—no more sad, wilted broccoli.
- TOSS WITH DILL LAST: Fresh dill loses its punch when mixed in early. Chop it fine (or leave it whole for a rustic look) and fold it in right before serving. If you’re prepping ahead, store the dill separately and add it just before eating—this keeps the aroma sharp and the leaves vibrant. Yes, it’s an extra step, but the difference is noticeable.
Wine and beer pairings for broccoli salad recipe ina garten
White Wine Elegance
Ina Garten’s broccoli salad pairs beautifully with crisp, dry whites that complement the salad’s sweet-tart dressing without overpowering the flavors. I always reach for a Chardonnay from California—something with minimal oak and bright acidity, like a La Crema Monterey Chardonnay.
The citrus notes in the wine echo the apple cider vinegar in the dressing, while its crisp finish cuts through the richness of the bacon.
For a lighter option, try a Sauvignon Blanc from New Zealand—think Kim Crawford—its zesty grapefruit and herbal notes mirror the fresh dill and parsley in the salad. 🍷
Bubbly Refreshment
If you’re serving this salad at a brunch or gathering, a Prosecco or Cava adds a festive touch. The effervescence cleanses the palate between bites, and the subtle sweetness of a La Marca Prosecco enhances the honey in the dressing.
For a budget-friendly option, Freixenet Cordon Negro Cava delivers the same crisp, refreshing quality. Serve chilled—around 45-50°F—to highlight the salad’s bright flavors. ✨
Beer Pairings
For beer lovers, a wheat beer or pilsner works wonders with this salad. I love a Blue Moon Belgian White—its coriander and orange peel notes play off the honey and apple cider vinegar beautifully.
If you prefer something lighter, a Heineken or Corona (with lime, of course) provides a crisp, clean contrast to the bacon’s smokiness. For a craft option, try a Saison like Allagash White—its peppery, spicy finish adds an unexpected kick that pairs surprisingly well with the sweet-tart dressing. 🍺
Red Wine for Heartier Meals
If you’re serving this salad alongside grilled meats or rich appetizers, a light Pinot Noir bridges the gap. Look for a Meiomi Pinot Noir—it’s approachable, with red fruit notes that won’t clash with the salad’s flavors.
Avoid heavy reds like Cabernet or Syrah, as their tannins can overpower the delicate herbs and dressing. For a bolder option, a Beaujolais like Château Thivin offers enough fruitiness to complement the bacon without dominating the dish. 🍷
Non-Alcoholic Options
Don’t overlook sparkling water or iced tea as refreshing alternatives. For a sparkling option, mix San Pellegrino with a splash of cranberry juice—the tartness mirrors the dressing’s acidity.
For tea, a green tea with lemon (like Lipton Green Tea) adds a light, herbal note that pairs well with the dill and parsley. Chill both thoroughly before serving to enhance the salad’s crisp texture. 💧
Nutrition facts
Frequently asked questions
Why does Ina Garten's broccoli salad need to be blanched instead of eaten raw?
Blanching the broccoli for just 1 minute softens it slightly while keeping that satisfying crunch that raw broccoli lacks. It also preserves the vibrant green color and makes the florets more tender for mixing with the creamy dressing. Plus, the brief cooking time removes any bitterness that might overpower the sweet-tart flavors.
Can I make this salad ahead of time?
The dressing can be made 2 days ahead—its flavors actually deepen over time. For the full salad, assemble it 4 hours before serving so the broccoli stays crisp. Store all components separately in the fridge: broccoli, bacon, herbs, and dressing. Toss everything together right before serving to maintain texture.
What's the secret to crispy bacon in this recipe?
Use thick-cut center-cut bacon and cook it low and slow over medium heat for 12-15 minutes until deep golden brown. The key is patience—rushing makes it chewy. After cooking, drain on paper towels for 2 minutes to remove excess fat before chopping. That extra crispness is what makes this salad irresistible!
Can I substitute the mayonnaise in the dressing?
For a lighter version, try Greek yogurt (use ½ cup plus 1 tbsp mayo to maintain creaminess). For a vegan option, substitute with vegan mayo and add 1 tsp lemon juice for brightness. Just remember, mayo's fat content helps emulsify the dressing—substitutes may need extra whisking.
How do I fix soggy broccoli in the salad?
If your broccoli loses its crunch, the dressing was likely added too early. Always toss the dressing right before serving. For extra insurance, pat the blanched broccoli completely dry after cooling. Another trick: Add 1/4 cup crushed potato chips (Ina's secret!) to absorb any excess moisture and add crunch.