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
Scale
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.
