Broccoli and Cauliflower Salad

Notes & Tips

While it isn't traditional to soak the onions in vinegar, it's something I like to do. You can skip this step if you want to, but I am telling you, it makes an amazing difference and really adds to the final product.

Usually, I start with whole heads of broccoli and cauliflower, but if you purchase already prepared pieces, I prefer to cut off the bottom cuts, as they tend to brown a bit in the bag. Then cut any overly large pieces down into smaller bite-sized pieces.

Ok, here is my real and most favorite shortcut! Instead of cooking bacon from raw for this recipe, when I am making it on a hot summer day, I buy the real bacon bits from Costco.

Then warm them in a saute pan on the stove until they get crispy, like freshly cooked bacon. After it gets all foamy in the pan and has darkened a bit, slip it out onto a paper towel-lined plate and let it cool to room temp.

This gets some of the excess fat out of the bacon bits and saves TONS of time. I usually freshen up about 2 cups of the bacon bits for this recipe.

I prefer making this salad a day before I am going to serve it. This helps all the flavors meld together. While it can be eaten just after tossing it together, I believe it gets better after some time in the fridge.

Substitutions

While any color of onion would work for this salad, I prefer and pretty much insist on making it with red onion. They are just a little sweeter and I love them after they soak in a little vinegar.

I recently discovered Rosé vinegar and I am in LOVE with it. If you can't get your hands on it, use White Balsamic Vinegar, which is more readily found in grocery stores.

There isn't much of a swap for the broccoli and cauliflower, however, if you wanted to use any of the colored cauliflowers that are often found in specialty grocery stores, they would offer a beautiful pop of color to this salad.

While I like to use my homemade ranch for this, which has only 3 ingredients and tastes better than anything that comes premade, you can absolutely skip this step if you are in a hurry or want to simplify this. But use Hidden Valley, it is just the way it should be.

If you recognize this salad, you may think it is missing yellow cheddar, which is what it is most often seen made with. But I like the deeper, richer flavor of the aged white cheddar. You can use any good aged white you can find, but if you want to go the traditional route, feel free to use yellow cheddar, Tillamook is my favorite!

I know the black olives can stir up a bit of controversy, and I would say this is the only real negotiable ingredient. Leave it out if you or your family are not a fan, or serve them on the side.

If you want this salad to be kept vegetarian, leave the bacon out or swap it for vegan Bacon-less Bits.

More of my Favorite Summer Salads

Another salad that I love to make and serve with this one is my Ranch Potato Salad. It is bliss next to a perfectly grilled burger!

One that I whipped up on a whim, but is so fun and delicious is my Snap Pea Salad. Using all of the components of a grocery store veggie tray, I refer to it as my snack tray salad.

For something light and fresh on a hot day, or even for dessert, reach for this Summer Fruit Salad. You'll be amazed at what a little lemon juice and honey do to a bowl of beautifully ripe summer fruits.

When you want a perfect pasta salad that is light, and full of flavor, try my Pesto Pasta Salad for a little Italian flair.

My most favorite may be my Tomato Feta Salad, it takes only about 5 minutes to toss together, and it is a perfect balance of tangy and salty!