Italian Brussels Sprouts Salad

I remember the first time I had a salad made with raw Brussels sprouts at a trendy café in my neighborhood, and I was genuinely shocked. Growing up, Brussels sprouts were always those little green balls that got roasted until they were basically charred, and honestly, I wasn't a huge fan. But that café served them shredded into delicate ribbons, and suddenly they were this crispy, slightly sweet, nutty base for an incredible salad. That experience completely changed my relationship with Brussels sprouts. When I started developing my own version, I knew I wanted to lean into Italian flavors because there's something about the combination of salty cured meats, briny olives, and creamy cheese that just works magic. I love how this salad bridges the gap between health-conscious eating and pure indulgence. The Brussels sprouts provide that virtuous green vegetable foundation, but then you've got salami and mozzarella bringing richness and satisfaction. The chickpeas add heartiness and protein, making this substantial enough to be a meal on its own. What really makes this salad special is the texture – every bite has this incredible crunch from the raw sprouts, punctuated by creamy cheese, tender beans, and those pops of juicy tomato. It's a salad that actually keeps you interested from first bite to last.

Why I love this recipe

This recipe has become one of my absolute favorites for so many reasons. First off, it's incredibly easy to make but looks and tastes like you put in serious effort. There's something deeply satisfying about transforming a humble vegetable like Brussels sprouts into something this vibrant and delicious. I love that it's a no-cook recipe – on hot days or busy evenings when I don't want to heat up the kitchen, I can still create something that feels special. The make-ahead factor is huge too; I can prep all the components in the morning and just toss everything together when I'm ready to eat. The flavors actually get better as they meld, so leftovers are genuinely exciting. But what I really love is how this salad surprises people. I've served it to Brussels sprouts skeptics who end up asking for the recipe. There's something about the raw preparation that completely changes the flavor profile – none of that sulfurous taste that can come from overcooking them. Instead, you get this fresh, slightly sweet, nutty flavor that pairs perfectly with the Italian ingredients. And honestly, I love how customizable it is. Some days I add artichoke hearts, other times I'll throw in some sun-dried tomatoes or swap the salami for prosciutto. It's become my canvas for whatever Italian ingredients I'm craving. This salad represents everything I love about cooking – simple ingredients, bold flavors, and the ability to make something special without a lot of fuss.

What You Need From Your Kitchen

• Brussels Sprouts: Trim ends and shred thinly into ribbons using a knife or food processor
• Cherry Tomatoes: Wash and halve for bursts of juicy sweetness
• Salami: Cut into thin ribbons or quarter the slices for easy eating
• Chickpeas: Drain, rinse thoroughly, and pat dry
• Olives: Use a mix of kalamata and green olives, pitted
• Mozzarella: Cut into small cubes for creamy texture throughout
• Red Onion: Slice very thinly to add sharp, aromatic bite

Let's Make These Together

Shred the Brussels Sprouts

Start by preparing your Brussels sprouts foundation. Trim off the woody ends and remove any wilted or damaged outer leaves. You want these sprouts looking fresh and vibrant. Now comes the fun part – shredding them into delicate ribbons. If you have a food processor with a slicing blade, this takes mere seconds. Otherwise, slice them as thinly as possible with your sharpest knife. The thinner you go, the better the texture and the more surface area for that dressing to coat. Transfer all those beautiful green ribbons to your largest mixing bowl.

Prep All the Antipasto Ingredients

This is where your salad transforms from simple to spectacular. Halve those cherry tomatoes so their sweet juice can mingle with everything else. Take your salami slices and cut them into ribbons or quarters – you want pieces that are easy to fork. Drain your chickpeas really well and give them a good rinse; pat them dry if you have time. Cube that mozzarella into bite-sized pieces. Slice your red onion as thin as you can manage – paper-thin is ideal because raw onion can be assertive. Toss all of these prepared ingredients into the bowl with your Brussels sprouts.

Add Olives and Dress the Salad

Now we're building those bold Mediterranean flavors. Add both varieties of olives – the kalamata brings that rich, wine-like depth while the green olives offer a bright, slightly fruity note. Pour your Italian dressing over everything. Here's where you channel your inner salad artist – get in there with tongs or two big spoons and toss everything together with enthusiasm. You want every shred of Brussels sprouts, every piece of salami, every chickpea coated in that tangy, herb-filled dressing. Don't be timid; really toss it well so all those flavors can start getting acquainted.

