This Italian Chopped Brussels Sprouts Salad is everything you crave in a bold, hearty, flavor-packed salad—vividly colorful, delightfully crunchy, and bursting with tangy, zesty Italian flair. Brussels sprouts get sliced into perfectly thin ribbons and marinated in a punchy homemade Italian dressing, then tossed with savory salami, creamy cheeses, and an abundance of Mediterranean favorites like olives, pepperoncini, and chickpeas. Every bite delivers the best elements of a chopped Italian antipasto board in a single, ultra-refreshing forkful. If you’re seeking a salad that’s just as satisfying as an entrée as it is as a standout side, this one is destined to become your new staple!

Why You’ll Love This Recipe

Antipasto Feast in a Bowl: This salad takes all your favorite Italian deli flavors—salami, sharp cheeses, olives, and more—and brings them together for an irresistibly hearty meal.
Make-Ahead Marvel: The marinated Brussels sprouts only get more delicious as they sit, making this the ultimate prep-ahead dish for gatherings or meal prep.
Vibrant and Nutritious: Packed with fresh veggies, plant-based protein, and healthy fats, this is a salad that tastes indulgent but leaves you feeling energized.
Big, Bold Flavors: Each element—from the zesty homemade dressing to the tangy pepperoncinis—ensures every bite is punchy and memorable.

Italian Chopped Brussels Sprouts Salad Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients truly shine in the Italian Chopped Brussels Sprouts Salad, creating layers of flavor and texture that keep you reaching for another bite. Each component is chosen to deliver freshness, tang, or a savory kick, making every forkful an absolute delight.

Brussels sprouts: Shredded raw, they add an irresistibly crisp, earthy bite that forms the base of this salad.
Chickpeas: These bring subtle nuttiness and heartiness for extra protein and staying power.
Genoa salami: Rich and peppery, it infuses savory, old-school Italian deli flavor in every mouthful.
Cherry or grape tomatoes: Sweet and juicy, they balance the briny and salty ingredients with bursts of color.
Kalamata or black olives: Offering that briny punch, they round out the salad with bold, Mediterranean zip.
Pepperoncinis: These tangy slices wake up your senses and bring a touch of irresistible heat and acidity.
Red onion: Thinly sliced, it adds a hint of sharpness and gorgeous purple color throughout.
Provolone cheese: Creamy cubes add a mellow, milky contrast to the zesty veggies and salami.
Parmesan: Shaved or shredded, it brings salty, nutty depth and a lovely umami finish.
Olive oil: The foundation of your dressing—go for a good quality extra-virgin for the best mouthfeel and flavor.
Red wine vinegar: Bright, tangy, and classic—this lifts and lightens the entire salad.
Sugar or honey: Just a spoonful balances acidity and ties the flavors together.
Garlic: One fresh clove, finely minced, infuses the dressing with aromatic bite.
Dijon mustard: Adds a gentle zing and helps emulsify the dressing beautifully.
Italian seasoning: Classic herbs bring those signature pizza-parlor aromas and rustic depth.
Salt and black pepper: Don’t skip these—season to taste for ultimate flavor pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Part of the magic of the Italian Chopped Brussels Sprouts Salad is how easy it is to tweak based on your mood, what’s in your fridge, or dietary needs. Feel free to get creative and truly make it your own with some of these favorite variations!

Vegetarian twist: Skip the salami and double up on chickpeas, or add marinated artichokes for a plant-based antipasto vibe.
Swap the cheese: Try fresh mozzarella pearls, cubes of fontina, or even a handful of crumbled feta for a new flavor adventure.
Vegan option: Omit the cheeses and use maple syrup in the dressing for a fully vegan Italian salad that doesn’t sacrifice satisfaction.
Crunch factor: Toss in toasted pine nuts, crispy chickpeas, or roasted pepitas for another texture dimension.
Change the meat: Replace Genoa salami with turkey pepperoni, smoked chicken, or even prosciutto to switch things up.

How to Make Italian Chopped Brussels Sprouts Salad

Step 1: Whisk Up the Zesty Italian Dressing

Start by making the lively homemade dressing that will bring your salad together and infuse those Brussels with rich flavor. In a medium bowl, whisk together olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and plenty of cracked black pepper. The tangy, slightly sweet, and herbaceous taste of this dressing is what sets this Italian Chopped Brussels Sprouts Salad apart. Set the dressing aside so the flavors can mingle as you get everything else ready.

Step 2: Shred the Brussels Sprouts

For even, beautiful slivers, use a food processor with the slicing attachment to shred your Brussels sprouts quickly and easily. If you don’t have a food processor, a sharp chef’s knife and a steady hand will do the trick—just slice them as thinly as possible. This step transforms Brussels from humble veggie to the crunchy star of your salad. The paper-thin ribbons soak up the dressing and create the perfect texture contrast to the other ingredients.

Step 3: Marinate the Brussels

Add the shredded Brussels sprouts to a large mixing bowl, then pour over every bit of your tangy Italian dressing. Use tongs to toss well, ensuring that every strand is gleaming and coated for full flavor infusion. Let them marinate and tenderize for 30 minutes—the sprouts will soften just slightly but stay satisfyingly crisp. While they soak up those flavors, you’ll have plenty of time to prep the rest of your salad goodies.

Step 4: Prep and Add the Mix-Ins

While the Brussels work their magic, chop the Genoa salami, halve your tomatoes, slice the olives and pepperoncinis, thinly slice your red onion, and cube the provolone. Drain and rinse your chickpeas so they’re ready to go, too. Once everything is prepped, add all these delicious mix-ins—plus a generous shower of shaved parmesan—right to the bowl with your marinated Brussels. Toss everything gently to combine, letting the colors and textures mingle.

