Description
A vibrant and hearty Italian Chopped Salad packed with fresh Brussels sprouts, cherry tomatoes, chickpeas, salami, and a flavorful homemade vinaigrette. Perfect for a quick, nutritious meal or a delightful side dish that can be enjoyed immediately or stored for later.
Ingredients
Salad Ingredients
- 12 ounces Brussels sprouts, stems trimmed and finely shredded
- 1 pint cherry tomatoes, halved
- 1 1/2 cups diced mini cucumber
- 1/2 cup thinly sliced pepperoncini
- 3/4 cup pitted olives, halved (any variety)
- 1 15-ounce can chickpeas, drained and rinsed
- 8 ounces pearl mozzarella (or cubed mozzarella or provolone)
- 1/2 cup shaved parmesan
- 6 ounces salami, thinly sliced
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 large garlic clove, grated
- 1/4 cup finely shredded or grated parmesan
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Brussels Sprouts: Thinly shred or shave the Brussels sprouts using a sharp knife, mandoline, or food processor to achieve fine, delicate pieces that blend well with the other salad ingredients.
- Combine Salad Ingredients: In a large mixing bowl, add the shredded Brussels sprouts, cherry tomatoes, diced mini cucumber, sliced pepperoncini, halved olives, drained chickpeas, pearl mozzarella, shaved parmesan, and thinly sliced salami. Gently toss to mix all the components evenly.
- Make the Vinaigrette: In a smaller bowl, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, grated garlic clove, grated parmesan, dried oregano, and season with salt and pepper. Whisk thoroughly until the dressing emulsifies and is well blended.
- Toss and Serve: Pour the vinaigrette over the salad ingredients in the large bowl. Toss everything together until all components are evenly coated with the dressing. Serve the salad immediately for the freshest taste or refrigerate in an airtight container for up to five days to enjoy later.
Notes
- For best texture, shred Brussels sprouts just before assembling the salad to prevent wilting.
- This salad can be customized by substituting salami with other cured meats or omitting for a vegetarian option.
- Use a variety of olives based on your preference for a richer flavor profile.
- Refrigerate leftover salad in a sealed container to maintain freshness for up to five days.
- Adding the vinaigrette just before serving keeps the salad crisp and vibrant.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
