If you’re on the hunt for a fresh, satisfying salad that bursts with bold, tangy flavors, you’ll absolutely adore this Italian Brussels Sprouts Salad Recipe. It’s packed with crunchy shredded Brussels sprouts, savory salami, creamy cheeses, and a zesty homemade Italian dressing that pulls everything together beautifully. I love this recipe because it feels hearty enough for a main dish yet light and vibrant—perfect for lunch or as a standout side at your next dinner. Keep reading, and I’ll walk you through everything you need to know to nail this fan-freaking-tastic salad every single time.
Why You’ll Love This Recipe
- Flavor Explosion: The tangy Italian dressing complements the natural earthiness of Brussels sprouts perfectly.
- Easy to Prep: Using a food processor to shred Brussels sprouts makes this salad a quick and effortless weeknight option.
- Versatility: You can easily customize it with or without meat, and swap cheeses or add your favorite veggies.
- Crowd-Pleaser: My family goes crazy for this salad every time I make it, and I bet yours will too.
Ingredients You’ll Need
This salad is a beautiful balance of fresh, salty, tangy, and savory flavors. The ingredients complement each other so well—each bite is a mini Italian party. I always recommend using the freshest Brussels sprouts you can find because they really shine here.
- Olive oil: Choose a good-quality extra virgin olive oil for the dressing—it makes a difference in flavor.
- Red wine vinegar: The acidity wakes up the salad without overpowering it.
- Sugar or honey: Just a touch to balance the tanginess of the vinegar.
- Garlic: Finely minced to infuse the dressing with plenty of savory punch.
- Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
- Italian seasoning: A mix of herbs that brings authentic Italian flair.
- Salt and freshly ground black pepper: Essential to season everything just right.
- Brussels sprouts: Trimmed and outer leaves removed so you only use the tender parts.
- Chickpeas: Rinsed and drained to bring a creamy, hearty element.
- Genoa salami: Thinly sliced for that flavorful meaty contrast (optional if you want vegetarian).
- Cherry or grape tomatoes: Halved for a juicy pop of sweetness.
- Kalamata or black olives: Sliced for briny depth.
- Pepperoncinis: Adds a mild tangy heat that livens up the salad.
- Red onion: Thinly sliced for a sharp bite—don’t skip this!
- Provolone cheese: Cubed to add creamy richness.
- Parmesan cheese: Shaved or shredded for a nutty finish on top.
Variations
I love making this Italian Brussels Sprouts Salad Recipe my own by switching up a few ingredients based on what’s in season or what my family’s craving. Feel free to experiment—you can’t go wrong!
- Vegetarian version: I skip the salami and sometimes add toasted pine nuts or sunflower seeds for crunch instead.
- Spicy twist: Toss in some sliced pepperoncini or a pinch of red pepper flakes if you want a little heat.
- Cheese swaps: If provolone isn’t your thing, mozzarella cubes or feta crumbles work beautifully too.
- Seasonal veggies: I’ve added roasted butternut squash cubes or grilled zucchini for a fall or summer version that’s just as tasty.
How to Make Italian Brussels Sprouts Salad Recipe
Step 1: Whisk Together Your Dressing
Start by combining your olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and pepper in a medium bowl. Whisk everything vigorously until you get a beautiful, well-emulsified dressing. The zingy, garlicky flavor here really sets the tone for the salad, so don’t skip this step or rush it.
Step 2: Shred the Brussels Sprouts
I discovered that a food processor with a slicing attachment is a total game-changer here—it gives you perfectly thin Brussels sprouts ribbons in seconds, which makes the salad so much easier to eat. If you don’t have one, grab a sharp knife and thinly slice them by hand. Just make sure to trim the ends and remove any tough outer leaves for the best texture.
Step 3: Marinate the Brussels Sprouts
Immediately toss the shredded Brussels sprouts in your dressing using tongs until everything is evenly coated. This is important because the dressing softens the sprouts just enough and infuses them with flavor. Let it sit and marinate for at least 30 minutes—this step really unlocks the salad’s depth.
Step 4: Add in the Toppings
While the Brussels sprouts are soaking up that dressing, chop and prep your other ingredients: chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and parmesan. Once ready, just toss everything into the marinated Brussels sprouts, mixing gently to combine. Serve immediately with a sprinkle of extra black pepper.
Pro Tips for Making Italian Brussels Sprouts Salad Recipe
- Use Fresh Brussels Sprouts: The fresher and firmer your sprouts, the better the texture and flavor in the salad.
- Don’t Skip Marinating: Letting the sprouts soak in the dressing softens their bite and blends the flavors more thoroughly.
- Slice Uniformly: Use a food processor or a very sharp knife to slice thinly and evenly for the best mouthfeel.
- Adjust Sweetness: Taste your dressing before adding it—some vinegars can be more sour, so tweak sugar or honey to your liking.
