Description
This Italian Brussels Sprouts Salad combines the vibrant crunch of fresh Brussels sprouts with savory Genoa salami, creamy provolone, and tangy Italian dressing. Enhanced with chickpeas, cherry tomatoes, kalamata olives, pepperoncinis, and a blend of Italian seasonings, this salad offers a perfect balance of flavors and textures, ideal as a refreshing side or a light main dish.
Ingredients
Scale
Italian Dressing
- 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
Salad
- 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
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until well combined and emulsified.
- Prepare the Brussels sprouts: Trim the ends and remove any outer leaves of the Brussels sprouts. Shred or thinly slice the Brussels sprouts using a sharp knife or food processor to achieve a salad-friendly texture.
- Combine salad ingredients: In a large bowl, add the shredded Brussels sprouts, rinsed and drained chickpeas, thinly sliced Genoa salami, halved cherry or grape tomatoes, sliced kalamata or black olives, sliced pepperoncinis, thinly sliced red onion, cubed provolone cheese, and shaved parmesan cheese. Gently toss all the ingredients together.
- Toss with dressing: Pour the prepared Italian dressing over the salad mixture. Toss gently but thoroughly to coat all components evenly with the dressing.
- Chill and serve: For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature for a refreshing and flavorful Italian-inspired salad.
Notes
- Shredding the Brussels sprouts finely helps to soften their texture and improve the salad’s eatability.
- Adjust the sweetness in the dressing to balance the acidity based on your taste preference.
- Feel free to substitute the Genoa salami with another cured meat or make it vegetarian by omitting the meat and adding more cheese or beans.
- Chilling the salad before serving enhances the flavor integration but it can be served immediately if needed.
- Use freshly grated or shaved parmesan for best flavor impact.
