Description
A vibrant and hearty Italian Chopped Brussels Sprouts Salad featuring thinly sliced Brussels sprouts tossed in a tangy homemade Italian dressing, combined with chickpeas, Genoa salami, cherry tomatoes, olives, pepperoncinis, red onion, and a blend of provolone and parmesan cheeses. Perfect for a fresh, flavorful meal that’s easy to prepare and great for entertaining.
Ingredients
Scale
Italian Dressing
- ⅓ 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
- Make 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 well combined.
- Prepare the Brussels sprouts: Use a food processor with a slicing attachment to thinly slice the Brussels sprouts. If a food processor isn’t available, carefully thinly slice the Brussels sprouts with a sharp knife.
- Marinate Brussels sprouts: Place the shredded Brussels sprouts in a large bowl and pour the dressing over them. Use tongs to thoroughly coat the Brussels sprouts with the dressing. Allow them to marinate for 30 minutes to soak up the flavors.
- Prepare remaining ingredients: While the Brussels sprouts marinate, chop and prepare the chickpeas, Genoa salami, cherry tomatoes, olives, pepperoncinis, red onion, provolone cubes, and shaved parmesan.
- Combine salad ingredients: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese, and parmesan to the marinated Brussels sprouts. Toss everything together gently to combine.
- Serve: Serve immediately, optionally adding extra freshly ground black pepper for seasoning. This salad serves 4 to 6 people.
Notes
- To make this salad vegetarian, simply omit the Genoa salami.
- Check the full recipe post for additional customization ideas and storing tips to keep your salad fresh.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
