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Broccoli and Bacon Salad

A delicious recipe for Broccoli and Bacon Salad - great for barbeque season!

With the warmer weather finally here in New England, the invitations to some neighborhood barbeques are already starting to arrive!  Can you believe that Memorial Day is only a few weeks away!?   So we’re starting to dig out some of our favorite recipes that are great to bring along to parties and picnics, and this Broccoli and Bacon Salad is definitely on that list!

This broccoli and bacon salad is a recipe that my sister-in-law Pam originally shared with me.  I remember the first time I had this – it was love at first bite!  It’s a combination of fresh broccoli, crispy bacon, and shredded cheddar cheese in a sweet and creamy dressing made with sour cream, mayonnaise, and sugar.  And a little bit of red onion and vinegar add some ‘zing’ to the dressing that is perfect with the flavors in this broccoli and bacon salad!

A delicious recipe for Broccoli and Bacon Salad - great for barbeque season!

Forget any of the other dishes at the barbeque – just give me a big bowl of this broccoli and bacon salad and I’d be very happy! (I think you will be too!)

Broccoli and Bacon Salad
Serves: 6-8 servings
Prep time:
Cook time:
Total time:
  • 1 large or 2 small heads of broccoli
  • 1 tablespoon salt
  • 12 slices bacon (about half a package)
  • ½ cup red onion chopped or sliced thin (your choice)
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup sour cream or crème fraiche (your choice)
  • ½ cup mayonnaise (we recommend Hellman’s or homemade mayonnaise)
  • 2 tablespoons white wine vinegar
  • ¼ cup sugar
  1. Cut off the thickest part of the stem of broccoli and discard. Cut the remaining head into small florets. Heat a medium pot with water and a tablespoon of salt and bring to a boil.
  2. Fill a medium to large bowl with ice water. Once the pot of water is boiling, drop the broccoli florets into the boiling water and count 30 seconds. Immediately drain off the water and plunge the broccoli into the ice bath.
  3. Drain the broccoli and lay out on a large sheet of paper towels. Start rolling the paper towels and broccoli around and around like a jelly roll then squeeze out the water. Repeat a second time until the broccoli is completely dry and drained of all water. Place the broccoli in a large bowl and refrigerate until after the bacon is cooked.
  4. Cook the bacon until crispy and then crumble. Discard bacon fat (or save for other recipes if you wish).
  5. Remove the broccoli from the refrigerator and add cooked, crumbled bacon, red onion and cheddar cheese.
  6. In a small bowl mix the sour cream, mayonnaise, vinegar and sugar.
  7. Add the mayonnaise mixture to the broccoli mixture, combine and serve.


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    Leave a Comment


  1. This is a new combination for me and I love it!! Must have tasted wonderful!

  2. Martha, I just adore the family style recipes you share! This broccoli salad looks so fantastic! I agree…I could chow down on just this at any barbeque!

  3. Yummy! What a great way to eat your broccoli! It looks so divine that even my boyfriend will be tempted to eat his greens this way 🙂

  4. Just made your recipe today and wanted to tell you I think there is a typo in there – it says 1 tablespoon of salt – I think it should have been 1 teaspoon – this is way way too salty – tried adding more sugar and mayo to compensate but still too salty. So just FYI may want to adjust.

    • Thanks for the feedback Kelly! I’m surprised that the saltiness from the water used to blanch the broccoli remained so strong for you in the salad. Thanks for writing to us and I’m sorry it wasn’t to your liking.

  5. Thanks Martha for the reply – my husband and I just don’t eat a lot of salt so maybe that’s it – to everyone else maybe it would be totally fine. I will make the recipe again just not add that much salt to ours. I did like the sharp cheddar cheese though.

  6. 1Tbs salt way to much. Ruined salad. I knew it did not sound right. Still trying to fix it