Discover a fresh twist on traditional antipasto with this Italian Antipasto Brussels Sprouts Salad.

Perfect for a light lunch or as a vibrant side dish, this salad combines finely shredded Brussels sprouts with an array of colorful vegetables, savory cheeses, and tangy salami.

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Tossed in a zesty homemade dressing, it’s a delightful blend of textures and flavors that will elevate any meal.

Whether you’re hosting a gathering or simply looking for a delicious, easy-to-make dish, this salad is sure to impress.

Ingredients

For Dressing:

• 2 cloves garlic, grated or finely chopped (about 1/2 teaspoon)
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Salad:

• 1 pound Brussels sprouts, finely shredded
• 1 small red onion, thinly sliced (about 3/4 cup)
• 1 pint cherry tomatoes, halved
• 1 (8-ounce) ball fresh mozzarella, torn into bite-size pieces
• 6 ounces thinly sliced genoa salami, cut into 1/4-inch thick strips
• 1 cup roasted red peppers, patted dry and sliced
• 1/2 cup cubed provolone cheese
• 1/2 cup pitted Castelvetrano olives, torn into small pieces
• 1/2 cup sliced peperoncini
• 1/2 cup shaved Parmesan cheese, divided
• 1 cup fresh basil leaves, large leaves torn into smaller pieces, divided

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Instructions

Step 1: Make the Dressing

• In a large bowl, whisk together the garlic, olive oil, red wine vinegar, lemon zest, lemon juice, honey, Dijon mustard, dried oregano, and crushed red pepper flakes.
• Add salt and freshly ground black pepper to taste.
• Tip: The dressing can be prepared up to 5 days in advance.
• Store it in an airtight container in the refrigerator.
• Before using, bring it to room temperature and give it a good whisk.

Step 2: Prepare the Salad

• In the same bowl with the dressing, add the shredded Brussels sprouts and sliced red onion.
• Toss everything well to coat.
• Let it sit at room temperature for at least 20 minutes (or up to 1 hour) to allow the Brussels sprouts and onions to soften and absorb the dressing flavors.
• Add the cherry tomatoes, mozzarella, salami, roasted red peppers, provolone, olives, peperoncini, half of the Parmesan cheese, and three-quarters of the basil leaves.
• Season with additional salt and black pepper if desired.
• Toss the salad gently to combine.
• Top with the remaining Parmesan cheese and basil leaves for a fresh finish.

FAQs

What can I substitute for Brussels sprouts?

If you’re not a fan of Brussels sprouts or can’t find them, you can use shredded cabbage, kale, or a mix of hearty greens like spinach and arugula. These alternatives will provide a different texture but still absorb the dressing well.

Can I use different types of cheese?

Absolutely! Feel free to substitute with cheeses like feta, goat cheese, or cheddar based on your preference. Keep in mind that different cheeses will alter the flavor profile of the salad.

Simple Italian Antipasto Brussels Sprouts Salad

This Italian Antipasto Brussels Sprouts Salad combines finely shredded Brussels sprouts, fresh vegetables, cheese, and salami, all tossed in a zesty homemade dressing for a flavorful, easy-to-make dish perfect for any occasion.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Marinating Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Ingredients

For Dressing:

• ▢ 2 cloves garlic grated or finely chopped (about 1/2 teaspoon)
• ▢ ½ cup extra-virgin olive oil
• ▢ 2 tbsp red wine vinegar
• ▢ 1 tsp finely grated lemon zest
• ▢ 2 tbsp fresh lemon juice
• ▢ 1 tbsp honey
• ▢ 2 tsp dijon mustard
• ▢ 1 tsp dried oregano
• ▢ ¼ tsp crushed red pepper flakes
• ▢ Kosher salt to taste
• ▢ Freshly ground black pepper to taste

For Salad:

• ▢ 1 lb Brussels sprouts finely shredded
• ▢ 1 small red onion thinly sliced (about 3/4 cup)
• ▢ 1 pint cherry tomatoes halved
• ▢ 1 (8-ounce) ball fresh mozzarella torn into bite-size pieces
• ▢ 6 oz thinly sliced genoa salami cut into 1/4-inch thick strips
• ▢ 1 cup roasted red peppers patted dry and sliced
• ▢ ½ cup cubed provolone cheese
• ▢ ½ cup pitted Castelvetrano olives torn into small pieces
• ▢ ½ cup sliced peperoncini
• ▢ ½ cup shaved Parmesan cheese, divided
• ▢ 1 cup fresh basil leaves, large leaves torn into smaller pieces divided

Instructions

Make the Dressing

1. In a large bowl, whisk together the garlic, olive oil, red wine vinegar, lemon zest, lemon juice, honey, Dijon mustard, dried oregano, and crushed red pepper flakes.

   Add salt and freshly ground black pepper to taste.

   Tip: The dressing can be prepared up to 5 days in advance.

   Store it in an airtight container in the refrigerator.

   Before using, bring it to room temperature and give it a good whisk.

Prepare the Salad

1. In the same bowl with the dressing, add the shredded Brussels sprouts and sliced red onion.

   Toss everything well to coat. Let it sit at room temperature for at least 20 minutes (or up to 1 hour) to allow the Brussels sprouts and onions to soften and absorb the dressing flavors.

   Add the cherry tomatoes, mozzarella, salami, roasted red peppers, provolone, olives, peperoncini, half of the Parmesan cheese, and three-quarters of the basil leaves.

   Season with additional salt and black pepper if desired.

   Toss the salad gently to combine.

   Top with the remaining Parmesan cheese and basil leaves for a fresh finish.

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