Brussels Sprouts Antipasto Salad with an Italian Twist

Who can resist the tempting allure of an antipasto platter? Laden with an assortment of creamy cheeses, savory cured meats, and tangy marinated veggies, it’s a feast for the eyes. Inspired by this culinary delight, we’ve crafted a stunning salad suitable for any special occasion. Shredded Brussels sprouts provide a hearty base, complementing the antipasto mix-ins with their crisp texture.

This salad is highly adaptable to your taste and pantry staples. Not a fan of green olives? Swap them for black or Kalamata. Prefer a different type of salami? Feel free to mix it up. Have some marinated artichokes lying around? Toss them in. Whether you choose Pecorino or Parmesan, the options are limitless.

While this salad requires some prep work, many components can be made ahead of time for convenience. The dressing can be prepared and refrigerated up to 5 days beforehand, just remember to whisk it well after bringing it to room temperature. Shred the Brussels sprouts and prepare the olives, peppers, meats, and cheese up to 2 days ahead, storing them separately.

Whether served as a starter, side, or main course with crusty bread, this versatile salad is sure to impress at any gathering or as a weekday dinner option.


– 2 cloves garlic, finely chopped
– 1/2 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon finely grated lemon zest
– 2 tablespoons fresh lemon juice
– 1 tablespoon honey
– 2 teaspoons Dijon mustard
– 1 teaspoon dried oregano
– 1/4 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to taste

– 1 pound Brussels sprouts, finely shredded
– 1 small red onion, thinly sliced (about 3/4 cup)
– 1 pint cherry tomatoes, halved
– 1 (8-ounce) ball fresh mozzarella, torn into bite-size pieces
– 6 ounces thinly sliced Genoa salami, cut into strips
– 1 cup roasted red peppers, sliced
– 1/2 cup cubed provolone
– 1/2 cup pitted Castelvetrano olives, torn into pieces
– 1/2 cup sliced pepperoni
– 1/2 cup shaved Parmesan cheese, divided
– 1 cup fresh basil leaves, torn into smaller pieces (divided)


1. In a large bowl, whisk together garlic, oil, vinegar, lemon zest, lemon juice, honey, mustard, oregano, and red pepper flakes. Season with salt and black pepper.

2. Make Ahead Tip: The dressing can be made up to 5 days ahead. Store it in an airtight container and refrigerate. Before using, bring it to room temperature and whisk to combine.

1. To the bowl with the dressing, add Brussels sprouts and onion. Toss well to combine. Allow them to sit at room temperature, tossing occasionally, until the sprouts and onions marinate and soften in the dressing, for at least 20 minutes or up to 1 hour.

2. Add tomatoes, mozzarella, salami, roasted peppers, provolone, olives, pepperoni, half of the Parmesan, and three-quarters of the basil. Season with salt and black pepper. Finish by topping with the remaining Parmesan and basil.

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