🌿 Mediterranean Italian Brussels Sprout Salad Recipe
Ingredients:
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1 lb (450 g) Brussels sprouts, trimmed and thinly sliced or shaved
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1 cup cherry tomatoes, halved
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1/2 red onion, thinly sliced
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1/2 cup Kalamata olives, pitted and sliced
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1/2 cup roasted red peppers, sliced
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1/4 cup sun-dried tomatoes, chopped
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1/2 cup crumbled feta cheese (or fresh mozzarella pearls)
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1/4 cup toasted pine nuts (or almonds/walnuts)
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Fresh basil and parsley, chopped
Dressing:
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1/4 cup extra virgin olive oil
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2 tbsp balsamic vinegar (or red wine vinegar)
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 clove garlic, minced
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Salt and black pepper, to taste
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1/2 tsp dried oregano
Instructions:
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Prepare the Brussels sprouts by trimming the ends and slicing them thinly (use a sharp knife or food processor).
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In a large salad bowl, combine Brussels sprouts, cherry tomatoes, olives, red onion, roasted peppers, and sun-dried tomatoes.
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In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
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Pour dressing over salad and toss well.
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Add feta cheese and toasted pine nuts. Toss gently.
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Garnish with fresh basil and parsley before serving.
💡 Can be served chilled or at room temperature.
❓ Q&A
Q1: Can I use raw Brussels sprouts in this salad?
Yes! Shaved raw Brussels sprouts add crunch and freshness. Just slice them thinly.
Q2: How can I make this recipe vegan?
Replace feta/mozzarella with vegan cheese or omit it.
Q3: Can I roast the Brussels sprouts instead of using raw?
Yes, roasting adds sweetness and a smoky flavor. Roast at 400°F (200°C) for 15–20 minutes before mixing.
Q4: What nuts work best if I don’t have pine nuts?
Almonds, walnuts, or pecans are great alternatives.
Q5: How long will this salad last in the fridge?
It keeps well for 2–3 days in an airtight container. Add nuts right before serving to keep them crunchy.
Q6: What protein can I add to make it a full meal?
Grilled chicken, shrimp, or chickpeas pair wonderfully.