Salads
This cold broccoli salad with bacon and cheese delivers the perfect balance of textures and flavors—crisp broccoli florets, smoky bacon bits, and creamy cheese that melts just enough to coat every bite.
I developed this recipe after realizing how much my family loved the combination of fresh vegetables, savory bacon, and rich cheese in one dish, especially when we needed something hearty yet refreshing for summer gatherings.
The secret to this salad lies in the preparation: blistering the bacon until crispy, cutting the broccoli into even-sized florets for uniform cooking, and mixing everything while still warm so the dressing clings perfectly.
The dressing—a tangy blend of mayo, buttermilk, and a touch of Dijon—ties all the flavors together without overpowering the natural taste of the ingredients.
What you'll end up with is a salad that's vibrant, satisfying, and packed with layers of flavor. The broccoli stays crisp and bright, the bacon adds a satisfying crunch, and the cheese provides a creamy, melty contrast.
It's the kind of dish that's perfect for potlucks, picnics, or a simple weeknight dinner that feels special.
Serve it immediately or let it chill for a few hours—if anything, the flavors will meld even more beautifully. This salad is versatile enough to pair with grilled meats, sandwiches, or even as a standalone meal. Let's get started on creating this crowd-pleaser!
Ingredients for cold broccoli salad recipe with bacon and cheese
Six ingredients make this smoky, cheesy broccoli salad a crowd favorite every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 2 lb | Cut into even florets |
| Thick-Cut Bacon 🥓 | 1 lb | Smoked or unsmoked preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat |
| Buttermilk 🥛 | ½ cup | Plain, not low-fat |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy kick |
| Red Onion 🧅 | 1 whole | Thinly sliced, white part |
| Green Onions 🧅 | ¼ cup | Sliced, including green tops |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, for dressing |
| White Vinegar 🍶 | 1 tbsp | For brightness |
| Granulated Sugar 🍚 | 1 tsp | Balances flavors |
The bacon and cheese are non-negotiable here. Thick-cut bacon from Oscar Mayer or Costco gives the best crunch when cooked crispy. For cheese, Kraft sharp cheddar is my go-to—it melts just enough to coat the broccoli without turning mushy. Look for blocks over pre-shredded; it's worth the extra minute to grate yourself. The broccoli? Fresh is non-negotiable—wilted florets ruin everything. Buy it the day you plan to make the salad, and store it in the crisper drawer until ready to use.
No bacon? Crispy pancetta or smoked turkey bacon works in a pinch. Cheese hater? Swap for crumbled feta or goat cheese—still creamy, just different flavors. The dressing can be made ahead (it's even better the next day), but the bacon and cheese should be added fresh. Trader Joe's has pre-shredded cheddar that melts surprisingly well if you're in a hurry. For the onions, red over white—it adds a subtle sweetness that pairs perfectly. And if you're out of buttermilk, 1 tbsp lemon juice + 1 cup milk does the trick.
This salad tastes best when made a few hours ahead—just don't let it sit too long, or the broccoli gets soggy. Store leftovers in an airtight container with parchment paper between layers for 3-4 days. The dressing separates? Just whisk it back together before serving. I always double the batch—half for dinner, half to take to work. The bacon stays crispy for days if you keep it in a sealed container, and the cheese keeps perfectly in the fridge for 2 weeks.
Why You'll Love This Recipe
- I swear by this trick: buy pre-cut broccoli crowns—just rinse, dry, and toss. The bacon cooks in one pan while I’m still chopping cheese, and the buttermilk dressing comes together faster than I can say “salad’s ready.”
- No Chopping Nightmare: I swear by this trick: buy pre-cut broccoli crowns—just rinse, dry, and toss. The bacon cooks in one pan while I’m still chopping cheese, and the buttermilk dressing comes together faster than I can say “salad’s ready.”
- Crispy-Creamy Magic: That first bite? Crunchy bacon meets sharp cheddar’s bite, all wrapped in buttermilk’s tang—like a hug for your taste buds. The mayo keeps it rich but not heavy, and honestly? It’s the kind of salad that makes you lick the bowl.
- Picnic to Potluck: Pack it in a jar for lunch, bring it to BBQs (trust me, it’s the star), or serve it alongside burgers. It holds up for days in the fridge, and between us? My kids ask for it more than pizza—yes, even on a Tuesday night.
