Why You’ll Love This Italian Chopped Brussels Sprouts Salad
Hey there, fellow food lovers! Are you ready for a salad that’s anything but boring? This Italian Chopped Brussels Sprouts Salad is a game-changer. Forget limp lettuce and bland dressings – this recipe bursts with vibrant flavors and textures that will dance on your tongue. Picture this: crisp-tender Brussels sprouts, juicy cherry tomatoes, salty Genoa salami, and creamy provolone cheese all tossed in a tangy red wine vinaigrette. It’s a symphony of tastes, a party in your mouth!
What makes this salad so special? It’s the unexpected combination of ingredients. The slightly bitter Brussels sprouts are beautifully balanced by the sweetness of the tomatoes and the sharpness of the red wine vinegar. The salami adds a satisfying salty crunch, while the chickpeas provide a hearty protein boost. The provolone melts beautifully into the mix, adding richness and creaminess. It’s the perfect blend of sweet, savory, and tangy – a truly addictive combination!
Beyond the incredible taste, this salad is incredibly quick to prepare. You’ll be enjoying this deliciousness in under 30 minutes. It’s perfect for a weeknight dinner, a potluck contribution, or a light yet satisfying lunch. It’s also incredibly versatile. You can easily adjust the ingredients to your liking, making it a perfect customizable recipe for any occasion. Prepare yourself for a flavor explosion that’s both refreshing and utterly satisfying. Trust me, you’ll be coming back for seconds (and thirds!).
What You’ll Need
This recipe calls for fresh, high-quality ingredients to truly shine. Here’s what you’ll need to create this culinary masterpiece:
- Genoa salami (4 oz): Adds a salty, savory kick and satisfying texture. Look for a good quality salami with a nice peppery flavor.
- Brussels sprouts (1 lb): The star of the show! Choose firm, tightly closed sprouts for the best flavor and texture.
- Cherry or grape tomatoes (1 1/2 cups): Their sweetness perfectly complements the Brussels sprouts’ slight bitterness.
- Chickpeas (15 oz can): Adds protein and a lovely creamy texture. Rinse and drain them well before adding.
- Garlic (1 clove): A touch of garlic adds depth and richness to the dressing.
- Pepperoncinis (1/4 cup): Bring a delightful spicy tang to the mix. You can adjust the amount to your preference.
- Red onion (1/2 small): Adds a subtle sharpness and beautiful color to the salad.
- Dijon mustard (1 tsp): A touch of Dijon mustard adds a creamy texture and a little zing to the dressing.
- Kalamata or sliced black olives (1/2 cup): Their briny flavor adds another layer of complexity to the salad.
- Sugar or honey (1 tsp): Balances the acidity of the vinegar and adds a touch of sweetness.
- Freshly ground black pepper (to taste): Enhances the overall flavor profile.
- Italian seasoning (1 tsp): A classic blend of herbs that brings out the best in Italian-inspired dishes.
- Salt (1/2 tsp): Enhances the flavors of all the ingredients.
- Olive oil (1/3 cup): The base of the dressing, adding richness and flavor.
- Red wine vinegar (3 tbsp): Provides the perfect tangy counterpoint to the other ingredients.
- Parmesan cheese (1/4 cup): Adds a salty, nutty, and umami flavor to the salad. Grate it fresh for the best taste.
- Provolone cheese (1/2 cup): Provides a creamy, melty texture and a mild, slightly nutty flavor.
Step-by-Step Instructions
Let’s get cooking! This recipe is surprisingly easy, even for beginner cooks.
- Prep the Brussels sprouts: Trim the ends off the Brussels sprouts and thinly slice them. Tip: For extra-crisp sprouts, you can blanch them briefly in boiling water for about 2 minutes, then immediately plunge them into an ice bath to stop the cooking process.
- Prepare the other vegetables: Halve or quarter the cherry tomatoes. Finely chop the red onion. Mince the garlic clove. Slice the pepperoncinis (if using whole ones).
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar (or honey), Italian seasoning, salt, and freshly ground black pepper. Tip: Taste the dressing and adjust the seasoning to your preference. You might want to add a little more salt, pepper, or vinegar depending on your taste.
- Combine the ingredients: In a large bowl, combine the sliced Brussels sprouts, halved cherry tomatoes, chickpeas, red onion, pepperoncinis, Kalamata olives, and Genoa salami.
