Italian Brussels Sprouts Salad Recipe

If you love vibrant flavors and a crunchy texture in your salads, you’re going to absolutely adore this Italian Brussels Sprouts Salad Recipe. It’s not just any salad — it’s a lively mix of crisp shaved Brussels sprouts, savory salami, tangy olives, and a perfectly zesty homemade dressing that wakes up your taste buds with every bite. Trust me, once you try this, it’ll quickly become your go-to dish for easy lunches, potlucks, or a refreshing side at dinner.

Ingredients You’ll Need

The ingredients in this Italian Brussels Sprouts Salad Recipe come together like a perfectly balanced Mediterranean dance party on your plate. I love how the tang from the red wine vinegar and the spice of the pepperoncinis mix beautifully with the creamy provolone. When shopping, look for firm, fresh Brussels sprouts and ripe cherry tomatoes for the best flavor.

• Olive Oil: Use good quality extra virgin for a rich and fruity dressing.
• Red Wine Vinegar: Adds the perfect tangy bite that brightens the whole salad.
• Sugar or Honey: Just a touch to balance acidity—adjust sweetness to your taste.
• Garlic: Freshly minced gives an aromatic punch that bottled garlic can’t match.
• Dijon Mustard: Helps emulsify the dressing and adds depth.
• Italian Seasoning: A blend of herbs that ties every flavor together seamlessly.
• Salt & Pepper: Season to enhance all the fresh ingredients.
• Brussels Sprouts: Trimmed with outer leaves removed and thinly sliced for the best texture.
• Chickpeas: Rinsed and drained, they add creaminess and plant-powered protein.
• Genoa Salami: Thinly sliced for that authentic Italian savory flair. Skip if you want a veggie version.
• Cherry or Grape Tomatoes: Halved for bursts of sweetness and juiciness.
• Kalamata or Black Olives: Adds a briny, tangy pop that I always crave.
• Pepperoncinis: Sliced for just the right kick of mild heat and tang.
• Red Onion: Thinly sliced so you get that punch without overpowering.
• Provolone Cheese: Cubed to add a subtle creamy, smoky richness.
• Parmesan Cheese: Shaved fresh to sprinkle on top for that salty umami finish.

Variations

I love making this salad my own depending on the occasion or what’s in my fridge. Feel free to tweak it—you’ll find these little changes can make the salad even more exciting or fit different dietary needs perfectly.

• Make it Vegetarian: I’ve made this a million times without salami and it tastes just as good—sometimes I add toasted walnuts or pine nuts for crunch instead.
• Spicy Kick: If you like a little heat, toss in some red pepper flakes or swap pepperoncinis for banana peppers.
• Cheese Swap: Swap provolone for mozzarella or add crumbled feta for a tangier flavor profile.
• Seasonal Greens: Try using shaved kale or cabbage for a different texture and flavor twist.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Up That Luscious Dressing

Start by grabbing a medium bowl and whisk together the olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper. I like to taste as I go — you want a dressing that’s bright but balanced, with just a hint of sweetness to cut through the tang. This homemade dressing will coat your Brussels sprouts perfectly and soak right in while the salad marinates.

Step 2: Shave Those Brussels Sprouts to Perfection

Now, onto the Brussels sprouts! I use my food processor’s slicing attachment because it’s fast and makes super thin, consistent slices that have a great crunch but aren’t tough to chew. If you don’t have one, no worries — just use a sharp knife and slice them as thinly as possible. Removing those outer leaves and trimming the ends before slicing helps keep the salad crisp and fresh.

Step 3: Marinate for Magic

Put the shredded Brussels sprouts in a large bowl and pour your homemade dressing all over them. Using tongs, toss everything to make sure every textured leaf is coated. Now, this is where the magic happens — let it sit and marinate for about 30 minutes at room temperature. You’ll notice the Brussels soften slightly while soaking up all those gorgeous flavors. It’s the secret to making this salad stand out.

Step 4: Add the Tasty Mix-Ins & Toss

While your Brussels sprouts are marinating, prep your chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, and cheeses. Once everything’s ready, add all those vibrant ingredients to the bowl. Give it a gentle toss to combine evenly. The layers of flavor from the meats, cheeses, and tangy veggies make this salad so satisfying—you’ll love how the textures interplay.

Step 5: Serve & Enjoy!

Serve it immediately with a sprinkle of extra black pepper to taste. I like to add some shaved Parmesan on top right before serving for a finishing touch. This salad serves 4 to 6 people and is perfect as a main or side dish.

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I’m a big fan of finishing this salad with extra cracked black pepper and a drizzle of good olive oil. Sometimes I add a few fresh basil or parsley leaves for a pop of color and fresh herbal brightness—it really makes the salad feel special.

Side Dishes

This salad pairs beautifully with grilled chicken or fish if you want a heartier meal. I also love serving it alongside crusty Italian bread or garlic bread to soak up the dressing and leftover bits. It’s an easy way to make a simple meal feel like a celebration.

Creative Ways to Present

For a party, I like to serve this Italian Brussels Sprouts Salad Recipe in a large rustic wooden bowl to highlight the salad’s colors and textures. Another fun idea is to use individual mason jars for grab-and-go lunches — it keeps everything fresh and looks charming on a picnic table.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, though the salad softens a bit. To refresh the crunch, toss in a handful of extra shaved Brussels sprouts or a few more olives before serving again.

Freezing

This is a fresh salad, so I don’t recommend freezing it — the texture of the Brussels sprouts and the dressing won’t hold up well after thawing. Best enjoyed fresh or refrigerated.

Reheating

Since it’s best served cold or at room temperature, I don’t usually reheat this salad. Just give it a good toss and let it sit out a few minutes if it’s been chilled too long and you’d like to take the chill off before serving.

FAQs

Final Thoughts

This Italian Brussels Sprouts Salad Recipe is one of those dishes that always surprises guests and keeps my family coming back for more. It’s bright, refreshing, and packed with so many delicious textures and flavors that you wouldn’t expect from a simple Brussels sprouts base. Every time I make it, I remember how simple ingredients come together to create something truly special. If you want a salad that’s both easy and impressive, give this one a try—you’ll wonder how you ever lived without it!

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