Italian Chopped Brussels Sprouts Salad

Imagine crisp, shredded Brussels sprouts bathed in a tangy Italian dressing, complemented by savory bites of Genoa salami, creamy provolone, and bright tomatoes. This Italian Chopped Brussels Sprouts Salad transforms the humble Brussels sprout into an exciting Mediterranean-inspired feast that’s both nutritious and bursting with flavor. Unlike traditional lettuce-based salads, this hearty creation stands up to dressing and only gets better as it sits. You’ll learn how to perfectly shred Brussels sprouts, create a balanced homemade Italian dressing, and assemble a showstopping salad that works as both a satisfying main dish or impressive side.

Why You’ll Love This Recipe

This Italian Chopped Brussels Sprouts Salad is destined to become your new favorite for several compelling reasons. First, it offers incredible textural contrast – the tender-crisp Brussels sprouts provide a satisfying crunch that holds up beautifully against the creamy cheese, meaty salami, and juicy tomatoes. Unlike delicate greens that wilt quickly, this robust salad actually improves with time as the Brussels sprouts marinate and soften slightly in the dressing.

The flavor profile is a perfect balance of savory, tangy, and slightly sweet elements. Each bite delivers a different combination of tastes – from the salty punch of olives and salami to the bright acidity of pepperoncinis and the subtle nuttiness of the raw Brussels sprouts.

Perhaps best of all, this salad is incredibly versatile. It works as a hearty lunch, light dinner, or show-stopping side dish at potlucks and family gatherings. You can prepare it ahead of time, making it perfect for meal prep or entertaining. Even Brussels sprout skeptics find themselves won over by this Italian-inspired transformation!

Ingredients List for the Italian Chopped Brussels Sprouts Salad

This ingredient list combines Mediterranean classics with fresh vegetables for a perfect balance of flavors. The homemade dressing infuses everything with herbaceous Italian notes while the protein-rich additions make this a complete meal.

For the Italian dressing:

• ⅓ cup olive oil
• 3 tablespoons red grape juice vinegar
• 1-2 teaspoons sugar or honey, depending on how sweet you like your dressing
• 1 clove garlic, finely minced
• 1 teaspoon dijon mustard
• 1 teaspoon italian seasoning
• ½ teaspoon salt
• Freshly ground black pepper

For the salad:

• 1 pound brussels sprouts, ended 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

Pro Tips

Achieving the perfect Italian Chopped Brussels Sprouts Salad comes down to mastering a few key techniques:

Perfect Shredding Technique: For the ideal texture, aim for thin, consistent shreds of Brussels sprouts. While a food processor with a slicing attachment provides the most uniform results, a sharp knife works well too. When cutting manually, halve the sprouts lengthwise first, place the flat side down for stability, then slice thinly. This creates the perfect texture that allows the dressing to penetrate while maintaining some crunch.

Marination Matters: Don’t skip the 30-minute marination time! This crucial step softens the Brussels sprouts just enough while allowing them to absorb the dressing flavors. For even better results, make the salad up to 2 hours ahead, reserving the cheese to add just before serving.

Ingredient Prep: For the best flavor balance, ensure your ingredients are properly prepared. Rinse chickpeas thoroughly to remove the canning liquid. Pat dry the pepperoncinis and olives to prevent excess liquid in your salad. Slice the salami and cheese into bite-sized pieces that match the scale of your Brussels sprout shreds for the perfect forkful.

Instructions

Step 1: Make the dressing: in a medium bowl, whisk together the olive oil, red grape juice vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.

Step 2: Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.

Step 3: Add shredded brussels to a large bowl and pour the dressing all over. Next use tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 30 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.

Step 4: Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 to 6.

Variations

Mediterranean Vegetarian Version: Create a meatless version of this Italian Chopped Brussels Sprouts Salad by omitting the salami and doubling the chickpeas for protein. Add 1/2 cup of toasted pine nuts for extra crunch and nutty flavor, plus 1 cup diced cucumber for freshness. This variation maintains the Mediterranean spirit while being completely vegetarian-friendly.

Keto-Friendly Adaptation: For a low-carb version, skip the chickpeas and add 1 cup of diced avocado and an extra 2 ounces of salami. Replace the sugar/honey in the dressing with a keto-friendly sweetener like monk fruit. This adaptation keeps the delicious Italian flavors while making the salad suitable for those following ketogenic diets.

Tuscan Twist: For a Tuscan-inspired variation, add 1/2 cup sun-dried tomatoes (oil-packed and drained) in place of fresh tomatoes, substitute fresh mozzarella pearls for the provolone, and incorporate 1/4 cup toasted walnuts. Add 2 tablespoons of chopped fresh basil just before serving for a fragrant twist on the classic Italian Chopped Brussels Sprouts Salad.

Storage and Serving

This Italian Chopped Brussels Sprouts Salad has excellent staying power compared to lettuce-based salads. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making it perfect for meal prep. If preparing ahead for entertaining, you can assemble all components except the cheese up to 24 hours in advance, then add the cheese just before serving.

For serving, this versatile salad works beautifully in multiple settings. Pair it with crusty Italian bread and a glass of Chianti for a light yet satisfying dinner. For a more substantial meal, serve alongside grilled chicken or a piece of seared salmon. At gatherings, present it in a large, shallow bowl to showcase the colorful ingredients, and provide tongs for easy serving.

For a beautiful presentation, reserve a small amount of each topping to scatter across the top of the salad just before bringing it to the table, highlighting the vibrant components of your Italian Chopped Brussels Sprouts Salad.

FAQs

Can I make this Italian Brussels sprouts salad ahead of time?
Yes! This salad actually improves with a little time. You can prepare it up to 4 hours ahead and refrigerate. For longer prep, keep the dressing separate until 30 minutes before serving. Add the cheese just before serving for the freshest result.

How do I store leftover Brussels sprouts salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the salad may become slightly less crunchy over time.

Can I use pre-shredded Brussels sprouts?
Absolutely! Pre-shredded Brussels sprouts work great in this recipe and save preparation time. Just ensure they’re fresh and not browning at the edges.

Is there a vegetarian alternative to the salami?
Yes! For a vegetarian version, either omit the salami entirely or substitute with 1 cup of diced smoked tofu or 1/2 cup of chopped marinated artichoke hearts for a similar savory element.

What’s the best way to serve this salad?
This Italian Chopped Brussels Sprouts Salad works well as a standalone lunch, a side dish with grilled proteins, or as part of an antipasto spread. For entertaining, serve in a wide, shallow bowl to showcase all the colorful ingredients.

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