Italian Broccoli Salad – The New York Times
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Italian Broccoli Salad
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures.
Hi, I’m Ali Slagle. Today I’m making the Italian broccoli salad. This salad is basically an Italian sub in salad form. Rinse one sliced shallot under cold water and transfer to a large bowl. Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalk so its light green insides emerge. Thinly slice the stalks crosswise, then thinly slice the heads into bite-sized pieces. Transfer to the large bowl as you go. Season the broccoli generously with salt and pepper, then add chopped roasted salted almonds, pickled peppers, torn olives, olive oil, red wine vinegar and torn provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil and vinegar. Let the salad sit for 10 minutes before serving. It is really sturdy and just gets better with time. You can have it around for many days. Good bite. Broccoli stem, olive, almond. Crunchy, a little puckery, salty. Does it.
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures.
January 14, 2026
