The Italian Brussels Sprouts Salad Recipe is a vibrant, flavor-packed dish that transforms humble Brussels sprouts into a celebration of fresh, tangy, and savory ingredients. Perfect for warm weather or as a colorful side at any gathering, this salad balances the crispness of thinly sliced Brussels sprouts with the boldness of Genoa salami, the bright punch of cherry tomatoes, and the creamy richness of provolone and parmesan cheeses. Every bite offers layers of texture and a perfect harmony of Italian-inspired flavors that will have you coming back for seconds.
Ingredients You’ll Need
Simple but thoughtfully chosen ingredients make this salad shine. Each component adds its own unique touch—whether it’s the peppery bite of fresh garlic, the sweet acidity of red wine vinegar, or the salty charm of olives—that together create a dish bursting with character and color.
- Olive oil: The dressing’s foundation, providing smooth richness and helping meld all flavors.
- Red wine vinegar: Adds brightness and a slight tang that wakes up the palate.
- Sugar or honey: Just a touch to balance the acidity perfectly, enhancing natural sweetness.
- Garlic: Finely minced for sharp aromatic depth and an unmistakable Italian flair.
- Dijon mustard: Brings a subtle kick and emulsifies the dressing beautifully.
- Italian seasoning: A medley of herbs to infuse classic Mediterranean vibes.
- Salt: Essential to bring out all the flavors distinctly.
- Freshly ground black pepper: Adds gentle heat and complexity.
- Brussels sprouts: The star, thinly sliced for crisp freshness and slightly nutty flavor.
- Chickpeas: Provides hearty protein and creamy texture contrast.
- Genoa salami: Adds a savory, slightly spicy punch with a satisfying chew.
- Cherry or grape tomatoes: Bursting with juicy sweetness and color.
- Kalamata or black olives: Brings briny, salty richness that elevates the salad.
- Pepperoncinis: For a mild, tangy zip that brightens every bite.
- Red onion: Thinly sliced for subtle sharpness and crunch.
- Provolone cheese: Cubed for creamy, mild, and slightly smoky notes.
- Parmesan cheese: Shaved on top for nutty, savory depth and finishing flair.
How to Make Italian Brussels Sprouts Salad Recipe
Step 1: Whisk together the dressing
Start by combining olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper in a medium bowl. Whisk these ingredients until they are perfectly blended into a smooth, vibrant dressing that will coat the salad beautifully and bring all the flavors to life.
Step 2: Thinly slice the Brussels sprouts
Using a food processor with a slicing attachment is the fastest way to achieve perfectly thin slices. If you don’t have one, no worries! A sharp knife and a careful hand will give you lovely, delicate shreds of Brussels sprouts. Thin slicing ensures that the sprouts stay crisp and absorb the dressing well.
Step 3: Marinate the Brussels sprouts
Place the sliced Brussels sprouts in a large bowl, pour the freshly made dressing over them, and toss with tongs to coat evenly. Let the mixture sit for about 30 minutes, allowing the sprouts to soften slightly and soak up the fantastic flavors of the dressing. This marinade step is crucial for that melt-in-your-mouth texture.
Step 4: Prepare the additional salad ingredients
While the Brussels sprouts are marinating, get everything else ready. Rinse and drain the chickpeas, julienne or halve the Genoa salami, slice the cherry tomatoes, olives, and pepperoncinis, thinly slice the red onion, cube the provolone cheese, and shave the parmesan. Having these prepped ahead of time makes assembly quick and fun.
Step 5: Combine all the salad components
Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone, and parmesan to the marinated Brussels sprouts. Gently toss everything together, ensuring each forkful promises a burst of contrasting textures and harmonious Italian flavors. Be gentle to keep the ingredients from bruising.
Step 6: Serve immediately
This salad is best enjoyed fresh. Plate it up and finish with an optional extra grind of black pepper if desired. It serves 4 to 6 people, making it perfect as a colorful side or even a vibrant main on a sunny day.
How to Serve Italian Brussels Sprouts Salad Recipe
Garnishes
For an extra touch, consider sprinkling toasted pine nuts or chopped fresh basil over the salad to add crunch and aromatic freshness. A drizzle of high-quality balsamic glaze also pairs beautifully to enhance the flavor complexity.
