Italian Brussels Sprouts Salad Recipe

If you’re looking for a salad that’s vibrant, packed with flavor, and a little unexpected, this Italian Brussels Sprouts Salad Recipe is going to become your new favorite go-to. I absolutely love how the crisp shredded brussels marry with tangy olives, spicy pepperoncinis, and rich provolone—and that homemade Italian dressing? Game changer. Seriously, once you make this, you’ll want to keep it around for every gathering or light dinner. Let me walk you through it, so you can nail it perfectly every time.

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Ingredients You’ll Need

The magic in this Italian Brussels Sprouts Salad Recipe comes from fresh, vibrant ingredients working together—a balance of crispness, creaminess, and a hint of spice. When shopping, opt for firm, bright green brussels sprouts and ripe cherry tomatoes for that perfect pop in flavor.

• Olive oil: Choose a good quality extra virgin olive oil for the dressing; it really brightens the flavors.
• Red wine vinegar: Gives the dressing its tangy kick, balancing the richness of the olive oil and cheese.
• Sugar or honey: Just a bit to round out acidity; adjust sweetness to your liking.
• Garlic: Minced fine for that punch without overpowering the salad.
• Dijon mustard: Adds subtle sharpness and helps emulsify the dressing.
• Italian seasoning: A blend that deepens the salad’s herbaceous notes.
• Salt and black pepper: Essential for seasoning the dressing perfectly.
• Brussels sprouts: Trimmed and shredded thinly—this is the heart of the salad.
• Chickpeas: Rinsed and drained, they add protein and creaminess.
• Genoa salami: Thinly sliced for a meaty, savory component (skip if you want it vegetarian).
• Cherry or grape tomatoes: Halved for bursts of freshness.
• Kalamata or black olives: Pitted and sliced, offering briny contrast.
• Pepperoncinis: Sliced for a spicy, tangy edge.
• Red onion: Thinly sliced for crunch and sharpness.
• Provolone cheese: Cubed to bring creamy texture.
• Parmesan cheese: Shaved or shredded for an umami finish.

Variations

I love how versatile this salad is! Feel free to tweak it depending on what you have or your dietary preferences. I’ve made it vegetarian and even vegan by simply swapping out the cheeses and salami, and honestly, it’s just as good.

• Vegetarian: Skip the salami and add extra chickpeas or toasted walnuts for protein—my friends loved this twist at our last potluck.
• Vegan: Use a plant-based cheese or omit cheese altogether, then toss in some toasted pine nuts for crunch.
• Spicy version: Add a pinch of red pepper flakes to the dressing or toss in some chopped banana peppers for more kick.
• Seasonal swaps: Try swapping cherry tomatoes for roasted red peppers in winter, or add fresh basil in summer for a herbaceous lift.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Up Your Italian Dressing

Start by mixing your olive oil, red wine vinegar, sugar or honey, finely minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper in a medium bowl. Give it a good whisk until it becomes a smooth, emulsified dressing. This step always reminds me how simple staples combine to make something so vibrant and fresh.

Step 2: Shred Those Brussels Sprouts

Next, pop your trimmed brussels sprouts into a food processor fitted with a slicing blade and pulse until thinly shredded—like tiny green ribbons. If you don’t have a food processor, no worries! Use a sharp knife to thinly slice them. The finer, the better to get that perfect texture. I discovered this trick a while back and it’s such a time saver.

Step 3: Marinate and Prep

Toss the shredded brussels sprouts into a large bowl, pour your dressing over, and use tongs to coat every bit evenly. Let the salad sit and marinate for at least 30 minutes so the flavors really soak in. While you wait, chop and prep the rest of your ingredients—this waiting period is crucial for the brussels sprouts to soften just enough and taste amazing.

Step 4: Toss It All Together

Once your brussels have soaked up the dressing, add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, and shaved parmesan. Give everything a gentle toss to combine. Taste and add extra pepper if you love a little kick like me! This salad looks as good as it tastes, with all those vibrant colors mingling.

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I love finishing this salad with a fresh shaving of parmesan and a sprinkle of cracked black pepper for that extra pop. Sometimes I add a few fresh basil leaves on top—it adds a lovely fragrant note that pairs so nicely with the Italian flavors.

Side Dishes

This salad pairs wonderfully with grilled chicken or a simple pasta dish. I also like serving it alongside a crusty loaf of garlic bread for a casual yet satisfying dinner. If you’re going meatless, it stands on its own as a main with hearty bread.

Creative Ways to Present

For special occasions, I sometimes serve this salad in individual mason jars for a fun presentation. The layered colors invite guests in, plus it keeps the salad fresh until ready to eat. Another favorite is plating it in a large vibrant bowl with plenty of whole cherry tomatoes and scattered herbs for eye appeal.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad in an airtight container in the fridge for up to 3 days. Just make sure to keep it sealed well—brussels sprouts can lose their crispness if exposed to air for too long. When ready to eat, give it a quick toss to freshen it up.

Freezing

This salad doesn’t freeze well because of the fresh veggies and dressing, which can get watery after thawing. I recommend enjoying it fresh or within a couple of days after making it for the best texture and taste.

Reheating

Since this is a cold salad, reheating isn’t really necessary. However, if you’d like, you can serve leftover salad at room temperature. Just let it sit out for about 20 minutes before enjoying for the best flavor.

FAQs

Final Thoughts

This Italian Brussels Sprouts Salad Recipe is one of those dishes that makes you feel like a kitchen rockstar without any fuss. Every time I serve it, guests ask for the recipe, and I love how it stands tall on a table of simple weeknight dinners or fancy spreads alike. Give it a try—you’ll discover how easy it is to turn humble ingredients into something truly special and delicious. Trust me, once you taste this salad, it’ll become your new salad obsession.

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