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–+ servings
Italian Sub Salad Two Ways

Italian Sub Salad Two Ways – Fresh & Flavorful Summer Delight

A refreshing twist on the classic Italian sub sandwich, this salad combines fresh veggies and savory meats for the perfect summer delight.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 head Hearts of Romaine Can be swapped with iceberg or other leafy greens.
  • 0.5 lb Salami Substitute with your choice of cured meats like ham or turkey.
  • 0.5 lb Provolone Mozzarella or any favorite cheese works as a substitute.
  • 8 oz Marinated Mini Fresh Mozzarella Balls Use diced cheese of choice if necessary.
  • 1 Cucumber Best enjoyed fresh with no substitutions necessary.
  • 1 Red Pepper Substitute with bell pepper of any hue.
  • 1 cup Mild Pepper Rings Banana peppers can be a great alternative or omit if desired.
  • 1 White Onion Red onion is a milder substitute.
  • 1 tbsp Black Pepper Enhances overall seasoning; adjust to your taste.
  • 1 tbsp Dried Basil Feel free to utilize fresh basil for added freshness.
  • 1 cup Parmesan Grated pecorino is an excellent substitute, or omit for a lighter option.
  • 0.5 lb Pepperoni Leave out for a leaner salad option.
For the Dressing
  • 1 cup Red Wine Vinegar You can swap it with apple cider vinegar if preferred.
  • 0.5 cup Olive Oil Any neutral oil can be used as a substitute.
  • 1 tbsp Garlic Powder Fresh minced garlic can elevate the taste even further.
  • 1 tbsp Dried Basil Optional to use fresh basil.
  • 1 tbsp Brown Sugar Honey or agave can work just as well.
  • 2 tsp Kosher Salt Always remember to adjust to your preference.

Equipment

  • Mixing Bowl
  • Whisk
  • Airtight container

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the chopped hearts of romaine, sliced cucumbers, and red peppers. Add the diced salami, provolone, marinated mozzarella balls, and sliced onions to the bowl, ensuring everything mixes well.
  2. Lightly sprinkle the combination in the bowl with kosher salt and dried basil for added flavor. Gently toss the ingredients together until they're well coated. Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 4 hours or ideally overnight.
  3. While the salad is chilling, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, and brown sugar in a separate bowl. Refrigerate the dressing as well for a couple of hours to enhance the flavors.
  4. When you're ready to serve, remove the salad from the fridge and give it a gentle toss. Present the chilled dressing in a small bowl on the side or mix it in before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 12gProtein: 20gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 1200IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Chill the salad for at least 4 hours for best flavor. Serve dressing on the side to keep greens crunchy.

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