Name: Italian Brussels Sprouts Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: ⅓ cup olive oil; 3 tablespoons red wine vinegar; 1–2 teaspoons sugar or honey, depending on sweetness preference; 1 clove garlic, finely minced; 1 teaspoon Dijon mustard; 1 teaspoon Italian seasoning; ½ teaspoon salt; Freshly ground black pepper to taste; 1 pound Brussels sprouts, ends 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 cheese

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One of my absolute favorite ways to enjoy Brussels sprouts is this Italian Brussels Sprouts Salad Recipe. It’s bursting with bright, tangy flavors from a homemade Italian dressing and perfectly balanced with savory salami, creamy provolone, and a hint of sweetness from cherry tomatoes. What makes this salad so special is how all these textures and tastes come together in a deliciously satisfying way—you’re getting that satisfying crunch from raw sprouts paired with rich cheeses and briny olives, making it a standout dish anytime.

I usually whip this up when I want something light but still packed with flavor, like for a casual lunch or a family dinner side that’s a little unexpected. Plus, it’s incredibly easy to toss together, and I love that it can even sit for a little while without losing its crispness—perfect for entertaining or meal prep. This Italian Brussels Sprouts Salad Recipe is definitely a keeper and one I find myself coming back to again and again.

Ingredients You’ll Need

Each ingredient in this Italian Brussels Sprouts Salad Recipe plays a role in creating that perfect blend of flavors—from tangy and salty to fresh and crunchy. When you shop, picking fresh Brussels sprouts with tight, green leaves and ripe tomatoes will make a real difference.

Olive oil: Use good quality extra virgin olive oil for a rich, fruity base in the dressing.
Red wine vinegar: Adds bright acidity, balancing the richness perfectly.
Sugar or honey: Just a touch to soften the tanginess; adjust based on your taste.
Garlic: Fresh minced garlic gives the dressing a punch—don’t skip it!
Dijon mustard: Helps emulsify the dressing and adds a subtle tang.
Italian seasoning: A blend of herbs that brings that classic Italian flavor.
Salt and freshly ground black pepper: Essential for seasoning everything beautifully.
Brussels sprouts: Trimmed and cleaned—these are the star of the salad, crunchy and fresh.
Chickpeas: Canned is fine, just rinse and drain them for added protein and texture.
Genoa salami: Thinly sliced, it offers savory, slightly spicy flavor and chew.
Cherry or grape tomatoes: Sweetness and juiciness that brighten the dish.
Kalamata or black olives: Adds saltiness and Mediterranean flair.
Pepperoncinis: For a little kick and tangy crunch.
Red onion: Thinly sliced to add a sharp bite that complements the other flavors.
Provolone cheese: Cubed for creamy, mild richness.
Parmesan cheese: Shaved on top for a salty, nutty finish.

Variations

I love that this Italian Brussels Sprouts Salad Recipe is so flexible—you can easily play around with the mix-ins or adjust it based on what you have on hand or your dietary needs. Feel free to make it your own!

Vegetarian: Skip the salami and add toasted pine nuts or walnuts for crunch and extra protein—I’ve done this often and it’s still wonderfully satisfying.
Vegan: Leave out all cheese and toss in some avocado slices for creaminess; the dressing still holds up beautifully.
Seasonal tweak: Swap out pepperoncinis for roasted red peppers in the summer for a sweeter combo—I tried this last summer, and it was a hit!
Make it lighter: Use less oil in the dressing and increase the lemon juice for a fresher, lighter salad if you’re watching calories.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whip Up the Italian Dressing

Start by combining olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper in a small bowl or jar. I usually give it a good whisk or shake if you’re using a jar to fully emulsify it. This creates that vibrant, tangy dressing that coats everything perfectly. Taste it and adjust sweetness or acidity if you need—it should be balanced, neither too sharp nor too sweet.

Step 2: Prep the Brussels Sprouts and Veggies

Trim off the ends of your Brussels sprouts and peel away any wilted outer leaves. Then, thinly slice them—this is critical for the salad to have the right crunch but still be tender enough to enjoy raw. Using a sharp knife or mandoline helps speed this up. Halve your cherry tomatoes, thinly slice red onion, and slice up the pepperoncinis and olives so everything is ready to mix.

Step 3: Toss Together the Salad

In a large bowl, combine the sliced Brussels sprouts, chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, and cubed provolone. Pour the dressing over the top and toss well to coat everything evenly. The flavors meld beautifully if you let the salad sit for 10-15 minutes before serving, but it’s also great right away if you’re hungry!

