Italian Brussels Sprouts Salad Recipe

If you’re on the hunt for a fresh, vibrant salad that packs a punch with every bite, this Italian Brussels Sprouts Salad Recipe is an absolute winner in my book. Trust me, once you try it, you’ll find that the mix of crisp shredded Brussels sprouts, tangy dressing, and savory add-ins makes it both refreshing and satisfying—perfect for lunch, a side dish, or even a light dinner.

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Ingredients You’ll Need

To get this salad just right, you want fresh, high-quality ingredients that complement each other beautifully. I’ll share some tips on choosing each one, so you feel confident every step of the way.

• Olive oil: Go for a good extra virgin olive oil to give the dressing a rich, fruity base.
• Red wine vinegar: Adds that classic Italian tang; if you want a little milder acidity, you can soften it with a pinch more honey.
• Sugar or honey: Adjust the sweetness to your taste; I tend to use honey for a subtle floral note.
• Garlic: Freshly minced is a must here—it brings a lot of aromatic depth.
• Dijon mustard: Helps emulsify the dressing and adds a gentle kick.
• Italian seasoning: The mix of dried herbs gives you authentic Italian flavor without extra fuss.
• Salt & black pepper: Essential to bring everything together.
• Brussels sprouts: Look for firm heads with tight leaves; I remove the outer leaves and trim the ends before shredding.
• Canned chickpeas: Rinsed and drained to keep the salad light and add plant-based protein.
• Genoa salami: Sliced thin for just the right amount of savory, meaty flavor; skip it for a vegetarian option.
• Cherry or grape tomatoes: Sweet and juicy, halved to release all those lovely juices.
• Kalamata or black olives: Pitted and sliced — they add briny complexity.
• Pepperoncinis: Thinly sliced for a subtle tang and mild heat.
• Red onion: Thin slices give a bit of crunch and sharpness without overpowering.
• Provolone cheese: Cubed for a melty, mild bite.
• Parmesan cheese: Shaved or shredded for salty, nutty finishing touches.

Variations

One of the things I love most about this Italian Brussels Sprouts Salad Recipe is how easy it is to make it your own. Whether you’re vegetarian, want to kick up the spice, or add some crunch, the possibilities are endless.

• Vegetarian version: When I skip the salami, I often add roasted pine nuts or walnuts; it adds the crunch and a nutty flavor that fills the gap nicely.
• Leafy twist: I’ve swapped in a handful of arugula or baby spinach for extra greens and a peppery bite.
• Spicy kick: Adding a pinch of crushed red pepper flakes to the dressing gives it a little heat without overwhelming the fresh flavors.
• Cheese swap: Sometimes I replace provolone with mozzarella or add a bit of feta for tanginess.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Up the Zesty Dressing

Start by combining olive oil, red wine vinegar, your choice of sugar or honey, finely minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper in a medium bowl. Whisk it all vigorously until it’s well blended and slightly emulsified. This dressing is what brings the salad to life, so make sure everything is mixed well to distribute the flavors evenly.

Step 2: Shred the Brussels Sprouts Thinly

Here’s a trick that changed the game for me: use a food processor with a slicing attachment to shred the Brussels sprouts thinly and evenly—it saves so much time and keeps the texture perfect. If you don’t have one, no worries, just use a sharp knife to slice as thin as you can. The thinner, the better, because it helps the sprouts soak up the dressing nicely and tenderizes them a bit.

Step 3: Marinate the Brussels Sprouts

Transfer the shredded Brussels sprouts to a large bowl and pour the dressing all over. Using tongs, toss and coat every shred thoroughly. Then, let the mixture sit for about 30 minutes—this is key! The sprouts soften and absorb all those zesty flavors while the dressing mellows, making the salad more balanced and delicious.

Step 4: Mix in the Toppings

While your sprouts are soaking in all that goodness, prep your other ingredients: rinse and drain the chickpeas, slice the salami, halve the tomatoes, slice the olives, pepperoncinis, and red onion, cube the provolone, and shave the parmesan. Once sprouts have marinated, fold everything together gently but thoroughly. Give it a good toss so all the flavors marry together beautifully.

Step 5: Serve and Enjoy

Serve right away with an extra crack of black pepper on top. You can enjoy this as a vibrant side dish or a satisfying main. My family goes crazy for it, especially since it feels indulgent but is really good for you at the same time.

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I like to finish the salad with a sprinkle of freshly shaved Parmesan or even a few extra kalamata olives on top for a little visual appeal and an extra burst of flavor. A drizzle of high-quality olive oil right before serving takes it over the top.

Side Dishes

This Italian Brussels Sprouts Salad goes perfectly alongside grilled chicken or fish, crusty bread, or even as part of a picnic spread with antipasti like marinated artichokes and roasted red peppers.

Creative Ways to Present

For a special occasion, I like serving this salad in individual glass jars or clear bowls to show off the beautiful layers of color and texture. It always gets compliments and looks so inviting on the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the fridge. Because the salad marinates so well, it actually tastes even better the next day. Just give it a quick toss to redistribute the dressing before serving again.

Freezing

I don’t recommend freezing this salad because the fresh vegetables and cheese tend to lose their texture and flavor. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature. If you want to warm it, stick to gently warming any accompanying meats or sides rather than the salad itself to keep that crisp texture.

FAQs

Final Thoughts

I absolutely love how this Italian Brussels Sprouts Salad Recipe brings out the best in a humble vegetable with simple, fresh ingredients and a punchy dressing. It’s become a staple in my kitchen because it’s easy, super tasty, and always gets compliments when I bring it to gatherings. Give it a try—I’m confident it’ll become one of your favorite go-to salads, too!

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