Ready to pack in some more veggies with a no-fuss, utterly delicious salad? This vegetarian Italian chopped Brussels sprouts salad is packed with bold Italian flavors and done in 15 minutes. Perfect for pizza night and meal prep, and you'll definitely be back for seconds!
I'm not sure I can put into words just how much I adore this Italian chopped Brussels sprouts salad! But if you like salads that are fresh, flavored-packed, and quick to make, stay with me.
Ready in just 15 minutes, this Brussels salad is packed with bold Italian flavors and tossed in a zesty peperoncini brine dressing (from the very same jar of peperoncini you'll be using!).
Inspired by my habit of turning extra pizza toppings into a side salad (these Greek pita pizzas, specifically), this one is simple, satisfying, and comes together using minimal dishes. Plus, Brussels sprouts are a hardy bunch, so the leftovers stay crisp for days - even in the dressing.
And trust, it's one that you'll pull from the fridge and eat directly from the leftovers bowl. This salad is perfect for pizza night, meal prep, or a simple and nourishing side!
Key Ingredients, Notes & Swaps
- Brussels sprouts - Brussels are the star of the show here! Slicing and chopping them up and tossing with dressing mellows out their flavor, and makes them taste amazing. It's like a slaw, but better!
- Cheese - Feta is pictured above, but I often use cubed provolone or mozzarella (part-skim), or even fresh mozzarella. Use what you have, and even combine a couple different ones if you'd like! Parmesan is always a good topping, but I recommend using at least one of these other cheeses too.
- Dressing - We're actually being lazy and not even shaking a dressing together this time. All we're doing is pouring some of the pepperoncini brine (straight from the jar) into the salad along with some good olive oil and a splash of vinegar. Season with Italian seasoning, and boom. Vinaigrette with no extra dishes.
- Protein - I added and love chickpeas in this salad for protein, but feel free to use another legume (black-eyed peas are amazing), some whole grains (farro or wheat berries would be amazing), or some chopped up chicken. These baked chicken meatballs would also be delicious!
And if you have some day-old bread on the counter... get you some sourdough croutons in this salad - or even crush them into bread crumbs for topping. Not embarrassed that my mouth just watered.
Check out the recipe card for full ingredient deets!
If you have a jar of pickled red onions your fridge, definitely use them in this recipe. They add a wonderful tangy pop of flavor that I can't get enough of!
Instructions
- Step 1: Thinly slice your Brussels sprouts and red onion and give them a light chop. Transfer them to a large bowl.
- Step 2: Add the pepperoncini, olives, marinated artichokes (canned are fine, too), cheese, chickpeas, cilantro, sunflower seeds, and any other add-ins.
- Step 3: Drizzle olive oil over the whole mixture, splash in some pepperoncini brine and vinegar, and season with salt, pepper, and Italian seasoning.
- Step 4: Gently toss together and taste test, adding more brine, vinegar, olive oil, or seasonings as needed. Serve right away or place in the fridge for later!
Sustainability Tips
If you've read about my kitchen sustainability journey at all, you know I believe that our small efforts add up to make a huge difference!
- Save pepperoncini brine. You can use this in other salad dressings as well, not just this one! It gives a bright, zippy flavor to Italian pasta salads. I also love thoroughly clean the jar and using it for homemade pickles or grain and seed storage.
- Eat with the seasons. In summer, it'd be so delicious to add in some of the season's best. Think chopped bell pepper, tomato, basil, and chives. Some finely chopped kale would also be delicious and add some dark green hues, and kale is available in all seasons!
- Parmesan rind. Did you use up some parmesan while making this recipe? Save the rind to simmer in soups and broths for the most amazing flavor, such as this harissa tomato soup and this fresh cherry roasted tomato soup!
Brussels Sprouts Salad FAQ
You can store this salad in the fridge in an airtight container for up to five days. With Brussels sprouts being a hardy bunch, this salad holds up amazingly in the fridge, so leftovers are delicious!
This salad is perfect for Italian nights (think pizza, lasagna, or pasta night)! It's also a great dish go alongside your favorite protein, like salmon, roasted chicken, or grilled chicken. Cold chicken would also make an amazing leftover protein to toss in with your leftovers!
More Giant Salads
If you loved this salad or are looking for more salad ideas, you'll want to check out some of our other flavor-packed salads.
Did you make this vegetarian chopped Brussels sprouts salad? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
📖 Recipe
Vegetarian Italian Chopped Brussels Sprouts Salad
- Total Time: 15 minutes
- Yield: ~8 cups
Description
Fresh, crunchy, and bursting with flavor! This Italian chopped Brussels sprouts salad comes together in 15 minutes with peperoncini, olives, and a zesty brine dressing. Perfect for pizza night, meal prep, or your holiday table.
Ingredients
- 1 16-ounce pack Brussels sprouts
- ½ red onion
- ½ cup pitted kalamata olives, sliced
- 1 12-ounce jar marinated artichokes, drained
- 1 12-ounce jar sliced peperoncini, drained (save brine)
- 1 14-ounce can chickpeas, drained and rinsed
- ¾ cup crumbled feta, diced provolone, or diced mozzarella
- ⅓ cup sunflower seeds
- 1 cup cilantro (or herbs like basil, parsley, chives), finely chopped
- ¼ cup reserved peperoncini brine
- ¼ cup olive oil
- 2-3 tablespoons cider vinegar (or red wine vinegar)
- 1 teaspoon Italian seasoning
- Salt + pepper, to taste
- Optional: grated parmesan, sourdough croutons
Instructions
- Prep Brussels and red onion. Thinly slice Brussels sprouts and red onion using a sharp knife. You could use a mandolin here, but I actually like the slightly "thicker" (yet still thin) slices for this recipe.
- Combine ingredients. Combine all salad ingredients into a large bowl, then drizzle olive, peperoncini brine, and vinegar all over the top. Sprinkle with Italian seasoning, and gently toss the salad together. Taste and add salt and pepper, if desired. Serve it up with some grated parmesan, croutons, or breadcrumbs if desired! This salad is so delicious on the side of a pizza or Italian night. Yummy!
Notes
- Dressing. You're welcome to shake the dressing ingredients together, if you'd like! For this salad, I find that many of the ingredients already add so much flavor, that it's not entirely necessary, so I just pour and toss. If you don't have or don't like cider vinegar, feel free to use red wine vinegar or another light vinegar.
- Protein. I love chickpeas in this salad, but feel free to add your favorite protein! Leftover roasted or grilled chicken is amazing in this. I often add black-eyed peas and a hearty grain such as farro or wheat berries for added texture and nutrients - so good!
- Ingredient swaps. Feel free to swap different cheeses or use two different kinds. When I don't use feta, I love using cubed mozzarella or provolone with parmesan on top! For olives, definitely feel free to swap in other varieties such as manzanilla or yummy Castelvetrano olives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, sides, salads
- Method: Chop, combine
- Cuisine: Italian-inspired
Nutrition
- Serving Size: ~2 cups of salad
- Calories: 525
- Sugar: 10.6 g
- Sodium: 1241.3 mg
- Fat: 31.5 g
- Carbohydrates: 49.3 g
- Fiber: 18.3 g
- Protein: 19.9 g
- Cholesterol: 25 mg
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Orcinus says
This was incredibly delicious and a great way to add brussel sprouts to my repertoire beyond the usual roasting. Thank you!
Tera Gigot says
Yay! It's so nice to have another Brussels sprouts recipe in the rotation. So glad you liked it!