If you adore vibrant, flavorful salads that feel like a celebration in every bite, then you are going to fall head over heels for this Italian Chopped Brussels Sprouts Salad Recipe. It beautifully balances the earthiness of shredded Brussels sprouts with juicy cherry tomatoes, savory Italian meats, and rich cheeses—all elevated by a bright, tangy dressing that ties it all together. Whether you’re after a quick lunch, a colorful side, or something new at your next gathering, this salad delivers freshness, texture, and an unmistakable Italian flair that’s simply irresistible.
Ingredients You’ll Need
The magic of this Italian Chopped Brussels Sprouts Salad Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a vital role, from the crisp Brussels sprouts to the salty Parmesan, creating a harmony of flavors and textures that’s both satisfying and nutritious.
- 1 pound Brussels sprouts, trimmed and finely shredded: The hearty, crunchy base of the salad that holds all other flavors beautifully.
- 1 cup cherry tomatoes, halved: Adds bursts of juiciness and vibrant color.
- 1/2 cup chopped roasted red peppers: Brings a sweet smokiness for depth.
- 1/4 cup sliced black olives: Provides a briny contrast that wakes up the palate.
- 1/2 cup diced salami or pepperoni (optional): Infuses savory, meaty richness—great for non-vegetarians.
- 1/2 cup cubed provolone cheese: Offers smooth creaminess to soften the bold veggies.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty finishing touch.
- 1/3 cup extra virgin olive oil: The luscious base of the dressing, bringing everything together while keeping it light.
- 2 tablespoons red wine vinegar: Gives a bright acidity that balances the fats.
- 1 teaspoon Dijon mustard: Adds a gentle tang and slight heat to the dressing.
- 1 clove garlic, minced: For an aromatic punch that complements Italian flavors perfectly.
- 1/2 teaspoon dried oregano: The quintessential herb that lends authentic Italian character.
- Salt and freshly ground black pepper, to taste: Essential seasoning that enhances all the other ingredients.
How to Make Italian Chopped Brussels Sprouts Salad Recipe
Step 1: Prepare and Combine the Vegetables and Cheeses
First things first, finely shred those Brussels sprouts—this gives an incredible texture that’s fresh and crunchy without being bitter. Toss them in a large bowl along with the halved cherry tomatoes, chopped roasted red peppers, sliced black olives, diced salami or pepperoni if using, provolone cubes, and grated Parmesan. This mixture already looks like a colorful Italian masterpiece!
Step 2: Whisk Together the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Add a pinch of salt and a grind or two of black pepper. Whisk vigorously until the dressing emulsifies into a smooth, flavorful blend that will coat every bite delightfully.
Step 3: Dress and Toss the Salad
Pour the dressing over the bowl filled with vegetables, meats, and cheeses. Toss everything thoroughly so the dressing clings to every shredded Brussels sprout and juicy tomato half. This step is where all the magic melds together, bathing the salad in tangy, herbal goodness.
Step 4: Let the Flavors Marinate
Allow your Italian Chopped Brussels Sprouts Salad Recipe to sit for at least 10 minutes before serving. This resting period lets the flavors deepen and intermingle, producing an even more satisfying taste experience whether you serve it chilled or at room temperature.
How to Serve Italian Chopped Brussels Sprouts Salad Recipe
Garnishes
For that extra pop, sprinkle some toasted pine nuts or slivered almonds over the salad just before serving. Freshly torn basil or parsley leaves also add a wonderful herbaceous note that brightens the whole dish.
Side Dishes
This salad pairs beautifully with crusty Italian bread or a simple grilled chicken breast for a light, balanced meal. It’s also fantastic alongside pasta dishes, lending a refreshing contrast to richer, heavier flavors on the table.
Creative Ways to Present
Try serving this Italian Chopped Brussels Sprouts Salad Recipe layered in clear glass jars for an eye-catching presentation at picnics or parties. Alternatively, arrange it atop a bed of mixed greens or arugula for an elegant plate that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the salad to an airtight container and refrigerate. It holds up nicely for up to 2 days, with the flavors continuing to develop. Just give it a gentle toss before serving again.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as the texture of Brussels sprouts and fresh vegetables will suffer when thawed.
Reheating
Since this salad is meant to be served cold or at room temperature, reheating is unnecessary. If preferred, let the salad sit out for a bit after refrigeration to take the chill off before eating.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply omit the salami or pepperoni, and this Italian Chopped Brussels Sprouts Salad Recipe remains bursting with flavor thanks to the cheeses and roasted vegetables.
What’s the best way to shred Brussels sprouts?
You can use a sharp knife to finely slice them, or for speed and consistency, a food processor with a slicing blade works brilliantly.
Can I substitute any ingredients?
Feel free to swap provolone with mozzarella or another favorite Italian cheese. Kalamata olives work just as well as black olives, and you can adjust veggies based on what’s fresh and available.
How long does the salad last?
Stored in the refrigerator, this salad stays fresh and tasty up to 2 days. For best texture, consume it as soon as possible.
Is this salad gluten-free?
Yes, provided the meats and cheeses you use are gluten-free. This makes the Italian Chopped Brussels Sprouts Salad Recipe a great option for gluten-conscious friends.
Final Thoughts
Trust me, once you try this Italian Chopped Brussels Sprouts Salad Recipe, it will quickly become one of your go-to dishes for fresh, bright, and satisfying meals. It’s deceptively easy to make, bursting with texture and flavor, and offers a wonderful way to enjoy Brussels sprouts beyond the usual preparation. Give it a whirl and watch how this vibrant salad lights up your dining table with every bite!
Print
Italian Chopped Brussels Sprouts Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Carb
Description
This Italian Chopped Brussels Sprouts Salad is a vibrant, flavorful dish featuring finely shredded Brussels sprouts tossed with cherry tomatoes, roasted red peppers, olives, savory salami or pepperoni, provolone, and Parmesan cheese. Dressed in a zesty blend of olive oil, red wine vinegar, Dijon mustard, garlic, and oregano, this salad offers a perfect balance of fresh, tangy, and savory flavors. It’s quick to prepare, can be made ahead, and served chilled or at room temperature, making it an ideal healthy and satisfying side or light meal.
Ingredients
Salad Ingredients
- 1 pound Brussels sprouts, trimmed and finely shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped roasted red peppers
- 1/4 cup sliced black olives
- 1/2 cup diced salami or pepperoni (optional)
- 1/2 cup cubed provolone cheese
- 1/4 cup grated Parmesan cheese
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the salad base: In a large bowl, combine the finely shredded Brussels sprouts with halved cherry tomatoes, chopped roasted red peppers, sliced black olives, diced salami or pepperoni if using, cubed provolone cheese, and grated Parmesan cheese, mixing everything evenly.
- Make the dressing: In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until the dressing is well emulsified and smooth.
- Toss salad with dressing: Pour the prepared dressing over the salad ingredients in the large bowl, then toss thoroughly to ensure all components are evenly coated with the flavorful dressing.
- Let flavors meld: Allow the salad to sit for at least 10 minutes before serving. This resting time helps the Brussels sprouts soften slightly and the flavors to blend beautifully.
- Serve: Enjoy the salad chilled directly from the fridge or at room temperature for the best flavor experience.
Notes
- For a vegetarian option, omit the salami or pepperoni and increase the cheese slightly if desired.
- To save time, use a food processor to finely shred the Brussels sprouts quickly and uniformly.
- This salad can be prepared in advance and stored covered in the refrigerator for up to 2 days without losing quality.
- Use gluten-free salami or meats to maintain a gluten-free dish.
