Description
This Italian Chopped Brussels Sprouts Salad is a vibrant, flavor-packed dish featuring crisp shredded Brussels sprouts, savory Genoa salami, creamy provolone, chickpeas, juicy tomatoes, briny olives, and a medley of other Italian-inspired additions. Tossed in a zesty homemade Italian dressing, it’s the perfect main or side salad for any occasion.
Ingredients
Units
Scale
For the Italian Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1–2 teaspoons sugar or honey (to taste)
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
For the Salad:
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4–6 ounces thinly sliced Genoa salami, cut in half or julienned
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/2 cup pitted sliced kalamata or sliced black olives
- 1/4 cup sliced pepperoncinis
- 1/2 small red onion, thinly sliced
- 1/2 cup cubed provolone cheese
- 1/4 cup shaved or shredded parmesan cheese
Instructions
- Make the Dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, sugar or honey, garlic, Dijon mustard, Italian seasoning, salt, and a few grinds of black pepper. Set aside to allow the flavors to meld.
- Shred the Brussels Sprouts: Using a food processor with the slicing attachment, pulse the Brussels sprouts until they are thinly sliced. Alternatively, use a sharp knife to slice the sprouts as thinly as possible.
- Marinate the Brussels Sprouts: Add the shredded Brussels sprouts to a large bowl. Pour the prepared dressing over the top and use tongs to toss well, ensuring all the sprouts are coated. Let them marinate and soften for 30 minutes to absorb the flavors.
- Prep the Remaining Ingredients: While the Brussels are marinating, prep the other salad ingredients: slice the tomatoes, olives, pepperoncinis, red onion, and cube the provolone cheese.
- Assemble the Salad: Add the marinated Brussels sprouts, chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese, and shaved parmesan to a large bowl. Gently toss until everything is evenly combined.
- Serve: Serve immediately, garnished with extra black pepper if desired. Enjoy as a main dish or hearty side.
Notes
- For a vegetarian version, omit the salami and add more chickpeas or your favorite beans.
- The salad is best enjoyed fresh, but leftovers will keep covered in the fridge for up to 2 days.
- You can prep the dressing and chop the veggies in advance to save time.
- Try swapping provolone for mozzarella or another semi-soft Italian cheese as preferred.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 325
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 25mg
