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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

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


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


  • For The Broccoli:
  • 2 1/2 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:
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 cup chopped parsley leaves
  • 2 garlic cloves, finely minced (2 teaspoons minced garlic)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes


  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