- Add the dressing: Pour the dressing over the salad and gently toss to coat everything evenly. Tip: Don’t over-toss the salad, as this can bruise the sprouts and make them less crisp.
- Add the cheese: Just before serving, add the grated Parmesan cheese and shredded provolone cheese. Gently toss again to combine. Tip: To get the best flavor and texture from the provolone, you can let the salad sit for a few minutes to allow the cheese to slightly melt from the warmth of the other ingredients.
- Serve and enjoy! This salad is best served immediately, but it can also be made ahead of time and stored in the refrigerator (see Storing and Reheating section below).
Tips for Success
To ensure your Italian Chopped Brussels Sprouts Salad is a resounding success, keep these tips in mind:
Don’t overcook the Brussels sprouts. Slightly crisp-tender is the goal. Overcooked sprouts will be mushy and unpleasant. For the best texture, aim for a quick saute or blanch followed by an ice bath. Ensure your salami is of high quality. A good quality salami will elevate the flavor of your entire salad. Finally, don’t be afraid to adjust the seasoning to your taste. Add more pepperoncini for extra heat, more vinegar for extra tang, or more honey for extra sweetness. Your taste buds are your guide!
Variations to Try
Feeling creative? Here are a few variations to spice things up:
Vegetarian: Omit the Genoa salami. Add toasted pine nuts or sunflower seeds for extra crunch and healthy fats. Consider adding crumbled feta cheese instead of provolone for a tangier twist. A sprinkle of balsamic glaze adds a touch of sophistication. Spicy: Add a pinch of red pepper flakes to the dressing for a kick. Gluten-Free: Ensure your salami is gluten-free. Most are, but it’s always good to check the label. Heartier Salad: Add some cooked quinoa or farro for a more filling meal.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but if reheating is necessary, gently toss the salad with a little olive oil and microwave for 1-2 minutes or until warmed through. Avoid over-reheating, as this will make the Brussels sprouts mushy. Freezing this salad is not recommended, as the texture will be compromised upon thawing.
Frequently Asked Questions
Q: Can I substitute the Genoa salami with another type of salami? A: Absolutely! Other Italian salamis like soppressata or capicola would work well. You could even use prosciutto for a milder flavor.
Q: How long does the salad keep in the refrigerator? A: The salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully over time.
Q: Can I make the dressing ahead of time? A: Yes! The dressing can be made a day or two in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld, creating an even more delicious dressing.
Q: What can I add to make the salad more substantial? A: Add cooked grains like quinoa or farro, roasted chickpeas for extra protein, or grilled chicken or tofu for a heartier meal.
The Final Word
This Italian Chopped Brussels Sprouts Salad is more than just a side dish; it’s a culinary adventure! The vibrant flavors, satisfying textures, and ease of preparation make it a perfect addition to any meal. So, gather your ingredients, follow the simple steps, and prepare to be amazed by the deliciousness. Don’t forget to leave a comment and let me know what you think! Rate the recipe and share your experience – happy cooking!
Italian Chopped Brussels Sprouts Salad
Equipment
- Large bowl
- Cutting board
- Knife
Ingredients
Meats
- 4 oz Genoa salami
Vegetables
- 1 lb Brussels sprouts
- 1.5 cups Cherry or grape tomatoes
- 1 can (15 ounce) Chickpeas
- 1 clove Garlic
- 0.25 cup Pepperoncinis
- 0.5 Red onion small
Condiments & Cheese
- 1 tsp Dijon mustard
- 0.5 cup Kalamata olives pitted
- 1 tsp Sugar or honey
- 0.25 cup Parmesan cheese
- 0.5 cup Provolone cheese
Dressing
- 1 Black pepper Freshly ground
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.33 cup Olive oil
- 3 tbsp Red wine vinegar
Instructions
- Trim and halve the Brussels sprouts, then thinly slice.
- Dice the salami, cherry tomatoes, red onion, and pepperoncinis.
- Mince the garlic clove.
- In a large bowl, combine the Brussels sprouts, salami, tomatoes, chickpeas, garlic, pepperoncinis, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar or honey, salt, pepper, and Italian seasoning.
- Pour the dressing over the salad and toss to combine.
- Stir in the Kalamata olives, Parmesan cheese, and Provolone cheese.
- Serve immediately or chill for later.