Italian Brussels Sprouts Salad Recipe

If you’re looking for a fresh, flavorful way to enjoy Brussels sprouts that goes beyond the typical roasting or sautéing, you’ve got to try this Italian Brussels Sprouts Salad Recipe. It’s one of those dishes that surprises you with how bright, crunchy, and satisfying it can be — and honestly, my family goes crazy for it whenever I make it. Keep reading because I’m about to share how you can whip this up easily, with a dressing that brings everything together in the best possible way.

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Ingredients You’ll Need

This Italian Brussels Sprouts Salad Recipe brings together vibrant, fresh ingredients with a tangy house-made Italian dressing. It’s easy to find everything at your local grocery store, but here are some tips for picking the best components.

• Brussels sprouts: Look for firm, bright green sprouts; fresher ones are sweeter and less bitter.
• Olive oil: Use a good quality extra virgin olive oil for the dressing to get the best flavor.
• Red wine vinegar: Adds a perfect tangy punch; avoid substitutes like balsamic to keep the authentic taste.
• Garlic: Mince it finely so it blends into the dressing well without overpowering.
• Dijon mustard: This gives a lovely slight kick and helps emulsify the dressing.
• Italian seasoning: A blend of herbs like oregano and basil that layers classic Mediterranean flavors.
• Chickpeas: Rinsed well, they add earthy protein and texture.
• Genoa salami: Thinly sliced for a savory, meaty depth (skip if making vegetarian).
• Cherry tomatoes: Juicy bursts of sweetness that balance the savory ingredients.
• Kalamata or black olives: Adds briny notes critical to the Italian flavor profile.
• Pepperoncinis: For a slightly spicy, tangy bite that wakes up your taste buds.
• Red onion: Thinly sliced for a sharp, sweet crunch.
• Provolone cheese: Cubed for creamy, melty bites throughout.
• Parmesan: Shaved or shredded for salty richness finishing touch.

Variations

One of the best things about this Italian Brussels Sprouts Salad Recipe is how easy it is to make it your own. I love to play around with the ingredients depending on what I have on hand and the occasion.

• Vegetarian option: I often skip the salami for a vegetarian version, and it’s just as tasty—sometimes I add toasted pine nuts instead for crunch.
• Extra protein: Adding grilled chicken or roasted shrimp turns it into a hearty main dish for busy weeknights.
• Dressing tweak: Swap red wine vinegar for lemon juice for a brighter, citrusy dressing that’s perfect in summer.
• Cheese alternatives: If you don’t have provolone, mozzarella pearls or feta cheese work wonderfully, adding their own unique flavors.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Together the Dressing

Start by mixing your dressing ingredients in a medium bowl — olive oil, red wine vinegar, a touch of sugar or honey, finely minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper. Whisk until everything is nicely combined and the dressing looks silky. This dressing is the magic that brings all the salad components to life, so don’t rush this step!

Step 2: Shred the Brussels Sprouts

Use a food processor with a slicing blade to shred the Brussels sprouts into thin, uniform slices. If you don’t have a processor, no worries! A sharp knife works just fine—just take your time to slice them thinly so that the dressing can soak in and the salad isn’t too tough. I discovered this trick makes all the difference; the salad has a crisp texture rather than that dense, cabbage-like chew.

Step 3: Marinate the Brussels Sprouts

Place the shredded Brussels sprouts in a large bowl and pour the dressing over them. Use tongs to toss everything well so the sprouts get fully coated. Let them marinate for at least 30 minutes. This resting time softens the sprouts slightly and allows the flavors to meld beautifully—something that took me a few tries to perfect.

Step 4: Add the Remaining Salad Ingredients

While the Brussels sprouts marinate, get all your other ingredients ready: rinse and drain the chickpeas, thinly slice the salami, halve the cherry tomatoes, slice the olives and pepperoncinis, thinly slice the red onion, cube the provolone, and shave your parmesan. Add everything to the bowl, then toss gently to combine. You’ll see this is where the salad gets its colorful, Italian feast look—and I love how every bite offers a new texture.

Step 5: Serve and Enjoy

Serve up your Italian Brussels Sprouts Salad immediately after mixing, with an extra crack of black pepper over the top. I usually make this for gatherings because it feels festive and fresh, plus it holds up well—though best enjoyed the same day for maximum crunch.

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I love to sprinkle some extra shaved Parmesan and a handful of freshly cracked black pepper right before serving—that finishing touch just elevates the whole salad. Sometimes, a few fresh basil or parsley leaves add a lovely herbal note and make the colors pop beautifully.

Side Dishes

This salad pairs wonderfully with lighter Italian dishes like grilled chicken, pasta primavera, or even alongside crusty garlic bread for a complete meal. I find it’s also a hit as part of a buffet spread or potluck because it’s easy to eat and complements so many flavors.

Creative Ways to Present

If you want to impress your guests, try serving this salad in individual clear glass jars or pretty bowls layered with slices of salami and cheese visible through the sides. For festive occasions, topping with edible flowers or arranging bright tomatoes and pepperoncinis on top adds a beautiful, colorful presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. Because the dressing softens the Brussels sprouts over time, I recommend eating this salad within 24 hours for the best crunch and texture. After that, it still tastes good but loses some of its vibrant crispness.

Freezing

This Italian Brussels Sprouts Salad Recipe doesn’t freeze well because of the fresh vegetables and cheese. I’d suggest making a fresh batch instead of freezing to keep the texture intact.

Reheating

Since this is a cold salad, reheating isn’t necessary or recommended. If you want to serve it warm, I’d suggest removing the cheese and pepperoncinis first and serving those separately to keep their texture and flavor.

FAQs

Final Thoughts

This Italian Brussels Sprouts Salad Recipe is one of those dishes that’s both fresh and hearty, making it perfect for everyday meals or special gatherings. I absolutely love how the tangy dressing softens the sprouts just enough while keeping a satisfying crunch, and how the mix of salami, cheeses, and olives adds so much character. It took me a few tries to perfect the balance, but I promise that once you try this, it’ll become a go-to recipe you’ll want to make again and again. So grab your Brussels sprouts, and let’s get chopping—you’re going to love every bite!

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