Why You’ll Love Italian Chopped Brussels Sprouts Salad Recipe
This salad is fresh, filling, and full of texture. It works as a hearty lunch, a light dinner, or a colorful side dish. The Brussels sprouts stay crisp even after being dressed, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Italian dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 to 2 teaspoons sugar or honey
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper
For the salad:
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 can chickpeas, rinsed and drained
- 4 to 6 ounces thinly sliced Genoa salami, halved or julienned
- 1 ½ cups cherry or grape tomatoes, halved
- ½ cup sliced kalamata or black olives
- ¼ cup sliced pepperoncini
- ½ small red onion, thinly sliced
- ½ cup cubed provolone cheese
- ¼ cup shaved or shredded parmesan
Directions
Whisk together the olive oil, red wine vinegar, sugar or honey, garlic, Dijon mustard, Italian seasoning, salt, and black pepper in a medium bowl.
Shred the Brussels sprouts using a food processor with a slicing attachment, or thinly slice them with a sharp knife.
Place the shredded Brussels sprouts in a large bowl. Pour the dressing over them and toss well. Let them marinate for about 30 minutes.
Add the chickpeas, salami, tomatoes, olives, pepperoncini, red onion, provolone, and parmesan. Toss everything together until well combined.
Serve immediately with extra black pepper if desired.
Servings and timing
Servings: 4 to 6
Prep time: 45 minutes
Cook time: 0 minutes
Total time: 45 minutes
Variations
Make it vegetarian by leaving out the salami.
Make it vegan by omitting the salami, provolone, and parmesan.
Add grilled chicken for extra protein.
Swap the salami for turkey, ham, or crispy bacon.
Add cucumber, bell pepper, avocado, or cooked pasta for a more filling version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
This salad does not need reheating. Serve it cold straight from the fridge, or let it sit at room temperature for a few minutes before serving.
FAQs
Can I make this salad ahead of time?
Yes. You can prep the dressing, shred the Brussels sprouts, and chop the toppings ahead of time. Toss everything together when ready to serve.
Can I use pre-shredded Brussels sprouts?
Yes, pre-shredded Brussels sprouts work well and save time.
What can I use instead of salami?
Grilled chicken, turkey, ham, bacon, or extra chickpeas all work well.
Is this salad vegetarian?
It can be vegetarian if you leave out the salami.
Can I make it vegan?
Yes. Skip the salami and cheeses, or use vegan cheese alternatives.
Do Brussels sprouts need to be cooked first?
No. They are used raw and shredded thinly for a crunchy salad texture.
How long should the Brussels sprouts marinate?
About 30 minutes is best so they soften slightly and absorb the dressing.
Can I add pasta?
Yes. Cooked bowtie, elbow, or cavatappi pasta would make it heartier.
What cheese works best?
Provolone and parmesan give this salad classic Italian flavor, but mozzarella also works.
How long does it last in the fridge?
It keeps well for 2 to 3 days in an airtight container.
Conclusion
Italian chopped Brussels sprouts salad is a fresh, crunchy, and satisfying recipe that brings bold Italian-inspired flavors into one easy bowl. With a sturdy Brussels sprouts base, protein-packed toppings, and a tangy homemade dressing, it is perfect for meal prep, lunch, dinner, or a flavorful side dish.
Italian Chopped Brussels Sprouts Salad
A fresh and flavorful Italian chopped Brussels sprouts salad packed with crunchy vegetables, tangy additions, and a zesty homemade dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 lb Brussels sprouts, trimmed and finely chopped
- 1/2 cup chopped artichoke hearts
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup canned chickpeas, drained and rinsed
- 1/3 cup shredded or chopped mozzarella cheese
- 1/4 cup sliced black or kalamata olives
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Trim and finely chop the Brussels sprouts, then add them to a large mixing bowl.
- Add the artichoke hearts, sun-dried tomatoes, chickpeas, mozzarella, olives, red onion, and basil to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- Let the salad sit for 10–15 minutes to allow the flavors to meld, then serve.
Notes
- You can make this salad ahead of time; it keeps well in the fridge for up to 2 days.
- For a vegan version, omit the mozzarella or use a dairy-free alternative.
- Add grilled chicken or salami for extra protein if desired.
- Adjust vinegar and seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