Finish with Parmesan and Garnish

Rain that grated Parmesan over the top of your beautiful creation and give everything one more gentle toss to distribute it throughout. This is your moment to taste and adjust – need more dressing? Add it. Want more zip? Crack some black pepper over the top. When you're happy with the flavor, tear some fresh basil leaves and scatter them over the top for that final touch of Italian perfection. You can serve this immediately while everything is crisp and fresh, or let it chill for 30 minutes so the flavors can really marry together.

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Switch Things Up

I first threw this salad together on a random Tuesday night when I was staring into my fridge, trying to figure out what to do with a bag of Brussels sprouts that had been sitting there for days. I had just come back from an Italian deli where I'd grabbed some really good salami, and inspiration struck. I started shredding those sprouts by hand – honestly, it was therapeutic – and began raiding my pantry for anything Italian. Chickpeas? Sure. Those fancy olives I'd been saving? Why not. Leftover mozzarella? Perfect. I whisked together a quick Italian vinaigrette, tossed everything together, and took that first bite standing right there at my kitchen counter. The crunch of the raw Brussels sprouts against the salty salami and briny olives was a revelation. My partner walked in, took one look at the massive bowl I'd created, grabbed a fork, and we basically devoured half of it before dinner was officially served. Now it's become our go-to when we want something that feels special but doesn't require turning on the oven. Sometimes I'll add sun-dried tomatoes or swap in prosciutto instead of salami. The beauty of this salad is that it's so forgiving – you can make it your own.

Perfect Pairings

This Italian Brussels Sprouts Salad pairs beautifully with so many dishes! Serve it alongside grilled chicken or salmon for a complete Mediterranean-inspired meal. It's fantastic with crusty Italian bread or focaccia – perfect for soaking up that delicious dressing at the bottom of the bowl. If you're hosting, this salad makes an excellent appetizer before serving pasta dishes like lasagna or spaghetti carbonara. For a lighter pairing, serve it with minestrone soup or Italian wedding soup. It also works wonderfully as part of a larger spread with other antipasti like bruschetta, marinated artichokes, and caprese skewers. Wine-wise, a crisp Pinot Grigio or a light Chianti would complement the salad's bright flavors perfectly.

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Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, you can prep all the ingredients ahead and store them separately. However, it's best to toss everything together with the dressing just before serving to maintain the crispness of the Brussels sprouts. If you do dress it in advance, the salad will keep well for up to 2 days in the refrigerator, though the texture will soften slightly.

→ Can I use cooked Brussels sprouts instead of raw?

While this recipe is designed for raw, shredded Brussels sprouts, you could use roasted Brussels sprouts that have been cooled and halved. Keep in mind that the texture and flavor profile will be quite different – raw sprouts are crisp and slightly sweet, while roasted ones are tender and nutty. If using roasted, skip the shredding step.

→ What can I substitute for salami?

There are many great substitutions! Try prosciutto, pepperoni, or ham for other meat options. For a vegetarian version, you could use marinated artichoke hearts, sun-dried tomatoes, or roasted red peppers. You could also add more chickpeas or white beans for protein.

→ How do I shred Brussels sprouts without a food processor?

Simply use a sharp chef's knife! Trim the end off each sprout, cut it in half lengthwise, then place the flat side down on your cutting board and slice as thinly as possible. You can also use a mandoline slicer if you have one, though be very careful with your fingers.

→ Can I use store-bought Italian dressing?

Absolutely! A good quality store-bought Italian dressing works perfectly for this recipe. Look for one with herbs and a good balance of oil and vinegar. If you prefer homemade, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon Italian seasoning, and salt and pepper to taste.

→ How long will leftovers keep?

Leftover salad will keep in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts will soften somewhat as they marinate in the dressing, but many people actually prefer the texture after it sits for a few hours. Just give it a good toss before serving leftovers.

Conclusion

This Italian Chopped Brussels Sprouts Salad is proof that Brussels sprouts deserve so much more love than they get! By shredding them raw and pairing them with classic Italian antipasto ingredients, we've created a salad that's both nutritious and indulgent. The combination of textures – crispy sprouts, creamy mozzarella, tender chickpeas, and chewy salami – makes every bite exciting. Whether you're serving this as a hearty side dish, a light lunch, or bringing it to a potluck, it's guaranteed to impress. The best part is how versatile it is; you can prep everything ahead and toss it together right before serving.