Step 5: Taste and Serve

Give your Italian Chopped Brussels Sprouts Salad one last gentle toss to make sure the dressing is evenly distributed and everything looks bright and inviting. Taste and season with extra black pepper, or an extra squeeze of lemon if you crave more zing. This salad is irresistible served immediately, when the textures are ultra-fresh and the flavors are popping. Pile generous servings into bowls, and get ready to watch it disappear!

Pro Tips for Making Italian Chopped Brussels Sprouts Salad

Ultra-Thin Brussels, Every Time: For the best texture, slice your Brussels as thinly as possible—think slaw-style shreds.
Flavorful Marinate: Don’t rush the 30-minute marinating step; it lets the sprouts soften slightly and absorb all the dressing’s herby tang.
Customize the Crunch: Add the mix-ins just before serving to keep everything crisp and vibrant, especially if prepping in advance.
Salty and Savory Balance: Taste before adding more salt—between olives, cheeses, and salami, this salad already delivers bold, briny goodness.

How to Serve Italian Chopped Brussels Sprouts Salad

Garnishes

Top your Italian Chopped Brussels Sprouts Salad with an extra shower of shaved parmesan, a sprinkle of freshly cracked black pepper, or a drizzle of olive oil for restaurant-worthy presentation. A scattering of torn basil or fresh oregano leaves adds herbal brightness and gorgeous color contrast. Don’t hesitate to add a few more pepperoncini rings or some toasted pine nuts for an extra crunch. Simple garnishes really make the flavors pop and elevate the finished dish.

Side Dishes

This salad pairs beautifully with crusty garlic bread, warm focaccia, or a bowl of classic minestrone soup. Serve it alongside grilled chicken, sautéed shrimp, or a hearty pasta for a well-rounded, family-friendly dinner. It also makes a fantastic lunch on its own with a handful of crackers or a hunk of artisan bread. The bold Italian flavors are wonderful next to any Mediterranean or Italian-inspired main.

Creative Ways to Present

For a party-ready twist, serve spoonfuls of the Italian Chopped Brussels Sprouts Salad atop crostini or mini toast rounds as a vibrant appetizer. Scoop it into endive leaves or radicchio for handheld, crunchy salad boats perfect for sharing. Layer it into mason jars for a picnic or meal prep, so it looks just as wonderful as it tastes when you open it later. Turning this salad into a refreshingly unexpected sandwich or wrap filling is another playful option that shakes up weekday lunches.

Make Ahead and Storage

Storing Leftovers

Leftovers of Italian Chopped Brussels Sprouts Salad keep surprisingly well—just transfer the salad into an airtight container and refrigerate. The Brussels sprouts hold their crunch for up to two days, though the tomatoes and cheese are at their best within 24 hours. If you’re planning ahead, store the dressing and salad separately and toss just before serving for optimal freshness. This makes your salad perfect for lunch the next day or as a speedy side for dinner.

Freezing

While the robust ingredients make for great leftovers, this salad doesn’t freeze well due to the high water content in the veggies and cheeses. Freezing will change the texture of Brussels sprouts, turning them mushy when thawed. For best results, simply enjoy leftovers within a couple of days and make a fresh batch as needed. The good news is, assembly is so fast, you’ll never need to freeze it in advance!

Reheating

There’s no need to reheat Italian Chopped Brussels Sprouts Salad—serve it chilled, cold, or even slightly cool from the fridge for maximum crunch and fresh, lively flavor. If you’ve stored the salad overnight, let it come to room temperature for about 10 minutes before serving to take the chill off and let the flavors shine. Avoid the microwave, as it will ruin the salad’s texture. A quick toss will wake it all up, ready for another round of enjoyment.

FAQs

Can I use a bag of pre-shredded Brussels sprouts for this salad?

Absolutely! Pre-shredded Brussels sprouts are a great shortcut—just give them a quick once-over to pick out any tough pieces, then proceed with the recipe. The texture might be a bit finer, but the Italian Chopped Brussels Sprouts Salad will still taste fantastic.
Is this salad gluten-free?

Yes, Italian Chopped Brussels Sprouts Salad is naturally gluten-free as long as you double-check that your salami and cheeses are certified gluten-free. Always be sure to read package labels if you’re serving to someone with gluten sensitivities.
Can I make Italian Chopped Brussels Sprouts Salad ahead for a party?

Italian Chopped Brussels Sprouts Salad is one of the best make-ahead salad options for a crowd! Assemble the Brussels and dressing up to 24 hours ahead and store in the fridge, then add cheese, salami, and fresh veggies just before serving.
What if I don’t like olives or salami?

No problem! This salad is super flexible—just swap in extra chickpeas, marinated artichokes, roasted red pepper, or even sun-dried tomatoes to keep those bold flavors without the ingredients you’d rather skip.

Final Thoughts

If you’re looking for a crave-able, colorful, and utterly satisfying salad that steals the show at any table, you can’t go wrong with Italian Chopped Brussels Sprouts Salad. With its gorgeous textures and zesty, cheesy flavors, it truly puts a fresh spin on classic Italian favorites. Whether you’re meal prepping for the week, hosting friends, or simply treating yourself to something extra tasty, this salad guarantees happy forks all around. Give it a try, and watch everyone fall in love with every bold, briny, and delicious bite!