If you’ve been hunting for the perfect crunchy, flavorful, and vibrant salad, you’ve got to try this Italian Brussels Sprouts Salad Recipe. I absolutely love how the tangy dressing clings to those shredded Brussels sprouts, making each bite a burst of fresh, zesty goodness. Whether you’re serving this for a weeknight dinner or bringing it to a potluck, this salad never fails to impress with its mix of textures and bold Italian-inspired flavors.
Why You’ll Love This Recipe
- Crunchy and Fresh: Shredding the Brussels sprouts gives a crisp texture that’s both satisfying and light.
- Flavor-Packed Dressing: The homemade Italian dressing perfectly balances tangy, savory, and slightly sweet notes.
- Versatile and Easy: You can whip it up quickly, and it pairs with just about any meal or stands alone as a light lunch.
- Perfect Crowd-Pleaser: My family goes crazy for this salad, and friends always ask me for the recipe after tasting it.
Ingredients You’ll Need
This Italian Brussels Sprouts Salad Recipe shines because the ingredients create a wonderful balance of flavors and textures—from the bite of Brussels sprouts to the salty salami and tangy olives. When shopping, look for fresh, bright Brussels sprouts and ripe cherry tomatoes to really make this salad sing.
- Brussels sprouts: Make sure they’re fresh, small to medium-sized for tenderness, and trimmed well by removing tough stems and outer leaves.
- Chickpeas: Rinsed and drained canned chickpeas add hearty texture and protein.
- Genoa salami: Thinly sliced for bold, savory flavor; skip it if you want a vegetarian version.
- Cherry or grape tomatoes: Juicy and sweet, they brighten the salad.
- Kalamata or black olives: Pitted and sliced for that briny Italian bite.
- Pepperoncinis: Their mild heat and tang add zip without overpowering.
- Red onion: Thinly sliced for a subtle sharpness.
- Provolone cheese: Cubed for creamy, mellow richness.
- Parmesan cheese: Shaved or shredded for salty, nutty flavor that pulls everything together.
- Olive oil, red wine vinegar, garlic, Dijon mustard, Italian seasoning, sugar or honey, salt, and freshly ground black pepper: These create the perfectly balanced classic Italian dressing you’ll want to drizzle on everything.
Variations
One of the reasons I keep coming back to this Italian Brussels Sprouts Salad Recipe is how easy it is to tailor it to your tastes or what’s in your fridge. I often experiment a bit, and it never feels limiting—just an open invitation to make it your own.
- Vegetarian version: I’ve skipped the salami a few times and loved how the pepperoncinis and olives still packed enough flavor to keep it interesting.
- Adding nuts: Toasted pine nuts or walnuts add a lovely crunch and richness if you want extra texture.
- Swap the cheese: Fresh mozzarella balls make it creamy and mild, while pecorino gives a sharper punch.
- Make it vegan: Leave out the cheese and salami, and boost the protein with extra chickpeas or roasted chickpeas for crunch.
How to Make Italian Brussels Sprouts Salad Recipe
Step 1: Whisk Up Your Italian Dressing
Start by mixing all your dressing ingredients in a medium bowl — olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, a little sugar or honey to balance, salt, and freshly ground black pepper. I like to taste as I go; sometimes I add a touch more honey if I want it slightly sweeter. Whisk until everything comes together in a shady, golden emulsion.
Step 2: Shred Those Brussels Sprouts
This is the secret to that perfect salad crunch! I love using my food processor with a slicing blade to quickly shred the Brussels sprouts thinly. If you don’t have one, no worries—just grab a sharp knife and slice them as thin as you can. Thin is key here because it makes the Brussels sprouts more tender and helps the dressing soak in beautifully.
Step 3: Marinate the Brussels in the Dressing
Transfer your shredded Brussels sprouts to a large bowl and pour the dressing right over them. Toss everything with tongs or clean hands to ensure an even coat. Here’s a trick I learned: let the Brussels sprouts sit and marinate for about 30 minutes. This softens them just enough while still keeping a nice crunch, and the flavor really shines through.
Step 4: Add the Salad Mix-Ins and Toss
While your Brussels sprouts are marinating, prep the other salad ingredients: rinse and drain the chickpeas, slice the salami, halve the tomatoes, slice the olives, pepperoncinis, and red onion, and cube the provolone. Then add everything to the bowl with the dressed sprouts. Toss gently but thoroughly, and finish with a sprinkle of shaved parmesan and a fresh crack of black pepper.
Pro Tips for Making Italian Brussels Sprouts Salad Recipe
- Shred Thin for Tenderness: I used to slice too thick, and the sprouts felt tough—thin slicing changed everything for tenderness.
- Let It Marinate: A 30-minute rest lets the flavors really meld and softens the raw sprouts just right.
