Light & Lemony Broccoli Salad with Greek Yogurt Dressing

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This Light & Lemony Broccoli Salad with Greek Yogurt Dressing is a favorite Larson family recipe & it's an absolute go-to during the summer months! Broccoli is tossed with bell pepper, chickpeas, & crumbled feta in a tangy lemon Greek yogurt dressing. Made with 7 simple ingredients & prepped in 15 minutes or less (no-cook!), this broccoli salad recipe is a quick & easy side dish for any weeknight dinner, backyard BBQ, potluck, or picnic this summer!
An overhead shot of broccoli salad in a large white serving bowl atop a gray and white striped linen napkin on a light gray surface. 2 rustic serving spoons are in the serving bowl.

My brother-in-law, Ben, makes the best broccoli salad. And that means a lot coming from me.

While I love my family’s creamy homemade macaroni salad, I’ve never really been a huge fan of the mayo-laden broccoli salads or coleslaws of my childhood (growing up in the Midwest, there were a lot of them!).

But everything changed as soon as I tried this particular broccoli salad at my in-laws’ house a few years back. It’s unlike any classic broccoli salad I’ve ever had, and now I keep my eyes peeled for it whenever we have dinner or a potluck with Chris’ family.

This light broccoli salad uses Greek yogurt instead of mayonnaise for a feel-good, totally crowd-pleasing side dish.

This lightened-up broccoli salad recipe is fresh with some Greek-inspired flair! We swap out the nuts, grapes, raisins or cranberries for colorful bell peppers, satisfying chickpeas, and tangy crumbled feta. What takes it over the top, though, is the Greek yogurt dressing. It’s tangy, lemony, and bright, and it makes a deliciously creamy broccoli salad with no mayo involved!

It’s truly the easiest summer side dish, made with just 7 ingredients and ready in 15 minutes or less. Plus, it’s versatile enough to be a true summertime staple – pair it with weeknight dinners from the grill or share it at BBQs, picnics, and potlucks for a fun take on the classic dish.

Summer food is simply the best food.

An overhead shot of ingredients arranged on a light gray surface – broccoli, Greek yogurt, garlic, feta, chickpeas, lemon wedges and diced red bell pepper.
This simple broccoli salad is ready with just 7 ingredients and 15 minutes – perfect as a last-minute party food!

A Lighter Broccoli Salad Dressing, Made With Greek Yogurt!

One of the things I love most about this broccoli salad recipe is its Greek yogurt dressing. Unlike the mayo-laden potluck broccoli salads of my childhood, this broccoli salad recipe is made with a simple Greek yogurt dressing. It’s light, flavorful, and super quick to throw together.

An overhead shot of Greek yogurt dressing being poured over broccoli florets, chickpeas, diced bell pepper and feta in a large glass mixing bowl atop a light gray surface.
Pour a lemony Greek yogurt dressing over broccoli, chickpeas, feta, and red pepper for Greek-inspired flavor in just a few minutes.

To make Simply whisk together plain Greek yogurt, the zest and juice of 2 lemons, and some finely chopped garlic. Season with salt and ground black pepper, and it’s ready to go!

Meal prep tip ⇢ This Greek yogurt dressing is the kind of thing that gets better as it sits; the flavors meld together beautifully over time. If you’d like to get a head start on your broccoli salad, you can prep this broccoli salad dressing up to 1 week in advance. Store it in an airtight container in the refrigerator. When you’d like to serve, all you have to do is pour it over the broccoli. See the Recipe Notes, below, for more meal prep tips.

How to Make Broccoli Salad (It’s Seriously Easy!)

Once the veggies are chopped and the Greek yogurt broccoli salad dressing is mixed, all that’s left is tossing it all together.

Dressed broccoli salad shown in a large glass mixing bowl atop a light gray surface.
Prepare the salad veggies and the dressing separately up to 5 days in advance to make dinnertime a total breeze.

To make Add the broccoli, red pepper, chickpeas, and feta to a large mixing bowl. Pour the Greek yogurt dressing over top. Toss to combine. Seriously simple!

