Cut the broccoli heads into small, bite-sized florets and place in a large bowl. Halve the cherry tomatoes and dice the red onions into small pieces. Shred or cube the cheddar cheese into bite-sized pieces. Cook the bacon until crispy in a skillet over medium-high heat, then drain on paper towels and crumble into 1/2-inch pieces once cooled. Having all your ingredients prepped and ready before assembly makes the next steps quick and ensures even distribution throughout the salad.

In a separate bowl, whisk together the mayonnaise, sugar, vinegar, and black pepper until smooth and well combined. The sugar will dissolve into the creamy base, creating a slightly sweet and tangy dressing. I always use Hellmann's mayonnaise because it creates the creamiest texture and richest flavor for this classic salad.

Add the raisins, crumbled bacon, and shredded cheese to the bowl with the broccoli, tomatoes, and onions. Pour the dressing from Step 2 over the vegetables and toss everything together until all ingredients are evenly coated with the creamy dressing. Make sure the broccoli florets are well distributed throughout so each bite has a mix of textures and flavors.

Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the salad to develop its best taste. The cold temperature also helps the creamy dressing set slightly and keeps the broccoli crisp. Serve cold directly from the refrigerator for the best texture and flavor.