- Fresh Garlic Is Key: Minced fresh garlic gives the dressing just the zing it needs without overpowering.
- Don’t Skip the Parmesan: It adds a salty, nutty richness that pulls all the elements together.
How to Serve Italian Brussels Sprouts Salad Recipe
Garnishes
I love topping this salad with extra shaved parmesan and a sprinkle of freshly cracked black pepper right before serving—it adds that final touch of flavor and makes it look extra inviting. Sometimes I toss on a few torn fresh basil leaves or chopped parsley for a pop of herbal freshness too.
Side Dishes
This salad plays really well alongside grilled chicken or fish, but honestly, I often serve it with crusty Italian bread and a big bowl of minestrone soup for a cozy, balanced meal. It’s also fantastic as part of a charcuterie spread or on its own when you want something light yet satisfying.
Creative Ways to Present
For holiday dinners or special occasions, I like to serve the salad in individual clear glass bowls so everyone can admire all the colorful ingredients layered together. Another fun idea is tossing it with cooked, cooled orzo or farro to make a heartier Italian-inspired grain salad that’s stunning on a buffet table.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and find that the salad keeps well for 2 to 3 days. The flavors actually deepen, but keep in mind the texture will soften a bit as the sprouts continue to absorb the dressing. If you want to keep some crunch, reserve a portion of the salad without dressing and toss right before serving.
Freezing
This salad doesn’t freeze well because of the fresh veggies and dressing, which can become soggy upon thawing. I recommend making it fresh when possible for the best taste and texture.
Reheating
No reheating needed here! This salad is best enjoyed cold or at room temperature. If you like, you can take it out of the fridge about 15 minutes before serving to let the flavors open up.
FAQs
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Can I make this Italian Brussels Sprouts Salad Recipe ahead of time?
Yes! You can prepare the salad a few hours in advance and keep it refrigerated. Just remember to let the Brussels sprouts marinate in the dressing for at least 30 minutes for the best flavor. For maximum crunch, consider storing some salad ingredients separately and combining before serving.
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What can I substitute for salami if I want a vegetarian or vegan salad?
If you’re skipping salami, consider adding extra chickpeas, toasted nuts like walnuts or pine nuts, or even roasted red peppers for smoky depth. For vegan options, omit the cheese or use plant-based alternatives to keep it flavorful and satisfying.
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How do I shred Brussels sprouts without a food processor?
Use a sharp chef’s knife and slice the Brussels sprouts very thinly lengthwise. Aim for uniform thin slices to ensure tenderness and proper dressing absorption. It might take a bit longer, but it works just as well!
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Is this salad gluten-free?
This Italian Brussels Sprouts Salad Recipe is naturally gluten-free since it uses fresh vegetables, meats, and cheeses without any wheat ingredients. Just double-check that any store-bought seasonings or dressings you use are also gluten-free!
Final Thoughts
This Italian Brussels Sprouts Salad Recipe is one that always brings a smile to my face. It’s fresh, filling, and bright with that irresistible Italian flair—plus, it’s easy enough for busy weeknights but impressive enough to bring to a party. If you’ve been hesitant about Brussels sprouts, this recipe might just convert you like it did me. Give it a try, and I promise you’ll be sharing it with your friends and family, too!
Print
Italian Brussels Sprouts Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: Serves 4 to 6
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A flavorful and hearty Italian Chopped Brussels Sprouts Salad featuring shredded Brussels sprouts, chickpeas, Genoa salami, fresh vegetables, and a tangy Italian dressing. This easy-to-make salad is perfect as a light lunch or a side dish, packed with vibrant textures and savory flavors.
Ingredients
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey, depending on sweetness preference
- 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, stem 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 the 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: Use a food processor fitted with a slicing attachment to pulse the Brussels sprouts until thinly sliced. If you don’t have a food processor, carefully thinly slice them using a sharp knife.
- Marinate the Brussels sprouts: Place the shredded Brussels sprouts in a large bowl and pour the prepared dressing over them. Use tongs to thoroughly coat the sprouts with the dressing. Let them marinate for 30 minutes to absorb the flavors.
- Prepare the other ingredients: While the Brussels sprouts marinate, chop and prep the chickpeas, salami, halved tomatoes, sliced olives, pepperoncinis, thinly sliced red onion, cubed provolone, and shaved Parmesan cheese.
- Assemble the salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and Parmesan to the marinated Brussels sprouts. Toss everything together gently to combine well.
- Serve: Serve the salad immediately, garnished with extra freshly ground black pepper to taste.
Notes
- For a vegetarian version, simply omit the salami.
- Marinating the Brussels sprouts enhances the flavor and softens their texture.
- Use fresh Parmesan for best flavor when shaving or shredding the cheese.
- Check the full recipe post for additional customization options and proper storing instructions.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
