A Bold, Crunchy, Italian-Inspired Salad That Eats Like a Meal

When you think of Brussels sprouts, your mind probably jumps straight to roasting pans, caramelized edges, or cozy winter side dishes. But shaved raw Brussels sprouts tell a completely different story—one that’s crisp, vibrant, and unexpectedly addictive. This Italian Chopped Brussels Sprouts Salad with Salami and Cheese takes the beloved flavors of a classic Italian antipasto platter and transforms them into a hearty, crave-worthy chopped salad that works just as beautifully for lunch as it does for dinner.

This is not a dainty side salad. It’s bold. It’s savory. It has texture, richness, acidity, and just enough indulgence to make you forget you’re eating something packed with vegetables. Finely sliced Brussels sprouts form the crunchy base, while salty Italian salami, creamy cheese, and a punchy red-wine vinaigrette bring everything together into one unforgettable bowl.

Whether you’re searching for an easy Brussels sprouts recipe, a meal-prep-friendly chopped salad, or something impressive enough to serve at a gathering, this recipe delivers. It’s quick to assemble, endlessly customizable, and holds up beautifully in the fridge—making it ideal for busy weekdays and entertaining alike.

Why This Italian Brussels Sprouts Salad Works

This salad succeeds because it balances contrasts:

Crunchy vs. Creamy: Raw Brussels sprouts stay crisp, while cheese adds richness.
Salty vs. Fresh: Italian salami brings bold savory notes that play perfectly against the fresh greens.
Sharp vs. Smooth: A tangy vinaigrette cuts through the fat, keeping each bite lively and bright.

Unlike leafy greens that wilt quickly, Brussels sprouts are sturdy. That means this salad actually improves after sitting for a bit, as the dressing gently softens the sprouts without turning them soggy. It’s one of those rare salads that tastes even better the next day.

Ingredients

Fresh Brussels sprouts, trimmed and finely sliced
Italian dry salami, cut into small cubes or thin strips
Semi-hard Italian cheese (such as provolone, asiago, or fontina), cubed
Freshly grated or shaved Parmesan cheese
Extra-virgin olive oil
Red wine vinegar
Dijon mustard
Fresh garlic, finely minced
Crushed red pepper flakes
Freshly ground black pepper
Salt, to taste

Instructions

Trim the ends off the Brussels sprouts and remove any damaged outer leaves. Using a sharp knife or mandoline, slice them very thinly and place them in a large mixing bowl.
Add the chopped salami and cubed cheese to the bowl with the Brussels sprouts.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, crushed red pepper flakes, salt, and black pepper until fully emulsified.
Pour the dressing over the salad ingredients.
Toss thoroughly, ensuring every strand of Brussels sprouts is lightly coated.
Sprinkle in the shaved Parmesan and toss once more.
Taste and adjust seasoning as needed.
Let the salad rest for 10–15 minutes before serving to allow flavors to meld.

What Makes This Salad Italian-Inspired

This recipe borrows its soul from classic Italian antipasto boards—those irresistible spreads of cured meats, cheeses, olives, and sharp dressings. Instead of serving everything separately, this salad brings those elements together in a modern, chopped format.

The salami provides depth and spice. The cheese adds creaminess. The vinaigrette echoes traditional Italian dressings that rely on quality olive oil and vinegar rather than sugar or heavy emulsifiers. The result is a salad that feels indulgent but remains balanced and fresh.

Tips for the Best Chopped Brussels Sprouts Salad

Slice Thinly: The thinner the Brussels sprouts, the more tender and pleasant they are to eat raw.
Use Quality Olive Oil: Because the dressing is simple, good olive oil makes a noticeable difference.
Rest Before Serving: A short resting time softens the sprouts just enough without losing crunch.
Balance the Salt: Salami and cheese are salty—taste before adding extra salt.

Variations and Customizations

This Italian chopped salad is incredibly adaptable:

Add Olives: Chopped Castelvetrano or Kalamata olives add briny depth.
Make It Spicy: Use hot soppressata or increase red pepper flakes.
Go Vegetarian: Skip the salami and add roasted chickpeas or toasted nuts.
Extra Crunch: Toss in toasted pine nuts or sliced almonds.
Lemon Twist: Add a squeeze of fresh lemon juice for extra brightness.

Serving Suggestions

Serve alongside grilled chicken, steak, or roasted fish.
Pair with crusty bread for a simple Italian-style lunch.
Add it to a holiday spread as a fresh counterpoint to rich dishes.
Portion it into containers for meal-prep lunches—it keeps beautifully.

Storage and Make-Ahead Notes

This salad stores exceptionally well. Keep it in an airtight container in the refrigerator for up to three days. In fact, many people prefer it on day two, when the flavors have fully melded. If making ahead, reserve a bit of Parmesan to sprinkle on just before serving for freshness.

Fun Fact: Why Raw Brussels Sprouts Are Trending

Raw Brussels sprouts have surged in popularity thanks to their nutritional value and texture. When shaved thin, they’re less bitter than expected and hold dressings better than most greens. They’re also packed with fiber and vitamin C, making them a powerhouse ingredient that doesn’t sacrifice flavor.

Final Thoughts

This Italian Chopped Brussels Sprouts Salad with Salami and Cheese is proof that salads don’t have to be boring or delicate. It’s bold, satisfying, and layered with flavor—everything you want in a modern, Italian-inspired dish. Whether you’re serving it at a dinner party, packing it for lunch, or adding it to your weekly rotation, this salad earns its place at the table.

Italian Chopped Brussels Sprouts Salad with Salami and Cheese

A bold Italian-inspired chopped salad made with shaved Brussels sprouts, savory salami, creamy cheese, and a tangy vinaigrette.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes