If you’ve been hunting for a salad that feels fresh, vibrant, and has that unmistakable Italian flair, then this Italian Brussels Sprouts Salad Recipe is going to become your new favorite. I absolutely love how the crispiness of shaved Brussels sprouts meets the savory punch of Genoa salami, creamy provolone, and tangy pepperoncinis—all brought together by a tangy homemade Italian dressing. Trust me, once you try this, it’s hard to go back to boring old greens.
Why You’ll Love This Recipe
- Fresh and Crunchy: The thinly shredded Brussels sprouts soak up the dressing perfectly, providing a crisp texture you won’t get from cooked versions.
- Balanced Flavors: Salty salami, sweet tomatoes, and tangy pepperoncinis play beautifully together in every bite.
- Simple Prep, Big Taste: Using a food processor for shredding speeds things up, but you can go old-school and slice by hand with great results.
- Versatile for Any Occasion: Great for weeknight dinners, potlucks, or a fancy side—this salad always impresses.
Ingredients You’ll Need
The ingredients for this Italian Brussels Sprouts Salad Recipe come together to create that perfect balance of flavors and textures—fresh, tangy, salty, and just a bit sweet. You’ll find that every component complements the others, making the salad pop with every bite.
- Olive oil: Use a good quality extra virgin olive oil for a smooth, fruity base in your dressing.
- Red wine vinegar: Adds that tanginess essential to Italian dressings—don’t swap it out for a sweeter vinegar.
- Sugar or honey: Just a touch to balance acidity; feel free to adjust to your sweetness preference.
- Garlic: Freshly minced gives that wonderful bite without overpowering the salad.
- Dijon mustard: Helps emulsify your dressing and adds subtle heat.
- Italian seasoning: You can use a blend or mix your own herbs such as oregano, basil, and thyme.
- Salt and black pepper: Essential for seasoning everything perfectly.
- Brussels sprouts: Trimmed and shredded thinly; fresh is best for crunch and flavor.
- Chickpeas: Adds a creamy, nutty texture and extra protein.
- Genoa salami: Thinly sliced for that authentic Italian touch and salty goodness.
- Cherry or grape tomatoes: Juicy and sweet to lighten up the salad.
- Kalamata or black olives: Pitted and sliced to bring some briny depth.
- Pepperoncinis: Sliced for a mild, tangy zing with just a little heat.
- Red onion: Thinly sliced for sharpness that cuts through the richness.
- Provolone cheese: Cubed for creamy, mild flavor.
- Parmesan: Shaved or shredded for that salty, nutty finish.
Variations
One of the best things about this Italian Brussels Sprouts Salad Recipe is how easy it is to tweak according to your tastes or dietary needs. I always encourage experimenting until you find your perfect combo.
- Vegetarian Version: I’ve skipped the salami many times and added more chickpeas or even some artichoke hearts to keep it hearty.
- Vegan Twist: Leave out the cheeses and use a sprinkle of nutritional yeast for cheesy flavor without dairy.
- Extra Crunch: Toasted pine nuts or slivered almonds make a fantastic addition for texture.
- Seasonal Flair: In winter, swap out tomatoes for roasted red peppers for a smoky touch.
How to Make Italian Brussels Sprouts Salad Recipe
Step 1: Whisk Together the Dressing
Start by mixing your olive oil, red wine vinegar, sugar or honey, garlic, Dijon mustard, Italian seasoning, salt, and pepper in a medium bowl. I like to give it a good whisk until it emulsifies and thickens slightly—that’s when you know the flavors are marrying perfectly. If you’re like me and love garlic, make sure it’s finely minced; you don’t want big chunks sneaking into the salad unless that’s your thing!
Step 2: Shred the Brussels Sprouts
Here’s where things get fun. Using a food processor fitted with a slicing blade is an absolute game changer for this salad—it shreds those Brussels sprouts paper thin with zero effort. But if you don’t have one, a sharp knife and a bit of patience work just fine. I remember the first time I tried hand slicing; it took a bit longer, but the crunch was just as good. Just be sure to remove the stem ends and any tough outer leaves before shredding.
Step 3: Marinate the Brussels Sprouts
Once shredded, place the Brussels sprouts in a large bowl and pour the dressing over them. Use tongs to toss everything well so each shred is coated. Now, this is a key trick I learned: let the salad sit for about 30 minutes to marinate. This softens the brussels slightly and lets the flavors deepen, making every bite absolutely heavenly.
Step 4: Add the Mix-Ins and Toss
After the Brussels have soaked up the dressing, it’s time to add the star ingredients—chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and parmesan. Toss gently, so everything is evenly distributed. I love how each ingredient adds its unique personality, from creamy cheese to the slight tang of pepperoncinis. Taste a little and adjust seasoning with extra pepper if you want that added kick.
