If you’re looking for a fresh and vibrant side dish, try to Broccoli Rabe Salad with Mozzarella! It’s light yet hearty, packed with flavor, and gets better as it sits! It can be enjoyed as part of a larger meal (try it with roast chicken or salmon) or as a light stand alone vegetarian dish.
Why I Love This Recipe
The broccoli rabe brings a slightly bitter, earthy note that’s softened by blanching, while the mozzarella adds a rich, creamy element. The roasted red peppers lend a touch of sweetness, and the toasted pine nuts provide a much-needed crunch.
The citrusy dressing made with lemon and balsamic vinegar ties everything together, creating a seriously delicious (and well balanced!) dish that I find myself craving often.
Looking for more quick and easy side dish recipes? Consider trying my oven-baked broccolini with breadcrumbs, feta and dill smashed potatoes, or this French green bean almondine next!
Ingredients
This easy side salad is made with just 5 ingredients and a homemade dressing. Here’s what you’ll need:
- 2 bundles of broccoli rabe. Be sure to trim off the tough ends!
- Fresh mozzarella cheese. For this recipe, you don’t want shredded. Splurge and go for fresh mozz!
- Jarred roasted red peppers, for sweetness.
- Toasted pine nuts (substitution suggestions below)
- A fresh lemon: both the lemon zest and juice
The salad dressing is made with extra virgin olive oil, aged balsamic vinegar, Dijon mustard, kosher salt, black pepper, and a finely chopped shallot. It packs a lot of flavor and coats every single bite of the salad, so use high-quality ingredients to give it the best taste!
Ingredient Substitutions
- Mozzarella: Swap with burrata, feta, or ricotta salata for different textures and flavors.
- Broccoli Rabe: If you’re not a fan of broccoli rabe’s slight bitterness, you can substitute it with broccolini, spinach, or kale. But trust me when I say that the key to removing its bitter flavor is blanching followed by an ice bath! It’s easy!
- Pine Nuts: For a more budget-friendly option, substitute with toasted almonds, walnuts, or sunflower seeds.
Directions
Full recipe instructions and quantities can be found in the recipe card below.
- Blanch the broccoli rabe. Bring a large pot of salted water to a boil. Add trimmed broccoli rabe and cook for exactly 3 minutes. Immediately transfer to an ice bath to cool for 5 minutes, then drain and squeeze out excess water.
- Prepare the dressing. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and chopped shallot in a small bowl.
- Assemble the salad. Roughly chop the broccoli rabe into bite-size pieces, then place in a bowl. Tear the mozzarella into bite-size pieces and add to the bowl along with roasted red peppers and toasted pine nuts.
- Dress the salad. Squeeze lemon juice over the salad, pour in the dressing, and toss to coat. Transfer to a serving bowl and sprinkle with flaky sea salt. Serve warm or at room temperature.
Ari’s Best Tips!
- My #1 tip! Blanching broccoli rabe: This step is essential for softening its natural bitterness. Make sure to cool it in the ice bath to retain its bright green color and stop the cooking process.
- Tear the mozzarella by hand: Tearing rather than cutting the mozzarella creates more surface area, allowing the dressing to cling to the cheese. Completely optional, but recommended.
- Toast the pine nuts: Toasting nuts enhances their flavor and adds a nice crunch to the salad.
- Season as you go: Taste after dressing the salad and adjust the salt and lemon juice to your liking.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the broccoli rabe and the dressing in advance. Store the broccoli rabe and dressing separately in the fridge, and combine a few hours before serving for maximum freshness.
- Store: Store leftover salad in an airtight container in the refrigerator for 3-4 days. The salad may lose a bit of its crunch, but the flavors will still be delicious.
- Reheat: This salad is best enjoyed fresh or at room temperature, but if you prefer it warm, gently reheat it in a skillet over medium heat until just warmed through.
This salad is not recommended for freezing, as both the mozzarella and the broccoli rabe will lose their texture after thawing.
Serving Suggestions
This salad pairs wonderfully with grilled proteins like chicken, steak, or salmon. You can also serve it alongside pasta dishes or grain bowls to add a fresh, zesty component to your meal.
As a side, it’s perfect for a backyard barbecue or a light dinner. For a vegetarian option, enjoy it with crusty bread or on its own for a simple yet satisfying meal.
I’m willing to bet you’ve never had broccoli rabe quite like this before!
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Make-Ahead Broccoli Rabe Salad with Mozzarella
Ingredients
For the salad
- 2 large bundles broccoli rabe, ends trimmed
- 2 Tbsp kosher salt
- 8 oz mozzarella cheese, fresh, not shredded
- 6 oz roasted red peppers, cut into 1-inch strips
- ¼ cup pine nuts toasted
- ½ mediium lemon, zested, plus 1 Tbsp fresh lemon juice
For the salad dressing
- 3 Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ medium shallot, peeled and finely chopped
Instructions
- Blanch the broccoli rabe. Bring a large pot of water to a rapid boil, then season with 2 Tbsp kosher salt. Add the trimmed broccoli rabe, then cook for 3 minutes. While it’s cooking, prepare an ice bath. Place cold water and ice in a large bowl. When the timer goes off, use tongs and immediately transfer the broccoli rabe to the ice bath to shock it and stop the cooking. Cool for 5 minutes.
- Make the dressing. In a small bowl, combine 3 Tbsp extra virgin olive oil, 1 Tbsp aged balsamic vinegar, 1 tsp Dijon, ½ tsp kosher salt, and ¼ tsp black pepper. Whisk well. Stir in ½ chopped shallot.
- Assemble the salad. Drain the broccoli rabe, squeezing out as much water as possible, then transfer it to a cutting board. Chop into 1-2-inch pieces, then place in a large bowl. Using your hands, tear the mozzarella into small bite-size pieces, then add directly to the bowl. Add chopped roasted red peppers and ¼ cup of toasted pine nuts.
- Dress the salad. Squeeze half of a lemon on top, then pour on the dressing. Give the salad a good toss, then taste and adjust seasoning as needed. I like to transfer to a large serving bowl before sprinkling with flaky sea salt. Enjoy hot or room temperature!
Notes
- To make-ahead: You can prepare the broccoli rabe and the dressing in advance. Store the broccoli rabe and dressing separately in the fridge, and combine a few hours before serving for maximum freshness.
- Store: Store leftover salad in an airtight container in the refrigerator for 3-4 days. The salad may lose a bit of its crunch, but the flavors will still be delicious.
- Reheat: This salad is best enjoyed fresh or at room temperature, but if you prefer it warm, gently reheat it in a skillet over medium heat until just warmed through.
- I do not recommend freezing this salad.
Absolutely wonderful. Love rapini but never knew you could make a salad with it, flavors are perfect.
Yes! I love this one too (it’s actually really delicious cold on a hot summer day!). Thanks, Laurie, so glad you enjoyed! Cheers, Ari