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
Scale
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.
