If you are looking for a vibrant and flavorful way to enjoy Brussels sprouts, the Italian Brussels Sprouts Salad Recipe is an absolute game-changer. This dish combines crisp, thinly sliced Brussels sprouts with zesty Italian-inspired flavors, hearty salami, creamy cheeses, and bright bursts of olives and tomatoes, making it a truly satisfying salad for any occasion. Whether you want a light lunch or a stunning side at your next dinner party, this recipe delivers a fresh, tangy, and colorful experience that your taste buds will celebrate.
Ingredients You’ll Need
This Italian Brussels Sprouts Salad Recipe uses simple yet carefully chosen ingredients that work together to create a perfect balance of texture, flavor, and color. Each one plays an important role, making this salad both refreshing and satisfying.
- â…“ cup olive oil: Adds richness and helps marry all the flavors in the dressing.
- 3 tablespoons red wine vinegar: Provides bright acidity to brighten the salad.
- 1-2 teaspoons sugar or honey: Balances the vinegar’s sharpness with a subtle sweetness.
- 1 clove garlic, finely minced: Brings a punch of savory depth to the dressing.
- 1 teaspoon Dijon mustard: Adds a gentle tang and helps emulsify the dressing.
- 1 teaspoon Italian seasoning: Infuses the salad with classic herb flavors that define Italian cuisine.
- ½ teaspoon salt: Enhances all the other ingredients’ flavors.
- Freshly ground black pepper to taste: Delivers a warm, spicy finish.
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed: The fresh, crisp base of the salad.
- 1 (15 ounce) can chickpeas, rinsed and drained: Adds hearty protein and a creamy texture.
- 4-6 oz thinly sliced Genoa salami: Contributes a savory, slightly spicy flavor and chewy bite.
- 1 ½ cups cherry or grape tomatoes, halved: Offer juicy sweetness and vibrant color.
- ½ cup pitted sliced kalamata or sliced black olives: Provide briny, salty bursts that are quintessentially Mediterranean.
- ¼ cup sliced pepperoncinis: Bring mild heat and a tangy kick to the mix.
- ½ small red onion, thinly sliced: Adds crunch and a touch of sharpness.
- ½ cup cubed provolone cheese: Offers creamy, mild richness.
- ¼ cup shaved or shredded parmesan cheese: Sprinkles nutty, salty intensity on top.
How to Make Italian Brussels Sprouts Salad Recipe
Step 1: Whisk the Dressing
Begin by combining your 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 everything together vigorously until the dressing is smooth and the flavors have melded into a delightful tangy blend. This dressing will coat and elevate every bite of your salad.
Step 2: Slice the Brussels Sprouts
Next, you want to slice your Brussels sprouts as thinly as possible to create a tender yet crunchy base. The easiest way is to use a food processor equipped with a slicing attachment, but if that’s not on hand, grab a sharp knife and carefully slice them by hand. The thinness is key—it softens their natural bitterness and makes the salad so enjoyable to eat.
Step 3: Marinate the Brussels Sprouts
Transfer the shredded Brussels sprouts into a large bowl and pour the dressing over them. Using tongs, toss everything so each strand is generously coated with the flavorful dressing. Let the mixture rest for 30 minutes. This marination step softens the sprouts slightly and allows every bit to soak up that irresistible Italian flavor.
Step 4: Prepare the Remaining Ingredients
While the Brussels sprouts work their magic soaking up the dressing, chop and ready the other salad ingredients. Rinse and drain the chickpeas, julienne or halve the Genoa salami, halve your cherry tomatoes, slice the olives and pepperoncinis, thinly slice the red onion, and cube the provolone cheese. Having everything prepped makes assembly a breeze.
Step 5: Combine and Toss
Add your prepared chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, cubed provolone, and shaved parmesan to the marinated Brussels sprouts. Gently toss everything together to combine the textures and flavors evenly. This step brings all the elements together into one harmonious Italian Brussels Sprouts Salad Recipe you will love.
Step 6: Serve
Your salad is ready to enjoy immediately. For an extra flourish, sprinkle on some freshly ground black pepper right before serving. This recipe yields enough to serve 4 to 6 people, making it perfect for both intimate meals and larger gatherings.
How to Serve Italian Brussels Sprouts Salad Recipe
Garnishes
Consider finishing your salad with a drizzle of good-quality extra virgin olive oil or a few extra shavings of parmesan cheese to intensify the flavors. Fresh basil leaves or chopped parsley can also add a fragrant herbal touch that complements the Italian elements beautifully.