How to Serve Italian Brussels Sprouts Salad Recipe
Garnishes
I like finishing this salad with a few more shavings of Parmesan on top and a sprinkle of freshly cracked black pepper. For a little extra color and zing, sometimes I add a few torn fresh basil leaves or parsley—it just brightens everything up.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light yet satisfying meal. I’ve also served it alongside crusty Italian bread or warm garlic knots to soak up any leftover dressing—you really can’t go wrong.
Creative Ways to Present
For entertaining, I love serving this salad in individual clear glass bowls or mason jars so guests can see all the colorful layers. You could also pile it beautifully on a large platter and garnish with fresh herbs and lemon wedges for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover Italian Brussels Sprouts Salad Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days. Just give it a quick toss before serving again, as the dressing settles at the bottom.
Freezing
This salad isn’t ideal for freezing because the fresh veggies and dressing don’t hold up well after thawing. I recommend making it fresh or prepping ingredients separately if you want to save time ahead.
Reheating
Since this salad is best served cold or at room temperature, I don’t recommend reheating it. If you want a warm dish, I’d suggest enjoying this salad fresh and pairing it with something hot on the side.
FAQs
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Can I make this Italian Brussels Sprouts Salad Recipe ahead of time?
Yes! I recommend shredding the Brussels sprouts and making the dressing in advance, then marinating them together about 30 minutes before serving. For best texture, add the salami, cheeses, and other mix-ins just before serving to keep them fresh.
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What if I don’t have a food processor to shred Brussels sprouts?
No worries! A sharp knife works just fine—just cut the sprouts as thinly as possible. It takes a bit longer, but the result is just as delicious.
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Can I make this salad vegetarian or vegan?
Absolutely. Simply omit the salami for a vegetarian version. For a vegan option, leave out the cheeses and consider adding extra chickpeas or nuts for creaminess and protein.
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What can I substitute for pepperoncinis if I don’t have them?
You can substitute mild pickled banana peppers or even pepperoncini vinegar for the tang. It just adds a lovely subtle heat and brightness to the salad.
Final Thoughts
This Italian Brussels Sprouts Salad Recipe has become one of my absolute favorites to make when I want something fresh, tasty, and impressive without a lot of fuss. The way all the flavors come together hits just the right notes every time. Honestly, my family looks forward to it, and I know you’ll enjoy it just as much as I do. Give it a try—you might just find it’s your new go-to for salads that stand out!
Print
Italian Brussels Sprouts Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marinating time)
- Total Time: 45 minutes
- Yield: Serves 4 to 6
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A vibrant and hearty Italian Chopped Brussels Sprouts Salad featuring thinly sliced Brussels sprouts tossed in a zesty homemade Italian dressing, mixed with chickpeas, savory Genoa salami, juicy tomatoes, olives, pepperoncinis, red onion, and a blend of provolone and parmesan cheeses. Perfect as a nutritious, flavorful side or light meal, this salad offers a delightful combination of textures and bold Italian flavors.
Ingredients
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (adjust to desired sweetness)
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Salad
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4-6 ounces thinly sliced Genoa salami, cut in half or julienned
- 1 ½ cups cherry or grape tomatoes, halved
- ½ cup pitted sliced Kalamata or black olives
- ¼ cup sliced pepperoncinis
- ½ small red onion, thinly sliced
- ½ cup cubed provolone cheese
- ¼ cup shaved or shredded Parmesan cheese
Instructions
- Make the dressing: In a medium bowl, whisk together olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until well combined.
- Prepare the Brussels sprouts: Using a food processor fitted with the slicing attachment, pulse the Brussels sprouts until they are thinly sliced. If a food processor is unavailable, use a sharp knife to thinly slice the Brussels sprouts evenly.
- Marinate the Brussels sprouts: Transfer the shredded Brussels sprouts to a large bowl. Pour the prepared dressing over them and toss thoroughly with tongs to coat evenly. Allow the Brussels sprouts to marinate in the dressing for 30 minutes to absorb the flavors.
- Prepare remaining ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, Genoa salami, cherry tomatoes, sliced olives, pepperoncinis, thinly sliced red onion, cubed provolone cheese, and shaved Parmesan cheese.
- Combine the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and Parmesan to the marinated Brussels sprouts. Toss everything together gently but thoroughly to mix all ingredients and flavors.
- Serve: Serve the salad immediately, optionally adding extra freshly ground black pepper to taste. This salad serves 4 to 6 people.
Notes
- To make this salad vegetarian, omit the salami and add extra cheese or chickpeas for protein.
- The salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to customize this salad with other Italian ingredients such as roasted red peppers or artichoke hearts.
- The marinating step really enhances the flavor and texture of the Brussels sprouts, so don’t skip it.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 20 mg
