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
Scale
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.