Quick tips:

  • Chopping broccoli for a salad Easy! Chop it into small bite-sized florets. Broccoli stems are totally edible too, so don’t throw them out! Dice into small, bite-sized pieces and toss them into your broccoli salad for great texture (and less waste!). Feel free to use cauliflower instead of broccoli for more mild flavor.
  • Don’t like raw broccoli? If you don’t love the texture of raw broccoli (or if it’s hard on your stomach), you can cook it a little bit before mixing it into the salad. My preferred method is blanching. To blanch broccoli Add the broccoli to a large pot of boiling salted water. Similar to how you boil pasta, cook the broccoli for 1-2 minutes, just until tender-crisp. Drain and rinse immediately with cold water to stop the cooking. Pat as dry as possible before adding to your salad.

Serving Suggestions

This broccoli salad is a great side dish year-round, but it’s seriously a summertime staple at our house! It’s the perfect quick, healthy side dish for any warm weather weeknight dinner, like simple grilled chicken, the best turkey burgers, or even grilled sausage! You can serve it cold or at room temperature, so it also doubles as a fabulous dish to share at a backyard BBQ or summer potluck.

Storage Leftover broccoli salad will last about 5 days. Store in an airtight container in the refrigerator.

Meal Prep ⇢ While it’s a quick and easy side dish already, you can definitely do a little prep in advance to help cut down on the active prep time. Chop the veggies and/or make the Greek yogurt dressing up to 5 days in advance, storing in separate airtight containers in the refrigerator. At dinnertime, all you have to do is toss it all together – easy! Check the Recipe Notes for more guidance.

An overhead shot of broccoli salad in a large white serving bowl atop a gray and white striped linen napkin on a light gray surface. 2 rustic serving spoons are in the serving bowl.
This broccoli salad is crunchy, flavorful, and so easy to make. It’s sure to be in your rotation all summer long!

I can’t wait for you to try this Healthy Broccoli Salad recipe! It’s a total family favorite at our house, and I know you’ll love it too.

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡

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An overhead shot of broccoli salad in a large white serving bowl atop a gray and white striped linen napkin on a light gray surface. 2 rustic serving spoons are in the serving bowl.

Lemony Broccoli Salad with Greek Yogurt Dressing (No Mayo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 6-8 1x
  • Category: Side Dish Recipes, Entree Salads & Bowls
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Light and Lemony Broccoli Salad with Greek Yogurt Dressing is an absolute go-to! Broccoli is tossed with bell pepper, chickpeas, and crumbled feta in a tangy lemon Greek yogurt dressing. A quick and easy side dish for any weeknight dinner, backyard BBQ, potluck, or picnic this summer!


Ingredients

Scale
  • 1 medium small broccoli, cut into bite-sized florets (approx. 3 cups)
  • 1 medium red bell pepper, deseeded and diced
  • 1 14-ounce can chickpeas, drained and rinsed
  • 4 ounces feta cheese, crumbled
  • kosher salt and ground black pepper, to season

for the Greek yogurt dressing:

  • 6 ounces plain Greek yogurt (approx. ¾ cup)
  • 1 juicy lemon, zested and juiced (approx. 3 tablespoons)
  • 3 cloves garlic, finely chopped or grated
  • ¼ cup finely chopped fresh dill or 2 tablespoons dried dill
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt and ground black pepper to tasteHealthy broccoli salad ingredients arranged on a light gray surface – broccoli, Greek yogurt, garlic, feta, chickpeas, lemon wedges & diced red bell pepper.

Instructions

  1. Prep the Greek yogurt dressing: Combine all listed dressing ingredients in a small bowl or jar. Whisk or shake to combine. Taste and adjust seasoning as desired. Set aside, or store in an airtight container in the refrigerator for up to 1 week. Greek yogurt broccoli salad dressing in a gray speckled ceramic bowl, sitting atop a light gray surface.
  2. Assemble the broccoli salad: To a large bowl, add the broccoli florets, red bell pepper, chickpeas, and feta. Pour the Greek yogurt dressing over top. Taste and adjust seasoning as desired. Enjoy!Dressed healthy broccoli salad shown in a large glass mixing bowl atop a light gray surface.