Side Dishes
This Italian Brussels Sprouts Salad Recipe pairs excellently with grilled chicken, roasted pork, or even a slice of crusty garlic bread. Its freshness and acidity make it a wonderful accompaniment that balances heavier proteins beautifully.
Creative Ways to Present
For a party or gathering, serve the salad in individual mason jars or pretty glass bowls to showcase the vivid colors. Alternatively, hollowed-out tomatoes or bell peppers make charming edible bowls that add an extra wow factor to presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the Brussels sprouts will continue to absorb dressing and soften, so the texture may become less crisp over time, but the flavors will deepen wonderfully.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh vegetables and cheese. Freezing can alter the texture of both the sprouts and the dressing, so it’s recommended to make it fresh or store only for short-term refrigerated use.
Reheating
Since this is a fresh salad, reheating is not necessary or recommended. If you want a warm dish, try using the salad ingredients in a warm pasta or grain bowl instead, while enjoying this salad chilled or at room temperature is truly optimal.
FAQs
Can I use frozen Brussels sprouts for this salad?
Fresh Brussels sprouts work best for this recipe because of their crisp texture which is crucial. Frozen Brussels sprouts might become mushy and won’t provide the same fresh crunch needed for the salad.
Is there a vegetarian version of this salad?
Absolutely! Simply omit the Genoa salami and perhaps add more chickpeas or some toasted nuts for protein. The salad will remain flavorful and satisfying without the meat.
Can I substitute the provolone cheese?
Yes, you can use mozzarella, fontina, or even feta cheese for a different flavor profile. Each will bring its own distinct twist while still complementing the vibrant ingredients.
How far in advance can I prepare this salad?
For the best texture, prepare and toss the salad up to 30 minutes before serving. You can make the dressing and prep the other ingredients earlier to save time right before mealtime.
What can I use instead of red wine vinegar?
Apple cider vinegar or white wine vinegar make fine substitutes, though they may alter the flavor slightly. Choose what you have on hand, and adjust the sweetness to balance acidity.
Final Thoughts
If you’re looking for a salad that’s both exciting and easy to make, the Italian Brussels Sprouts Salad Recipe is a must-try. It’s a gorgeous medley of fresh textures and bold Italian flavors that feel like a little celebration in every bite. I can’t wait for you to make this recipe and share it with your loved ones—it truly turns a simple Brussels sprout into something extraordinary!
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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
Description
A vibrant and hearty Italian Brussels Sprouts Salad featuring thinly sliced sprouts combined with a zesty homemade dressing, chickpeas, Genoa salami, fresh tomatoes, olives, pepperoncinis, red onion, provolone, and parmesan cheeses. Perfect as a refreshing side or light meal, this salad offers a delightful mix of textures and bold Italian flavors.
Ingredients
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
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 sliced 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 to form a flavorful dressing.
- Slice the Brussels Sprouts: Using a food processor with a slicing attachment, thinly slice the Brussels sprouts. If a food processor is not available, carefully thinly slice the Brussels sprouts with a sharp knife.
- Marinate Brussels Sprouts: Place the shredded Brussels sprouts in a large bowl and pour the prepared dressing over them. Use tongs to thoroughly coat the Brussels sprouts with the dressing and allow them to marinate for 30 minutes so they absorb all the delicious flavors.
- Prepare Other Ingredients: While the Brussels sprouts are marinating, prepare the remaining salad ingredients by chopping the chickpeas, julienning the Genoa salami, halving the cherry tomatoes, slicing olives and pepperoncinis, thinly slicing the red onion, cubing the provolone cheese, and shaving or shredding the parmesan cheese.
- Combine Salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan to the marinated Brussels sprouts. Gently toss everything together to combine all ingredients thoroughly without bruising the delicate components.
- Serve: Serve the salad immediately, optionally adding extra freshly ground black pepper for seasoning. This salad serves 4 to 6 people and is best enjoyed fresh.
Notes
- Allowing the Brussels sprouts to marinate for at least 30 minutes softens their texture and mellows their flavor.
- You can substitute sugar with honey or maple syrup as a natural sweetener in the dressing.
- Use a sharp knife or mandoline if you don’t have a food processor to ensure thin, even slices of Brussels sprouts.
- The salad can be made a few hours ahead but add the cheese just before serving to maintain texture.
- For a vegetarian option, omit the salami or replace it with roasted chickpeas or toasted nuts for added protein.