Side Dishes
This Italian Brussels Sprouts Salad Recipe stands out as a delightful side but also pairs wonderfully with grilled chicken, roasted pork, or even seafood dishes. Serving it alongside crusty garlic bread or a simple risotto can elevate your meal into an elegant Italian-inspired feast.
Creative Ways to Present
For a fun twist, try serving the salad in individual bowls lined with large lettuce leaves for easy, pretty portions. You could also turn this into a hearty pasta salad by adding cooked farfalle or penne pasta, tossing it all together just before serving to maintain freshness.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Italian Brussels Sprouts Salad Recipe stored in an airtight container in the refrigerator for up to 2 days. Because the sprouts soften with time, it’s best to enjoy the salad fresh or within a day or two to maintain the ideal crunch and flavor balance.
Freezing
Freezing this salad is not recommended since the fresh vegetables and cheeses lose their texture after thawing. The vibrant qualities that make this recipe so delicious shine when served fresh or shortly after preparation.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary and would diminish the crisp, fresh textures. If you want a warm meal, consider using the salad as a side and warming other components of your dish separately.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the provolone and parmesan cheese, and replace the salami with roasted chickpeas or a plant-based substitute. Adjust seasonings to keep that bold Italian flavor alive.
How long can I let the Brussels sprouts marinate?
Marinating for 30 minutes is ideal to soften the sprouts while keeping a little crunch. You can extend this to 1 hour if needed, but longer might make the sprouts too soft.
Can I use fresh salami instead of Genoa salami?
Yes, fresh or any thinly sliced Italian-style salami will work fine. Just choose a variety you enjoy for the best flavor impact.
Is there a good substitute for red wine vinegar?
White wine vinegar or apple cider vinegar can be used as alternatives. Each will slightly change the flavor, but the salad will still be delicious.
What wine pairs well with this salad?
A crisp, light white wine like Pinot Grigio or Sauvignon Blanc complements the salad beautifully, balancing the rich salami and tangy dressing.
Final Thoughts
This Italian Brussels Sprouts Salad Recipe is a must-try for anyone looking to brighten up their meals with fresh, bold flavors and exciting textures. It’s easy to make, packed with nutrition, and perfect for sharing with friends and family. I can’t recommend it enough—give it a go and watch it become one of your favorite go-to dishes.
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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 flavorful Italian Brussels Sprouts Salad featuring thinly sliced Brussels sprouts, tangy red wine vinegar dressing, savory Genoa salami, chickpeas, olives, and a blend of cheeses. This fresh, no-cook salad is perfect for a light lunch or as a side dish and offers a delightful balance of textures and Mediterranean-inspired flavors.
Ingredients
Dressing
- â…“ 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
- Prepare 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 the mixture is well combined and emulsified, forming a flavorful dressing.
- Slice Brussels Sprouts: Use a food processor fitted with a slicing attachment to thinly slice the Brussels sprouts into delicate shreds. If a food processor is unavailable, carefully thinly slice the Brussels sprouts by hand using a sharp knife to achieve a similar texture.
- Marinate Brussels Sprouts: Place the sliced Brussels sprouts in a large bowl and pour the prepared dressing over them. Use tongs or salad utensils to thoroughly coat the Brussels sprouts with the dressing. Allow the mixture to marinate for at least 30 minutes so the sprouts absorb the flavors and soften slightly.
- Prepare Additional Ingredients: While the Brussels sprouts are marinating, chop and prepare the remaining ingredients: rinse and drain the chickpeas, julienne or halve the Genoa salami, halve the cherry or grape tomatoes, slice the kalamata or black olives, slice the pepperoncinis, thinly slice the red onion, cube the provolone cheese, and shave or shred the parmesan cheese.
- Combine Ingredients: After marination, add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone, and parmesan cheese to the bowl with the dressed Brussels sprouts. Gently toss all the ingredients together until evenly combined, taking care not to bruise the delicate sprouts.
- Serve: Serve the salad immediately for the freshest flavor and texture. Optionally, add an extra grind of fresh black pepper on top before serving. This dish serves 6 generous portions and can be enjoyed as a hearty side or light main course.
Notes
- For a vegan version, omit the salami and cheeses or replace cheeses with plant-based alternatives.
- Marinating the Brussels sprouts longer than 30 minutes (up to 2 hours) can make them even more tender and flavorful.
- You can substitute the Genoa salami with other cured meats such as prosciutto or omit for a vegetarian option.
- If you don’t have a food processor, slicing by hand works well but may require extra time and care for thin slices.
- Adjust the sweetness in the dressing by varying the amount of sugar or honey to your taste.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 24 hours; the texture of the sprouts will soften over time.