Pro Tips for Making Italian Brussels Sprouts Salad Recipe
- Use Fresh Brussels Sprouts: Fresher sprouts shred easier and taste sweeter, not bitter—a total difference-maker.
- Don’t Skip the Marinating: I always let the salad rest for at least 30 minutes, even longer if I can; it really softens the sprouts just right.
- Cut Ingredients Uniformly: This helps the salad mix well and looks polished, especially when hosting company.
- Adjust the Heat: Pepperoncinis bring mild heat, but if you want more, try adding a pinch of red pepper flakes to the dressing.
How to Serve Italian Brussels Sprouts Salad Recipe
Garnishes
I usually finish this salad with a fresh shaving of parmesan and a handful of cracked black pepper right before serving. Sometimes I add a few extra pepperoncinis on top for those who like a little extra zing. Fresh basil leaves can also brighten it up beautifully if you have them on hand.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making for a light yet satisfying meal. When we have it for gatherings, I like serving it alongside warm, crusty Italian bread and maybe a bowl of minestrone or lentil soup to round things out.
Creative Ways to Present
For special occasions, I love presenting the salad in a large, rustic wooden bowl to highlight its fresh, colorful ingredients. You can also serve it layered in glass jars for a pretty, portable option at potlucks or picnics. Adding some edible flowers or microgreens on top really elevates it visually and makes guests feel fancy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and eat them within 2 days for the best texture. The salad holds up surprisingly well, though the Brussels sprouts soften slightly more, which I actually enjoy the next day. Just give it a quick toss before serving again.
Freezing
I don’t recommend freezing this salad because the fresh vegetables and cheeses don’t freeze well; the texture changes and can get mushy. It’s really best enjoyed fresh or refrigerated short-term.
Reheating
This salad is meant to be served cold or at room temperature, so I don’t reheat it. If you’re pairing it with warm mains, just let the salad come to room temperature from the fridge before serving to bring out the flavors.
FAQs
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Can I make this Italian Brussels Sprouts Salad Recipe ahead of time?
Absolutely! I recommend preparing the salad and dressing separately, then combining them about 30 minutes before serving to keep the Brussels sprouts crisp. If you mix everything too early, the salad might get a little soggy.
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What can I use instead of Genoa salami?
If you want a different protein, thinly sliced pepperoni or cooked pancetta work beautifully. For a vegetarian option, simply omit the meat and add extra chickpeas or marinated artichokes to keep the salad hearty.
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How do I shred Brussels sprouts without a food processor?
No worries! Use a sharp chef’s knife to thinly slice them crosswise. The key is to slice as thin as possible to maintain the salad’s light, crunchy texture.
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Can I substitute the dressing with store-bought Italian dressing?
You can, but homemade dressing really makes a difference here. It’s fresher, less sweet, and more balanced. Plus, it’s super easy to whisk together in no time.
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Is this salad good for meal prep lunches?
Definitely! Just keep the dressing separate until you’re ready to eat to keep the Brussels sprouts crunchy, or toss right before serving if you like it marinated.
Final Thoughts
This Italian Brussels Sprouts Salad Recipe has become a staple in my kitchen because it’s both incredibly tasty and surprisingly easy to make. Whether you’re looking for a way to enjoy Brussels sprouts that’s far from boring or a crowd-pleasing dish for your next gathering, this salad hits the spot every time. I can’t wait for you to try it and fall in love with those crisp, zesty flavors just like my family and I have. Go on, give it a whirl—you’ll thank me later!
Print
Italian Brussels Sprouts Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Chopped Brussels Sprouts Salad is a vibrant, flavorful dish combining thinly sliced Brussels sprouts with a zesty Italian dressing, savory salami, chickpeas, tangy olives, and a medley of fresh vegetables and cheeses. Perfect as a hearty side or a light main, this salad balances crispness, creaminess, and savory elements for an authentic Italian-inspired experience.
Ingredients
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey (to taste)
- 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 oz 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.
- Shred the Brussels sprouts: Using a food processor fitted with the slicing attachment, pulse the Brussels sprouts until thinly sliced. Alternatively, use a sharp knife to finely slice them by hand.
- Marinate the Brussels sprouts: Place the shredded Brussels sprouts into a large bowl, pour the dressing over them, and toss with tongs to coat evenly. Let them marinate for 30 minutes to absorb the flavors.
- Prepare the remaining ingredients: While the Brussels sprouts marinate, chop or slice the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone, and Parmesan as directed.
- Combine the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and shredded Parmesan to the marinated Brussels sprouts. Toss all ingredients together to evenly mix the salad.
- Serve: Serve immediately, garnished with extra freshly ground black pepper if desired. The salad serves 4 to 6 people.
Notes
- To make this salad vegetarian, simply omit the salami.
- For customization ideas and storage tips, refer to the full recipe post.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 25 mg
