This BBQ broccoli salad is a fun and flavorful twist on a classic. It's packed with smoky charbroiled broccoli, crispy bacon (or pancetta!), and a tangy BBQ dressing that's both sweet and savory. It's perfect for a summer barbecue, a potluck, or even a simple weeknight dinner. I developed this recipe after a particularly frustrating day at work – needed something yummy and quick, and it hit the spot. You'll love how easy it is to make, and even better, how delicious it tastes!

I first made this recipe for a friend's birthday, and it was an instant hit! Everyone raved about how unique and delicious it was. The key to a great BBQ broccoli salad is finding that perfect balance between sweet, smoky, and tangy. Don't be afraid to experiment with different types of BBQ sauce – or even try adding a little sriracha for an extra kick! The beauty of this recipe is its versatility, so feel free to customize it to your liking.

BBQ Broccoli Salad

Name: BBQ-Broccoli-Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 head Broccoli florets; 1/2 cup, crumbled Bacon (or pancetta); 1/2 cup, chopped Red onion; 1/4 cup, chopped Parsley or cilantro; 1/2 cup Barbecue sauce; 1/4 cup Apple cider vinegar; 2 tablespoons Olive oil; 1 tablespoon Dijon mustard; 1 teaspoon Honey; to taste Salt and pepper

This recipe for BBQ broccoli salad is easy to make, full of flavor, and incredibly versatile. Get ready for a smoky, tangy, and satisfying salad that'll impress your friends and family!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

📖 Instructions

First things first, let's get that broccoli prepped! Wash and cut a large head of broccoli into bite-sized florets. If you're feeling fancy, you could even blanch it for a minute or two to give it a slightly brighter green color, but it's totally optional. I'm usually too lazy for that extra step, to be honest!
Next, we're hitting the heat! You can grill the broccoli for a truly smoky flavor – about 5 minutes per side until it’s nicely charred. Alternatively, you can give it a quick sauté in a large skillet with a little olive oil until tender-crisp. I actually prefer the skillet method on a weeknight, less fuss! Once it's cooked, set it aside to cool completely.
Now for the dressing! In a large bowl, whisk together ½ cup of your favorite BBQ sauce, ¼ cup of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, and a teaspoon of honey. Give it a really good whisk to make sure everything is well combined. Taste and adjust the seasoning to your preference. A pinch of salt and pepper usually does the trick for me.
Time to assemble the salad! Add the cooled broccoli to the bowl with the dressing. Toss gently to coat everything evenly. If you're short on time, you can do a quick rough chop of some bacon or pancetta, adding both the crispy bits and some rendered fat for even more flavour – trust me, it elevates the whole dish.
Now, add the remaining ingredients: ½ cup of crumbled bacon (or pancetta, if that's your thing), 1/2 cup of chopped red onion, and ¼ cup of chopped fresh parsley (or cilantro, if you're feeling adventurous!). Again, toss gently to combine. If you like a bit of crunch, consider adding some toasted sunflower seeds or slivered almonds here. A little bit goes a long way.
Finally, taste and adjust the seasoning. You might want a little more vinegar, a touch of salt, or even a squeeze of lemon. It's all about getting that balance just right. Once you’re happy with the flavor, serve it up immediately and enjoy! It's also great as a side to grilled chicken or steak, if I do say so myself...

📝 Notes

For extra crunch, add toasted sunflower seeds or slivered almonds.
Feel free to add other vegetables, such as bell peppers or shredded carrots.
If you don’t have apple cider vinegar, white wine vinegar works well too, but it may make the salad a little less sweet