Go Back
A vibrant chopped salad with shaved Brussels sprouts, cherry tomatoes, salami, mozzarella, olives, and Italian dressing, served in a rustic bowl.

Italian Chopped Brussels Sprouts Salad Recipe – Fresh & Flavorful Low-Carb Side Dish

This Italian Chopped Brussels Sprouts Salad is a bold, crunchy twist on a classic chopped salad. Shaved Brussels sprouts replace lettuce for a hearty base, tossed with savory salami, mozzarella pearls, cherry tomatoes, olives, and a zesty homemade Italian vinaigrette. It’s a flavor-packed, low-carb side or main dish that’s perfect for meal prep, potlucks, or a refreshing lunch. Every bite delivers Mediterranean-inspired goodness with a satisfying crunch!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Antipasto bowl, Chopped salad, Meal prep salad, Side Dish
Cuisine Italian-American fusion
Servings 4
Calories 400 kcal

Equipment

  • Food processor or sharp knife
  • Mixing bowls
  • Whisk
  • Cutting board and knife
  • Measuring Cups and Spoons

Ingredients
  

  • 4 cups shredded Brussels sprouts (raw or lightly blanched)
  • ½ cup diced salami or pancetta
  • 1 cup cherry tomatoes, halved
  • ½ cup canned chickpeas, rinsed
  • ¼ cup sliced pepperoncini
  • ¼ cup black or green olives, chopped
  • ½ cup mozzarella pearls
  • ¼ cup grated Parmesan
  • ¼ cup cubed provolone

Dressing

  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste

Optional Add-ins:

  • Fresh basil or arugula
  • Sun-dried tomatoes
  • Toasted pine nuts or croutons

Instructions
 

  • Prep Brussels Sprouts Trim ends and shred using a food processor or knife. Rinse and pat dry. Lightly blanch if desired.
  • Chop Ingredients Dice meats, halve tomatoes, slice onion, chop olives and pepperoncini. Cube cheeses and grate Parmesan.
  • Make Dressing Whisk olive oil, vinegar, garlic, oregano, salt, and pepper until emulsified.
  • Combine Salad Toss Brussels sprouts with meats, cheeses, veggies, and chickpeas. Add dressing and mix well.
  • Chill and Serve Refrigerate for 15–30 minutes. Garnish with herbs, lemon zest, or croutons before serving.

Notes

  • Make it vegetarian: skip meat, add roasted chickpeas or artichokes
  • Add grains like farro, quinoa, or orzo for bulk
  • Swap dressing for creamy Italian or balsamic glaze
  • Use turkey salami or dairy-free cheese for a lighter version
  • Store in airtight container for up to 3 days
  • Keep dressing separate if prepping ahead
  • Refresh with splash of vinegar before serving
  • Bagged shredded sprouts work well—just rinse and check freshness
Keyword antipasto, Brussels sprouts, chopped salad, Gluten-Free, Italian salad, meal prep, vegetarian option