Description
A refreshing and vibrant Italian Antipasto Brussels Sprouts Salad that combines the crunch of Brussels sprouts with the flavors of antipasto ingredients.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup salami, diced
- 1/2 cup mozzarella balls, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted red peppers, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3-4 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and pat dry.
- In a large mixing bowl, combine the blanched Brussels sprouts, cherry tomatoes, black olives, salami, mozzarella balls, red onion, roasted red peppers, and fresh basil.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Season with salt and pepper to taste.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For added crunch, sprinkle some toasted pine nuts or walnuts on top just before serving.
- Substitute the salami with pepperoni or turkey slices for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg