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Home » Recipes » Salads

Chimichurri Broccoli Salad

September 1, 2017 Updated April 13, 2022 by Lisa Goldfinger 5 Comments This post may contain affiliate links

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Chimichurri broccoli salad in a clear bowl with a small bowl of red pepper flakes next to it

A vibrant Argentinean dressing transforms fresh broccoli into a fabulous side dish. The bright fresh flavors of vinegar, garlic and herbs are front and center in this crave-worthy broccoli salad. And it takes only 20 minutes to prepare.

chimichurri broccoli salad in a green glass bowl, next to a small bowl of crushed red pepper flakes.

It's not every vegetable dish that has me at the fridge grabbing tastes the way this broccoli salad does. The broccoli soaks up all the delicious garlicky vinegary flavors of the chimichurri dressing. Every bite is tender and full of flavor.

This quick easy side dish works wonderfully for entertaining because you can prep it all ahead. Just pull it out of the fridge and it's ready to go. I've been making a big bowl of it once a week, all summer long. It's great for a casual dinner, barbecue or picnic.

How to make Chimichurri Broccoli Salad:

Cut the broccoli into bite-sized florets and blanch them (cook in boiling water for a few minutes). Then plunge them into ice water to stop the cooking process.

Blanching transforms broccoli from light green and dry to bright green and crisp tender - the perfect texture for a soaking up all the delicious chimichurri dressing.

This chimichurri broccoli salad mixes fresh blanched broccoli with the vibrant flavors of Argentinean chimichurri sauce: olive oil, vinegar, garlic, parsley and oregano. It's a heavenly combination. It takes only 20 minutes to prepare and can be made ahead. This wonderful simple healthy recipe will earn a place in your regular rotation.

Once the broccoli is cool, drain it well.

If you want to prep ahead you can wrap the damp broccoli florets in a paper towel line plastic bag and store in the fridge for up to 24 hours. Then toss with dressing just before your meal.

blanched broccoli florets draining in a colander

While the broccoli cools and drains, whisk up the dressing - olive oil, red wine vinegar, garlic, parsley, oregano and crushed red pepper.chimichurri broccoli salad in a bowl Toss the broccoli and dressing together and you're ready to eat.

Or you can cover the broccoli salad and keep it in the fridge for up to three hours. It's delicious chilled or at room temperature.

It's still just as delicious the next day but the vinegar will fade the color a bit so the broccoli won't look quite as beautifully green and vibrant.

chimichurri broccoli salad in a bowl with a small bowl of crushed red pepper and some parsley leaves

If you're a fan of Argentinean chimichurri sauce you might want to give this delicious recipe a go: Grilled skirt steak with chimichurri sauce.

Here's the Chimichurri Broccoli Salad Recipe.  If you try this, I hope you'll come back to leave a star rating and a comment. I'd love to  know what you think!

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This chimichurri broccoli salad mixes fresh blanched broccoli with the vibrant flavors of Argentinean chimichurri sauce: olive oil, vinegar, garlic, parsley and oregano. It's a heavenly combination. It takes only 20 minutes to prepare and can be made ahead. This wonderful simple healthy recipe will earn a place in your regular rotation.

Chimichurri Broccoli Salad


★★★★★

4.6 from 5 reviews

  • Author: Lisa
  • Total Time: 19 mins
  • Yield: 8-10 1x
Print Recipe

Description

A vibrant Argentinean dressing transforms fresh broccoli into a fabulous side dish. And it takes only 20 minutes to prepare.


Ingredients

Scale
  • For The Broccoli:
  • 2 ½ pounds broccoli (three heads), cut into bite-sized florets (Save the thick stems for soup or another recipe)
  • 1 teaspoon kosher salt plus more, to taste
  • For The Chimichurri Dressing:
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ¼ cup chopped parsley leaves
  • 2 garlic cloves, finely minced (2 teaspoons minced garlic)
  • ½ teaspoon kosher salt
  • 2 teaspoons chopped fresh oregano leaves or ¾ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. Blanch the Broccoli: Fill a large bowl with ice water and set it aside. Bring a large pot of salted water (1 teaspoons of salt) to a boil. Add broccoli florets. Once the water returns to a boil (2 minutes or so), let the broccoli cook for another minute or two, until it's bright green and crisp-tender. Drain and immediately transfer broccoli to the ice water to stop the cooking process. Once it's cold, drain it well.
  2. Make The Chimichurri Dressing: Mix all the ingredients together and whisk or shake to combine. Pour dressing over broccoli and toss well. Season, to taste, with salt.
  3. Serve chimichurri broccoli chilled or at room temperature, as a side dish or salad. You can make it ahead and keep it, covered, in the fridge, for up to three hours.
  • Prep Time: 15 mins
  • Cook Time: 4 mins
  • Category: Salad, side dish
  • Method: Stovetop
  • Cuisine: Argentinean

Keywords: Broccoli salad, broccoli side dish

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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Filed Under: All Recipes, Entertaining, Lunch and Brunch, Quick and Easy, Salads, Side Dish, South America, vegan, Vegetarian Tagged With: broccoli, diary-free, gluten-free, paleo, Salad

Reader Interactions

Comments

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    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Lisa A

    April 13, 2022 at 6:41 am

    This was easy and delicious. I'm a big fan of broccoli. I'll be making this often!

    ★★★★★

    Reply
  2. Ryan J

    January 31, 2019 at 10:13 pm

    This recipe exceeded all expectations and was even better than imagined! I can hardly bring myself to make broccoli any other way.

    ★★★★★

    Reply
  3. Alex G

    January 28, 2019 at 10:47 am

    I've never really liked broccoli so while making this recipe it was weird to think it was going to taste good. But I trusted panningtheglobe enough that I knew it would. I wasn't disappointed in the slightest. A delicious way to eat healthy.

    ★★★★★

    Reply
  4. Zakky

    October 14, 2017 at 12:51 pm

    hemmm, i like broccoli, very delicious and most important is healthy 🙂

    ★★★★

    Reply
  5. kelly smith

    September 28, 2017 at 3:42 am

    here is a nice use of broccoli. It is a healthy salad.

    ★★★★

    Reply

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Chimichurri broccoli salad in a clear bowl with a small bowl of red pepper flakes next to it

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