Name: Lemony Broccoli Salad with Greek Yogurt Dressing (No Mayo)
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 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; 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 taste

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.

Side angle 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 nestled into the broccoli salad. — This broccoli salad uses Greek yogurt instead of mayonnaise for a feel-good, totally crowd-pleasing side dish.

This version of broccoli salad 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 an assembled fajita bowl on a light pink plate alongside a striped cloth on a light grey surface: avocado crema, fajitas, lettuce, corn, pico de gallo, rice and black beans, topped with cilantro.

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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 Flavorful 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.

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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, crowd-pleasing side for any warm weather weeknight dinner, like simple grilled chicken, easy sheet pan honey mustard 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 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! ♡