Italian Antipasto Brussels Sprouts Salad

Who can resist the allure of an antipasto platter? Piled high with a variety of creamy and sharp cheeses, slices of cured meats, and tangy and briny marinated veggies, it’s a beautiful sight to behold. Selfishly, we want to enjoy the flavors of antipasto in as many ways as possible, so we made a showstopping salad inspired by an antipasto platter that is fit for a special occasion. Shredded Brussels sprouts are a great hearty option as the greens in this salad. The mini cabbage-like veggie pairs well with the antipasto mix-ins, and they offer a crisp and crunchy texture.

The salad can be easily customized based on your preferences and with what you already have on hand. Not a fan of green olives? Then swap them out for black or Kalamata. Another type of salami strike your fancy? Have at it. Is there a jar of marinated artichokes collecting dust in your cupboard? Throw them in. Pecorino instead of Parmesan? Go for it! The world is your antipasto salad.

Also keep in mind that this salad is a tad bit heavy on the prep, but for ease, most of the components can be prepared ahead of time. The dressing can be made and refrigerated up to 5 days ahead; just bring it to room temperature and whisk well before using. The Brussels sprouts can be shredded up to 2 days ahead, along with the olives, peppers, meats, and cheese, but make sure to store everything separately.

Serve this salad as a starter or side at your next gathering, but it also makes for a great dinner salad paired with some crusty bread any night of the week.

Did you try this recipe? Let us know how it went in the comments!YIELDS:4 – 6 serving(s)PREP TIME:50 minsTOTAL TIME:50 minsCAL/SERV:814

Ingredients

DRESSING

• 2 cloves garlic, grated or finely chopped (about 1/2 tsp.)
• 1/2 c. extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 1 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 1 tbsp. honey
• 2 tsp. Dijon mustard
• 1 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper

SALAD

• 1 lb. Brussels sprouts, finely shredded
• 1 small red onion, thinly sliced (about 3/4 c.)
• 1 pt. cherry tomatoes, halved
• 1 (8-oz.) ball fresh mozzarella, torn into bite-size pieces
• 6 oz. thinly sliced genoa salami, cut into 1/4″-thick strips
• 1 c. roasted red peppers, patted dry, sliced
• 1/2 c. cubed provolone
• 1/2 c. pitted Castelvetrano olives, torn into small pieces
• 1/2 c. sliced peperoncini 
• 1/2 c. shaved Parmesan, divided
• 1 c. fresh basil leaves, large leaves torn into smaller pieces, divided

Directions

SAVE TO MY RECIPES

• DRESSING
  1. Step 1In a large bowl, whisk garlic, oil, vinegar, lemon zest, lemon juice, honey, mustard, oregano, and red pepper; season with salt and black pepper.
  2. Step 2Make Ahead: Dressing can be made 5 days ahead. Store in an airtight container and refrigerate. Bring to room temperature and whisk to combine before using.
• SALAD
  1. Step 1Add Brussels sprouts and onion to bowl with dressing and toss well to combine. Let sit at room temperature, tossing occasionally, until sprouts and onions marinate and soften in dressing, at least 20 minutes or up to 1 hour.
  2. Step 2Add tomatoes, mozzarella, salami, roasted peppers, provolone, olives, peperoncini, half of Parmesan, and three-quarters of basil; season with salt and black pepper. Top with remaining Parmesan and basil.

Source: Delish