Greek Yogurt Broccoli Salad {Light, Fresh & Perfect for Summer!}

This is one of those salads that disappears faster than you expect. The creamy Greek yogurt dressing, crunchy broccoli, sweet raisins, salty turkey bacon, and nutty sunflower seeds come together in the best sweet-meets-savory bite. Every time I bring this to a barbecue or potluck, someone asks for the recipe before the meal is even over.

I love that it tastes indulgent but is actually packed with fresh, nutritious ingredients. You can make it ahead for lunches, bring it to a picnic, or set out for a big family meal. I’ve made it more times than I can count, and I still never get tired of it!

It also holds up beautifully in the fridge, so it’s perfect for meal prep. My kids love the sweetness from the raisins, and I love that everyone gets a big serving of veggies without any fuss. It’s fresh, colorful, crunchy, and honestly one of my favorite summer salads to serve all season long.

Here are a few quick notes to help your broccoli salad turn out crunchy, creamy, and perfectly seasoned every time.

• Switch up the veggies: If you aren’t a broccoli fan, you could swap this out for cauliflower, kale, or shredded Brussels sprouts.
• Chop the broccoli small: Cut the florets into bite-sized pieces so the salad is easy to eat and everything gets coated in dressing.
• Soften the onion if needed: Soak red onion in ice water for 15 to 20 minutes if you want a milder flavor.
• Cook the bacon until crispy: Turkey bacon tastes best when cooked until crisp and fully cooled before adding it to the salad.
• Adjust the broccoli texture: Use raw broccoli for crunch, or blanch it for 1 to 2 minutes for a tender-crisp texture.

Follow these simple steps to bring everything together.

1. Prep the Broccoli and Vegetables

Chop the broccoli into small florets and dice the red onion.

2. Make the Creamy Yogurt Dressing

Whisk together the yogurt, vinegar, honey, celery seed, salt, and pepper. Adjust sweetness or acidity as needed.

Pro tip: Add a small spoonful of Dijon mustard if you want a little extra zip.

3. Toss and Chill

Combine the broccoli, onion, and raisins with the dressing, then refrigerate for 15 to 30 minutes to let the flavors meld.

Pro tip: Chilling also softens the broccoli slightly for better texture.

4. Add the Final Mix-Ins

Stir in the crispy bacon and sunflower seeds right before serving so they stay crunchy.

Here are the best ways to customize this salad and keep it delicious.

• Swap the seeds or nuts: Try pumpkin seeds, almonds, pecans, cashews, walnuts, or pine nuts for extra crunch.
• Change the fruit: Use grapes, dried cranberries, chopped apples, pomegranate seeds, dried apricots, or cherries.
• Add cheese: Sharp cheddar, feta, goat cheese, blue cheese, or Parmesan all add great flavor.
• Customize the dressing: Use half mayo and half plain Greek yogurt, plain yogurt, sour cream, or blended cottage cheese for a creamier dressing.
• Make it vegan: Use dairy-free yogurt and vegetarian bacon or simply omit the bacon.
• Boost the veggies: Add shredded carrots, chopped celery, cauliflower, kale, spinach, or green onions.
• Add flavors and herbs: You could also add Dijon mustard, paprika, herbs, garlic powder, onion powder, or any other seasoning you like.
• Lighten it even more: Use fresh grapes instead of dried fruit, reduce the sweetener, choose turkey bacon or center-cut bacon, and use less dressing. The broccoli doesn’t need to be heavily coated. You can also use pure maple syrup or Stevia/monkfruit for a sugar-free version.
• Vinegar swap: White vinegar, rice vinegar, or lemon juice can also work instead of apple cider vinegar.

Here are some tasty dishes that pair wonderfully with this broccoli salad.

Here’s how to keep your broccoli salad fresh.

• Store: Keep the salad and dressing separated for the best texture.
• Leftovers: Once mixed, leftovers keep for 2 to 3 days and are great for meal prep lunches.