Step-by-step instructions for cold broccoli salad recipe with bacon and cheese
Here's the straightforward method to create a creamy, smoky broccoli salad that balances crisp florets with melty cheddar.
Cook the Bacon Until Crispy
Cut the 1 lb thick-cut bacon into ½-inch pieces and arrange them on a rimmed baking sheet lined with parchment paper. Bake at 400°F for 15-20 minutes, flipping halfway, until the edges are deep golden brown and the bacon releases easily from the pan. This high heat renders the fat while keeping the bacon crispy.
Remove the bacon from the oven and transfer it to a paper towel-lined plate to drain for 5 minutes. Reserve ¼ cup of the bacon fat in the baking sheet—this adds rich flavor to your dressing. If you need more fat, add 1 tablespoon olive oil to the reserved amount.
Blanch and Cool the Broccoli
Cut the 2 lb fresh broccoli crowns into even florets, discarding any tough stems. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the broccoli florets and blanch for 1 minute and 30 seconds—they should remain bright green and just slightly tender when you test one with a fork.
Immediately drain the broccoli and plunge it into a bowl of ice water for 5 minutes to stop the cooking process. Drain again and pat dry thoroughly with a clean kitchen towel. The broccoli should be completely dry before adding it to the salad—any moisture will make the dressing slide off instead of cling.
Make the Creamy Dressing
In a large bowl, whisk together the 1 cup mayonnaise, 0.5 cup buttermilk, 1 tbsp Dijon mustard, 1 tbsp white vinegar, 1 tsp granulated sugar, 1.5 tsp salt, and 1 tsp black pepper. Add the 3 minced garlic cloves and mix until fully combined. The dressing should be smooth and slightly thick—if it looks too thin, whisk in 1 teaspoon more mayonnaise.
Add the reserved bacon fat to the dressing and whisk until fully incorporated. Taste and adjust seasoning—you want a balance of creamy, tangy, and slightly sweet with a hint of garlic. The dressing should coat the back of a spoon but still be pourable.
Combine All Ingredients
Add the dry broccoli florets to the bowl with the dressing and toss gently to coat evenly. Sprinkle the 1.5 cups shredded sharp cheddar cheese and ½ lb crispy bacon (reserve the remaining bacon for garnish) over the broccoli. Toss again, making sure every floret is coated with cheese and dressing.
Fold in the 1 whole thinly sliced red onion and 0.25 cup sliced green onions, including the green tops. The onions should be evenly distributed throughout the salad. Taste one floret—it should be creamy, slightly tangy, and packed with smoky bacon flavor. If the salad tastes too mild, add ½ teaspoon more Dijon mustard or 1 teaspoon more salt.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 2 hours—this allows the flavors to meld and the dressing to fully coat the broccoli. The longer it chills, the better the texture becomes, with the broccoli absorbing the creamy dressing while staying crisp.
Before serving, give the salad a final toss to redistribute any settled dressing. Garnish with the remaining crispy bacon and an extra sprinkle of green onions. Serve immediately for the best texture, or store in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors deepen!
Pro Tips For Making Cold Broccoli Salad Recipe With Bacon And Cheese
- CUT BROCCOLI SMALLER THAN YOU THINK: I used to leave the florets big—too big—and they’d get mushy in the dressing. For this salad, break each crown into ½-inch pieces. They’ll soak up the mayo and buttermilk better, and the texture stays crisp even after sitting overnight. (Yes, it’s tedious, but trust me on this.)
- CRISP THE BACON RIGHT: Thick-cut bacon needs patience—don’t rush it. Cook low and slow (225°F in the oven) until the edges curl and the fat renders just enough to crisp. If you crank the heat, it’ll burn before it gets crispy, and that’s a flavor disaster. Save the crispy bits for garnish—they’re the best part.
- DRAIN THE BACON WELL: After cooking, lay the bacon on a wire rack (not paper towels) to drain for 10 minutes. Paper towels trap grease, and soggy bacon in a cold salad is a crime. The rack lets the fat drip away while keeping the bacon’s shape—no one wants a greasy salad.
