Italian Brussels Sprouts Salad Recipe

If you’re on the hunt for something fresh, vibrant, and packed with flavor, you’ve just found the jackpot with this Italian Brussels Sprouts Salad Recipe. I absolutely love how this salad effortlessly combines crunchy shaved Brussels sprouts with the tangy kick of Italian dressing, salty salami, and a mix of savory cheeses. Whether you’re looking to wow guests or add a tasty twist to your weeknight table, this recipe will quickly become a staple you’ll want to make again and again.

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Ingredients You’ll Need

The magic in this Italian Brussels Sprouts Salad Recipe comes from fresh, quality ingredients that marry beautifully. When you pick your Brussels sprouts, go for bright green, firm heads with tight leaves — those will shred up crisp and crunchy, giving you the best texture.

• Olive oil: Use a good-quality extra-virgin olive oil for a rich, fruity base in your dressing.
• Red wine vinegar: Adds a bright acidity that balances the oil perfectly.
• Sugar or honey: A touch of sweetness rounds out the tang and prevents the dressing from being too sharp.
• Garlic: Freshly minced for that punch of savory depth.
• Dijon mustard: Helps emulsify the dressing and adds a subtle tang.
• Italian seasoning: Brings in classic herb flavors that make this salad unmistakably Italian.
• Salt and pepper: To taste, enhancing all the flavors.
• Brussels sprouts: Trimmed and shredded for that crisp, green star of the show.
• Chickpeas: Rinsed and drained for a nutty texture and plant-based protein.
• Genoa salami: Thinly sliced or julienned to add savory, meaty richness.
• Cherry or grape tomatoes: Halved for juicy bursts of sweetness.
• Kalamata or black olives: Sliced to bring salty, briny notes.
• Pepperoncinis: Sliced for a mild tangy heat that wakes up your palate.
• Red onion: Thinly sliced to add a crisp bite and color contrast.
• Provolone cheese: Cubed for creamy, mild savoriness.
• Parmesan cheese: Shaved for nutty, salty finish.

Variations

I love making this Italian Brussels Sprouts Salad Recipe my own by switching up a few ingredients depending on what I have on hand or who’s coming for dinner. Don’t be shy about tailoring it to your tastes — that’s the beauty of salads!

• Vegetarian Version: I often skip the salami when serving vegetarians and double up on chickpeas and cheese for heartiness.
• Nutty Add-Ins: Toasted pine nuts or sliced almonds add a wonderful crunch and a new flavor layer.
• Seasonal Veggies: Toss in roasted red peppers or artichoke hearts for an extra Italian twist.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the dressing if you like a little heat.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Together the Zesty Italian Dressing

Start by making the dressing. In a medium bowl, whisk together olive oil, red wine vinegar, sugar or honey to your preferred sweetness, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper. I like to taste the dressing here and adjust—sometimes a little more vinegar or honey is just right for my mood. This dressing is the heartbeat of the salad, so getting it right really pays off.

Step 2: Shred Those Brussels Sprouts to Perfection

Use a food processor fitted with a slicing blade to pulse the trimmed Brussels sprouts until they’re thinly sliced but still have some bite — think of thin cabbage shreds. If you don’t have a food processor, no worries—grab a sharp knife and finely slice them by hand. This step took me a while the first time, but shaving Brussels this way gives the salad its fantastic crunch and helps it absorb the dressing better. Don’t skip the trimming too; removing those outer leaves makes for a cleaner, fresher salad.

Step 3: Marinate the Brussels Sprouts

Place your shredded Brussels sprouts in a large bowl and pour the dressing over them. Toss gently with tongs to coat every shred thoroughly. Then let this marinate for about 30 minutes at room temperature. I discovered this trick when I found that letting the Brussels soak up the dressing not only mellows their bitterness but also makes every bite bursting with flavor.

Step 4: Toss In the Rest of the Ingredients

While your Brussels sprouts are marinating, prep your other ingredients: halve the cherry tomatoes, slice the olives and pepperoncinis, thinly slice the red onion, cube the provolone, and shave the parmesan. Once your Brussels are ready, add all these ingredients, along with the chickpeas and salami, to the bowl. Give everything a gentle toss to combine. Serve immediately with an extra crack of black pepper on top. Your Italian Brussels Sprouts Salad Recipe is ready to enjoy!

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I usually finish this salad with a few extra shavings of Parmesan and a sprinkle of freshly ground black pepper. Sometimes I like to add a few torn fresh basil leaves for a herbaceous lift. It gives the salad that authentic Italian vibe which makes it feel extra special on the plate.

Side Dishes

This salad pairs beautifully with simple grilled chicken or fish, and I love serving it alongside crusty artisan bread or garlic bread for mopping up every last bit of dressing. For a full Italian feast, throw in a bowl of minestrone or a meatball pasta dish to round out the meal.

Creative Ways to Present

For entertaining, I’ve served this salad layered in a glass trifle bowl so the colors peek through — it’s such a conversation starter! Or try stacking a few rounds of toasted bread under a pile of the salad for a rustic Italian bruschetta twist. Little details like that make your guests feel like you put a lot of love into the meal.

Make Ahead and Storage

Storing Leftovers

I keep leftover salad in an airtight container in the fridge for up to two days. One thing I learned is it’s best to store the cheese and salami separately if you want to keep the freshest texture. The salad itself holds up well because of the dressing, which acts like a preservative of sorts.

Freezing

Since this salad is fresh and crunchy, freezing isn’t the best idea—it’ll lose that crisp texture. If you want to prep in advance, just keep the dressing and salad components separate in the fridge and toss them together when you’re ready to serve.

Reheating

This salad is best served cold or at room temperature, so it doesn’t need reheating. If you do want to warm it slightly, I suggest removing the cheese and salami first and only warming the Brussels sprouts part in a skillet for a minute or two to keep it from getting soggy.

FAQs

Final Thoughts

This Italian Brussels Sprouts Salad Recipe has really become one of my favorite dishes to bring to family dinners and potlucks. I used to struggle making Brussels sprouts taste fresh and exciting, but this chopped salad with that tangy dressing totally changed the game. Give it a try—you’ll love how versatile and full of flavor it is. Plus, it’s a fantastic way to sneak more greens into your meals without anyone feeling like they’re missing out on indulgence. Happy cooking, friend!

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