Brussels sprouts on a grill are better than Brussels sprouts in an oven. I will not argue about this. The high heat chars the outer leaves while the inside stays tender, and no oven comes close to replicating that. Add hot salami, crispy bacon, smoked mozzarella, and a drizzle of balsamic, and you have a warm salad that actually holds its own as a main. This is exactly what a summer barbecue sideboard should have on it.
How to Make Grilled Brussels Sprouts, Salami, and Smoked Mozzarella
Getting the grill temperature right
Start hot, then back off to medium. You want char marks on the sprouts before they soften, not steam cooking from the start. Try it. Toss them in oil and salt before they hit the grill so the seasoning adheres.
Salami and bacon timing
One minute per side for the salami and bacon. They are thin and they cook fast. Pull them while they still have some flex so they do not turn brittle before you serve. 
Finishing the salad
Grate or tear the smoked mozzarella over everything while the sprouts are still warm so it softens slightly. Add balsamic and the pine nuts last so the nuts stay crunchy.
Grilled Brussel’s Sprouts, Salami, and Smoked Mozzarella
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled sprouts, salami, and smoked mozzarella make a surprisingly earthy summer salad. Perfect for a BBQ or weeknight dinner.
Ingredients
- 1 lbs (454 g) Brussel Sprouts
- 6 slices hot salami
- 6 slices eye bacon
- 1/2 bunch chives
- 2 tbsp roughly chopped parsley
- 2 oz (57 g) toasted pinenuts
- 2 tbsp olive oil
- 1/2 tsp salt
- fresh ground black pepper
- 1-2 tbsp good balsamic
- 1-2 tbsp extra olive oil
- 4 oz (113 g) smoked mozzarella
Instructions
- Prepare all ingredients: chopped parsley, chopped chives, toasted pinenuts, ½ salami and bacon pieces, grated mozzarella.
- In a large bowl, combine trimmed sprouts, salt, pepper, and olive oil; toss to coat.
- Heat a flat BBQ plate to high heat, then reduce to medium. Grill salami and bacon pieces for 1 minute per side, until browned. Remove and set aside.
- Grill sprouts, turning every couple of minutes, for approximately 10 minutes, or until a knife pierces easily. Close the lid; the temperature will rise to approximately 392°F (200°C) between turns.
- Return sprouts to the bowl. Add salami, bacon, parsley, chives, and nuts; mix.
- Dress with balsamic vinegar and olive oil. Add fresh pepper and salt to taste.
- Serve on a plate and sprinkle with smoked mozzarella.
Notes
- For extra smoky flavor, grill the sprouts over high heat for the first few minutes before reducing heat.
- Substitute pancetta or prosciutto for the salami if desired.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the mozzarella may become slightly softer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I make this on a regular stovetop if I don’t have a grill?
Yes. Use a large cast iron skillet over high heat. You won’t get the exact same char, but the browning and caramelization will still be good. Cook the sprouts cut-side down for better contact.
What can I substitute for smoked mozzarella?
Regular fresh mozzarella or burrata both work well. You’ll lose the smoky element, so consider adding a tiny pinch of smoked paprika to the dressing to compensate.
Should I halve the Brussels sprouts before grilling?
Keep them whole if using a flat grill plate so they don’t fall through. If using grill grates, halve them and use a grill basket. Whole sprouts take about 10 minutes with the lid closed.