- GRATE THE CHEESE FRESH: Pre-shredded cheddar has anti-caking agents that turn to gloop in dressings. Grate sharp chedddar yourself—just before mixing—and toss it with a pinch of salt to melt slightly. It’ll cling better to the broccoli and bacon, and the flavor stays bright, not waxy. (I know, it’s extra work, but the difference is noticeable.)
Essential equipment for this dish
Bacon Baking Sheet
You don't need fancy equipment for this salad, but a rimmed baking sheet is essential for crispy bacon. I use a half-sheet pan (18x13 inches) from Wilton—it fits perfectly in my home oven and gives even heat distribution.
The rim keeps the bacon from sliding around, and the parchment paper makes cleanup a breeze. If you don't have one, a large cookie sheet works in a pinch, but watch the bacon closely to prevent burning. 🔥
Broccoli Prep Tools
A sharp chef's knife and cutting board are must-haves for even broccoli florets. I recommend a 8-inch German steel knife from Mercer Culinary—it glides through stems like butter. For speed, use a mandoline with a vegetable slicer attachment set to ¼-inch thickness for consistent florets.
If you're blanching, a large stockpot (8-quart minimum) with a fine-mesh strainer is key for quick cooling. Don't skip the ice bath—it stops cooking instantly and keeps florets vibrant.
Dressing Mixing Bowl
Use a large mixing bowl (at least 8-quart capacity) to combine all ingredients without spills. I prefer stainless steel because it doesn't absorb flavors, but a glass bowl works too. For whisking the dressing, a balloon whisk from OXO is my go-to—it handles mayo and buttermilk without splattering.
If you're making this ahead, a lidded container (like a glass Pyrex dish) keeps everything fresh in the fridge. Pro tip: Line your bowl with plastic wrap before adding dressing to prevent sticking when tossing the broccoli later.
Cheese Storage Tips
For shredded cheese, a fine-mesh sieve prevents clumping when tossing into the salad. I keep block cheddar wrapped in parchment paper in the fridge for up to 2 weeks—it stays fresher than pre-shredded. If you're grating yourself, a box grater with medium holes gives the best texture.
Store any leftover cheese in an airtight container with a paper towel to absorb moisture. For extra crispy bacon, keep it in a resealable plastic bag—it stays crunchy for days this way. 🧀
Optional Upgrades
Want to take this salad to the next level? A mandoline with a broccoli slicer ($30 on Amazon) makes florets in seconds. For the dressing, a mini food processor (like the Cuisinart Mini-Chopper) emulsifies mayo and buttermilk perfectly if you dislike whisking.
If you love presentation, a salad spinner ensures broccoli is bone-dry before mixing. I also keep small ramekins on hand to portion individual servings—great for potlucks. These tools aren't essential, but they make prep faster and more consistent.
Nutrition facts
Frequently asked questions
Why does the broccoli need to be blanched instead of eaten raw?
Blanching the broccoli for 1 minute and 30 seconds softens it just enough to absorb the creamy dressing while keeping it vibrant and crisp. Raw broccoli stays too firm and can make the salad feel unbalanced. The ice water bath after blanching stops the cooking process instantly, preserving that bright green color and perfect texture.
Can I make this salad ahead of time?
This salad actually tastes better when made 2-3 hours ahead—the flavors meld beautifully in the fridge. Store it in an airtight container with parchment paper between layers to keep the broccoli crisp. The dressing may separate slightly, but just whisk it back together before serving. For best texture, serve within 3 days.
What if I don't have thick-cut bacon?
Use regular-cut bacon instead, but cook it at 375°F instead of 400°F to prevent burning. For extra crispiness, broil for 2-3 minutes at the end. If you're avoiding pork, turkey bacon or pancetta work well too—they just need slightly less cooking time.
How can I make this salad lower in fat?
Swap the mayo for Greek yogurt (use ¾ cup instead of 1 cup) and reduce the cheese to 1 cup. Lighten the bacon by using lean turkey bacon or half the amount (about ½ lb). The buttermilk can stay the same—it adds creaminess without fat. For extra crunch, add toasted nuts like pecans or walnuts.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's designed to be served cold for the perfect texture. If you have leftovers, give them a final toss with a splash of lemon juice or apple cider vinegar to revive the flavors. For a warm twist, serve alongside grilled chicken or warm dinner rolls to balance the cool salad.