Step 4: Finish with Parmesan

Right before serving, sprinkle shaved Parmesan cheese over the salad for that nutty, savory finish. I love how the cheese melts a little into the salad, adding an extra layer of flavor and richness. Don’t skip this step—it really brings the salad to life.

How to Serve Italian Brussels Sprouts Salad Recipe

The image shows several white bowls on a white marbled surface, each holding different ingredients. The largest bowl at the bottom contains bright green Brussels sprouts stacked high. Above that to the right is a white bowl with thinly sliced reddish-pink salami and pepperoni arranged in overlapping layers. Next to it is a bowl of grated white cheese with a shredded texture. Below that, there are thin slices of purple-red onion in a small square white bowl. Above the Brussels sprouts to the left, there is a bowl with white chickpeas, another with light yellow cubed cheese, and a small bowl with shiny green olives. In the center, there is a clear glass bowl holding golden olive oil and a small white bowl with dark balsamic vinegar. A tiny bowl with ground black pepper sits in the middle of the setup. The overall look is fresh and colorful with all the ingredients neatly placed. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically top this salad with a few extra shavings of Parmesan and a sprinkle of freshly cracked black pepper. Sometimes I throw on a handful of toasted pine nuts for extra crunch or chopped fresh basil if I want a herbaceous note. The garnishes not only add texture but make the salad feel a little more elegant without extra fuss.

Side Dishes

This salad is fantastic as a stand-alone lunch, but I love pairing it with grilled chicken or fish for a more substantial meal. It also makes a lovely side alongside pasta dishes or Italian mains like lasagna or baked ziti. The tangy Italian dressing cuts through heavier dishes perfectly.

Creative Ways to Present

For holiday gatherings or dinner parties, I’ve served this Italian Brussels Sprouts Salad Recipe in large glass bowls to show off the colorful layers. Another favorite trick is to serve it in individual mason jars for a fun, portable presentation—plus it’s great for prepping ahead! You could also stuff the salad into hollowed-out bell peppers for a festive twist.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and find they stay fresh and crisp for up to 2 days. The salad actually benefits from a bit of sitting time as the flavors continue to meld. Just give it a quick toss before serving again and maybe a little freshly squeezed lemon juice to brighten it back up.

Freezing

I wouldn’t recommend freezing this salad because the fresh ingredients and cheese don’t freeze well and the texture of raw Brussels sprouts changes. Instead, I suggest making the dressing ahead and storing separately, then tossing it with the salad fresh when you’re ready to eat.

Reheating

This Italian Brussels Sprouts Salad Recipe is best served cold or at room temperature, so reheating isn’t really necessary. If you do want to warm any leftovers with salami or cheese, a quick 30-second zap in the microwave works, but I personally prefer it fresh.

FAQs

Can I use frozen Brussels sprouts for this salad?

For this Italian Brussels Sprouts Salad Recipe, it’s best to use fresh Brussels sprouts because you’re eating them raw. Frozen Brussels sprouts tend to be mushy once thawed and won’t provide the crisp texture that makes this salad so enjoyable.
How do I make the salad less bitter?

If you find Brussels sprouts a bit bitter, try slicing them very thinly and tossing them with a little salt before rinsing—this helps mellow the flavor. The sweet tomatoes and honey in the dressing also balance bitterness nicely in this Italian Brussels Sprouts Salad Recipe.
Can I prepare this salad in advance?

Yes! I actually recommend making the dressing ahead of time and slicing your Brussels sprouts before mixing everything together. Toss the salad right before serving to keep it fresh and crunchy.
What can I substitute for salami if I don’t eat pork?

You can swap out Genoa salami for turkey or chicken salami, or even roasted chickpeas for extra crunch. I’ve also used thinly sliced smoked turkey breast with great results in this Italian Brussels Sprouts Salad Recipe.

Final Thoughts

This Italian Brussels Sprouts Salad Recipe truly holds a special place in my kitchen routine—it’s one of those dishes that feels light and fresh yet deeply satisfying and flavorful. I love sharing it with friends who usually tell me they never thought they’d fall for Brussels sprouts raw until they try this. Give it a go the next time you want to impress with something simple but wow-worthy. Trust me, once you try it, you’ll find yourself making it over and over!

Italian Brussels Sprouts Salad Recipe