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–+ servings

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.
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Prep Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Italian
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

  • 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

  • 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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