Recipe Background
Italian Chopped Salad offers a vibrant mix of flavors with Brussels sprouts, provolone, salami, and a luscious dressing. It's easy to prepare and delightfully crunchy.
Ah, the Italian Chopped Salad—a delightful medley bursting with flavors from the heart of Italy. The Brussels sprouts, surprisingly vibrant, soften beautifully in the tangy embrace of a red wine vinegar and olive oil dressing. Each bite gives a playful crunch, while the Dijon mustard adds a touch of sophistication. The subtle touch of sugar or honey brings just the right amount of sweetness to balance the zing, and the finely minced garlic keeps things interesting with a gentle kick.
As you dig into this culinary dream, the salami's savory richness dances with the creamy cubes of provolone and tangy slices of parmesan. Cherry tomatoes, juicy and bright, mingle with briny kalamata olives and pepperoncini, adding a delicious complexity. And who could overlook the chickpeas? Their buttery texture ties everything together, proving this is a salad that requires minimal effort for maximum reward. It’s like having a cozy Italian trattoria right in your kitchen—just without the travel budget.
Preparing this salad feels like a joyful breeze. Thinly slicing Brussels sprouts might sound daunting, but trust that it’s a satisfying task. Once you’ve mastered the art of tossing—preferably with a flourish—watch as everything blends seamlessly. As the aromas fill the air, savory and tangy with hints of garlic and spices, it’s nearly impossible not to snitch a taste. Easy, flavorful, and a little bit cheeky, this salad makes you look effortlessly impressive at any table. Enjoy the fiesta of textures and savor each bite for its vibrant homage to the flavors of Italy.
Ingredients
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey depending on sweetness preference
- 1 clove of garlic finely minced
- 1 teaspoon dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- freshly ground black pepper to taste
For the salad:
- 1 pound Brussels sprouts ends trimmed and outer leaves removed
- 1 (15-ounce) can of chickpeas rinsed and drained
- 4-6 ounces Genoa salami thinly sliced and halved or julienned
- 1 1/2 cups cherry or grape tomatoes halved
- 1/2 cup kalamata pitted and sliced or black olives, sliced
- 1/4 cup pepperoncini sliced
- 1/2 red onion thinly sliced
- 1/2 cup provolone cheese cubed
- 1/4 cup parmesan shaved or shredded
Directions
- In a medium bowl, whisk together the olive oil, red wine vinegar, sugar, garlic, mustard, Italian seasoning, salt, and pepper.
- In a food processor using the slicing attachment or using a knife, pulse or slice the Brussels sprouts until they are thinly sliced. Place the thinly sliced Brussels into a large bowl.
- Pour the dressing over the sliced Brussels and use tongs to toss and coat them in the dressing.
- Allow the Brussels to sit in the dressing marinade for about 30 minutes.
- While the Brussels are marinating, chop and prep the remaining salad ingredients.
- Add the chickpeas, salami, tomatoes, kalamata, pepperoncini, red onion, provolone cheese, and parmesan to the marinated Brussels. Toss to combine.
- Serve immediately with more pepper, to taste.
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