Italian Brussels Sprouts Salad Recipe

If you’re looking for a fresh, vibrant salad that feels like a hug from Italy, then you absolutely have to try this Italian Brussels Sprouts Salad Recipe. I love this salad because it’s crunchy, tangy, and bursting with so much flavor you’ll wanna make it again and again. Whether you’re new to Brussels sprouts or a longtime fan, this recipe has a way of turning that sometimes intimidating veggie into a star of your meal. Stick around—I’ll walk you through every step to make sure you nail it perfectly.

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Ingredients You’ll Need

This Italian Brussels Sprouts Salad Recipe gets its charm from fresh, simple ingredients that work beautifully together—the rich salami, tangy olives, and creamy cheeses round out the crisp sprouts. When shopping, look for bright, firm Brussels sprouts and ripe cherry tomatoes for the best flavor.

• Brussels sprouts: Choose small to medium-sized sprouts with tight, bright green leaves for the best crunch.
• Chickpeas: Rinsing canned chickpeas removes excess salt and helps the salad taste fresher.
• Genoa salami: Thinly sliced, it adds a salty, savory note that makes this salad irresistible.
• Cherry or grape tomatoes: Choose firm and ripe for a burst of natural sweetness.
• Kalamata or black olives: Their briny flavor adds depth and pairs perfectly with the dressing.
• Pepperoncinis: For a mild tangy heat that wakes up your palate.
• Red onion: Use thin slices to avoid overpowering sharpness while adding crunch and color.
• Provolone cheese: Cubed for creamy texture and mild, nutty flavor.
• Parmesan cheese: Shaved or shredded to bring a salty, umami finish.
• Olive oil: A good quality extra virgin is key for the dressing’s rich base.
• Red wine vinegar: Balances the oil with acidity and brightness.
• Sugar or honey: Adds a touch of sweetness to soften the vinegar’s bite.
• Garlic: Freshly minced for punchy, aromatic flavor.
• Dijon mustard: Helps emulsify the dressing and adds a subtle tang.
• Italian seasoning: A mix of dried herbs that ties the dressing to the salad’s Mediterranean vibe.
• Salt and pepper: Essential for seasoning to taste.

Variations

I love how flexible this Italian Brussels Sprouts Salad Recipe is—you can easily swap or skip ingredients depending on your preferences. It’s a blank canvas for creativity!

• Vegetarian Version: I’ve often skipped the salami and found the salad just as satisfying, especially when you add a bit more cheese or nuts for protein.
• Nutty Crunch: Adding toasted pine nuts or walnuts gives a delightful texture and boosts the flavor dimension.
• Spicy Kick: Toss in some red pepper flakes or diced jalapeño if you like a bit of heat.
• Seasonal Twist: Swap pepperoncinis for roasted red peppers in the summer for a sweeter touch.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Together the Dressing

Start by mixing olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly cracked black pepper in a medium bowl. Use a whisk to emulsify everything—this helps the dressing cling perfectly to the shredded Brussels sprouts later. I find that letting it rest a few minutes before the next step really lets the flavors meld.

Step 2: Shred the Brussels Sprouts

Next comes the fun part: shredding. I usually use my food processor with the slicing attachment because it’s super quick and gets beautifully thin slices, but if you don’t have one, don’t worry—use a sharp knife. Just slice thinly and evenly. You’ll find this takes a bit of patience but is worth the effort. The texture is what makes this recipe shine.

Step 3: Marinate the Brussels Sprouts

Put your shredded Brussels sprouts in a large bowl, then pour the dressing all over. Toss with tongs until the sprouts are thoroughly coated. Then, let them sit for about 30 minutes so they soak up all that tangy flavor. This step really softens the bitterness and brightens the sprouts, making them infinitely more delicious.

Step 4: Add the Mix-ins and Toss

While the Brussels sprout base is marinating, prep the other ingredients: rinse and drain chickpeas, slice salami, halve tomatoes, and thinly slice the red onion. Once everything is ready, add them to the bowl along with the olives, pepperoncinis, provolone cubes, and parmesan. Toss gently but thoroughly to combine all those layers of flavors. Serve right away, garnished with extra black pepper if you like.

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I usually finish this salad with a fresh shave of parmesan and an extra crack of black pepper. Sometimes I sprinkle some toasted pine nuts on top for a little extra crunch and nutty flavor. It’s those finishing touches that really elevate the dish.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, but I also love serving it alongside warm crusty bread and a simple soup for a lighter meal. It’s great for potlucks or family dinners because it holds up well without getting soggy quickly.

Creative Ways to Present

For special occasions, I like to serve this salad in a large glass bowl so all the colorful layers are visible. You could also build individual servings in mason jars for a charming presentation at picnics or casual parties. Trust me, they get compliments every time!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, but I’ve noticed the salad tastes best within 24 hours as the sprouts can become a bit softer over time. If you want to rescue it the next day, toss with a little fresh dressing before serving.

Freezing

This salad doesn’t freeze well because of the fresh veggies and dressing, so I don’t recommend freezing. It’s best enjoyed fresh and vibrant!

Reheating

Since it’s a cold salad, reheating isn’t really needed. But if you prefer it at room temp, just let leftovers sit out for 15 minutes before eating—that definitely brings out more flavors compared to eating it straight from the fridge.

FAQs

Final Thoughts

This Italian Brussels Sprouts Salad Recipe has quickly become a staple in my kitchen because it’s fresh, flavorful, and so easy to make—a real crowd-pleaser without the fuss. I love how each bite delivers a satisfying mix of textures and tastes, and I know you’ll enjoy it as much as my family does. So go ahead, try it out, and make it your own! It’s the kind of recipe that feels special yet totally doable for any weeknight or gathering.

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