Notes

Jess’ Tips and Tricks:

  • 10-Minute Meal Prep: Most of the active prep time involved in making this broccoli salad recipe comes from prepping the vegetables and Greek yogurt dressing. Either or both can be done in advance to help reduce the amount of hands-on prep needed at dinnertime. Here’s what you’ll do:
    • Prep the Greek yogurt dressing according to Step 1 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active prep)
    • Prep the veggies: Chop 1 small head broccoli into bite-sized florets and dice 1 medium red bell pepper. Store in separate airtight containers in the refrigerator for up to 5 days. (5 minutes active prep)

Make-ahead and Storage:

  • This hearty broccoli salad stores wonderfully – the flavors in the dressing get even bolder as it rests! Feel free to prep the salad in advance for a summer gathering or hang on to leftovers for easy meal prep. Store the assembled salad in an airtight container in the refrigerator for up to 5 days. Enjoy cold.

Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.

Healthy broccoli salad in a large white serving bowl atop a gray & white striped linen napkin on a light gray surface. 2 rustic serving spoons are in the serving bowl.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 7.3.24
    Joy said:

    Hi! I’m planning on making this for the fourth of July. I’d like to make this tonight for tomorrow’s cookout. Should I prep the veggies and yogurt dressing separately, or should I put the entire recipe together? Thanks for your help!

    • 7.3.24
      Emma @ Plays Well With Butter said:

      Hi Joy, we’d recommend prepping the veggies and the dressing separately, and then combining them right before your cookout tomorrow! Can’t wait to hear what you think! 🙂

  2. 1.4.24
    Stephanie R. Moore said:

    I made this salad it was delish. I roasted my broccoli and chickpeas and I bought the wrong yogurt but it was still good. Going to make it again!!






    • 1.4.24
      Emma @ Plays Well With Butter said:

      Glad to hear the salad turned out great for you despite the yogurt switch!! Thanks so much for the kind review, Stephanie! 🙂

  3. 6.11.23
    Brenna said:

    This had no flavor. I added a heap of trader joes Dill pickle seasoning.






    • 6.12.23
      Emma @ Plays Well With Butter said:

      Hi Brenna, we’re sorry to hear you didn’t care for the taste of this salad! The recipe is intended to be a lightened up version of more flavor-heavy broccoli salads that some are used to. It really focuses on the bright, light, & tangy flavor of the lemon & the Greek Yogurt, without the heaviness of traditional broccoli salad. That being said, it’s a really flexible recipe that can certainly be adjusted according to your taste. Glad to hear you were able to add some additional seasoning that worked for you! Hopefully you’ll be able to find another recipe that’s a better fit for you next time 🙂

  4. 8.10.21
    Tessa said:

    Loved this! I followed some of the tips mentioned and prepped the veggies and dressing ahead of time and only had to combine them day of. So easy and delicious!






    • 12.27.21
      Erin @ Plays Well With Butter said:

      Hi Tessa! So glad the make-ahead tips were helpful – it definitely cuts down prep time!

  5. 5.26.21
    Katie said:

    This salad was great! I did add a teeny touch of honey to the dressing because my husband can sniff out greek yogurt from a mile away, but I love that this is such a bright and fresh alternative to the super sweet mayo-laden versions that the rest of the Midwest seems to love. Thanks for sharing!






    • 5.28.21
      Erin @ Plays Well With Butter said:

      Hi Katie! We are SO glad to hear that you enjoyed this lightened up version of broccoli salad, thank you for sharing!

  6. 5.16.21
    Katy said:

    I thought this was excellent! Flavor is great! Easy to make as well.






    • 5.18.21

      Awesome, I’m so glad you enjoyed, Katy! Thanks for leaving a comment!

  7. 5.13.21
    Jen Squires said:

    I just couldn’t get this recipe to work for me. I used 5% fage. It just didn’t have any pizzazz. I think red onions could help immensely, or possibly tahini. I did at the last minute make some bacon and even that didn’t really help. I tried a little olive oil, crushed peppers, and a spoonful with both balsamic, and red wine vinegar. Truly I tried, just not for me. But I will try another recipe and see if I don’t have more success.
    Warmly






    • 5.14.21
      Erin @ Plays Well With Butter said:

      Hi Jen, so sorry to hear that this recipe wasn’t what you’d expected! The recipe is meant to be a lightened up version of a more flavor-heavy broccoli salads that some are used to. Instead, it really focuses on the bright, light, & tangy flavor of the lemon & the Greek Yogurt. That being said, it’s also a really flexible recipe that can certainly be added to with whatever you have on hand. Hope you are able to find a different recipe for what you were looking for!