Italian Brussels Sprouts Salad

Italian Brussels Sprouts Salad has become my go to for a quick lunch or any potluck gathering when I want something colorful hearty and fresh. This salad delivers a satisfying bite with crisp shredded sprouts balanced by tender chickpeas briny olives and a tangy homemade Italian dressing that soaks into every ingredient.

I first whipped this up with a fridge full of odds and ends and now it is the most requested salad at family dinners. Even my father in law who claims to dislike Brussels sprouts always goes back for seconds.

Ingredients

• Brussels sprouts: Bring crunch and earthy sweetness Use fresh heavy sprouts that are bright green
• Chickpeas: Add creaminess and protein Go for canned low sodium and rinse them well
• Genoa salami: Adds savory richness and a hint of spice Choose thinly sliced from the deli counter
• Cherry tomatoes: Pack a juicy brightness Pick firm sweet tomatoes for best texture
• Kalamata olives or black olives: Briney punch that gives zest Buy pitted for easy prep
• Pepperoncinis: Tangy heat and a classic Italian note Look for crisp bright yellow peppers
• Red onion: Sharp bite and color Soak sliced onion in water for five minutes to lessen sharpness
• Provolone cheese: Creamy saltiness Choose block or fresh cut for best flavor
• Parmesan cheese: Nutty richness Shaved or shredded makes the salad feel special
• Olive oil: The base of homemade dressing Use extra virgin for peppery notes
• Red wine vinegar: Classic Italian acidity and tang Grab a good brand for best result
• Sugar or honey: Rounds out acidity Taste as you go to adjust the sweetness
• Garlic: Gives boldness Fresh and finely minced is the way to go
• Dijon mustard: Helps emulsify the dressing and adds a tangy kick
• Italian seasoning: Lends herbal depth Use a fresh dried blend or mix your own with oregano basil and thyme
• Salt: Balances and enhances flavor Use kosher or sea salt
• Black pepper: For warmth and bite Grind fresh on top for best flavor

Instructions

Prepare the Dressing:

Whisk olive oil red wine vinegar sugar or honey garlic Dijon mustard Italian seasoning salt and pepper together in a small bowl until totally smooth and fully combined. Take your time with the whisking so the dressing emulsifies and thickens slightly. Taste and tweak salt or sweetness if you like.

Prep the Brussels Sprouts:

Trim the ends and slice off any tough or dirty outer leaves from the sprouts. For best texture use a mandoline slicer or chef knife to shave sprouts as thin as possible. Fluff them up in a big mixing bowl so the shreds break apart.

Build the Salad Base:

In a generous bowl layer the shredded sprouts with chickpeas Genoa salami cherry tomatoes olives pepperoncinis sliced onion provolone and parmesan. Each item brings its own flavor and texture so make sure they are distributed evenly for each bite.

Dress and Toss:

Pour the dressing over the combined salad ingredients. Toss gently but thoroughly to coat everything. It helps to use your hands here working from the bottom up to get some dressing into every layer.

Chill and Serve:

Either serve the salad right away for extra crunch or cover and chill in the refrigerator for an hour or more. The flavors deepen beautifully as they rest but give a gentle toss before plating.

There is something magical about the way parmesan cheese melts slightly into the dressing while the Brussels sprouts soak it all up. The first time I brought this to a holiday meal my niece asked for the recipe and now it is a staple at all our family gatherings.

Storage Tips

Store leftovers in a tightly sealed container in the refrigerator. The salad keeps beautifully for up to three days and actually improves in flavor after a few hours as the dressing marinates everything together. If you want to keep it extra crisp store the dressing separately and toss just before serving.

Ingredient Substitutions

Swap salami for cubed cooked chicken or turkey for a lighter version. Use vegan cheese and skip the salami for a vegetarian take. Substitute sun dried tomatoes for fresh ones if tomatoes are out of season or use green olives if you want a milder briny flavor.

Serving Suggestions

This salad works as a lunch on its own or makes a standout side dish next to roast chicken grilled steak or even a simple omelet. It is also perfect for packed lunches since it holds up so well.

A Little History

Brussels sprouts salads are a newer twist on classic Italian chopped salads. Traditionally these salads combine cured meats cheeses and tangy dressings for a bold main or side. By swapping in crunchy shredded sprouts you get extra nutrition and a fun take on a familiar dish.

Seasonal Adaptations

In summer try adding roasted corn or sweet red bell pepper. In winter toss in roasted squash for earthy sweetness. In spring stir in a handful of fresh basil or arugula for a peppery punch.

Success Stories

One summer my neighbor tried this at our block party and ended up making it for her daughter’s graduation brunch. She now brings it to every event and swears by adding extra olives for the brine lovers in her family. That is how you know it is a recipe that sticks.

Freezer Meal Conversion

This salad is best fresh or chilled but not frozen since Brussels sprouts lose their crunch after thawing. If you want a make ahead meal prepare the dressing and chop all components ahead then toss together just before serving.

However you serve it this Italian Brussels Sprouts Salad turns a handful of pantry staples and produce into a vibrant dish everyone asks for. Enjoy every crunchy tangy bite.

Recipe FAQs

→ What is the best way to prepare Brussels sprouts for this salad?

Trim the ends and remove outer leaves, then thinly slice or shred to create a crisp base for the salad.

→ Can I substitute the salami with another protein?

Absolutely, try cooked chicken, turkey, or keep it vegetarian by adding more chickpeas or beans.

→ Is it necessary to use both provolone and parmesan cheese?

Using both adds depth, but you can use just one or try mozzarella or asiago for variation.

→ How do I keep the salad fresh if preparing ahead?

Toss the ingredients together without dressing, then add the dressing just before serving to maintain crunch.

→ Can I add more vegetables to this dish?

Yes, bell peppers and cucumbers work great, adding crunch and freshness to the mix.