Italian Sub Salad, Two Ways
Ah, the Italian Sub Salad—a vibrant, colorful medley that brings all the flavors of a classic Italian sub into a fresh, crunchy salad. I remember the first time I made this salad for a sun-soaked picnic with friends; the scents of succulent meats, creamy cheese, and zesty olives danced in the air, wrapping us in comfort like a soft, warm blanket. As we sat beneath a sprawling oak tree, laughter echoed, and each bite of the salad sparked playful reminiscing about family gatherings filled with good food and shared stories.
This Italian Sub Salad comes together so easily and is perfect for any occasion—whether you’re hosting a summer barbecue or just looking for a simple weeknight dinner. And here’s a little bonus: this recipe gives you the option to please both your carb-loving friends and those who prefer a lighter option. So, get ready to pin this delightful recipe for later; it’s one you won’t want to forget!
Why You’ll Love This Recipe
- Quick and Easy: Whip this salad up in no time for a delightful weeknight dinner.
- Serve It Two Ways: Perfectly versatile for both low-carb and carb-loving guests.
- No Cooking Required: Just chop, mix, and chill—no kitchen chaos here!
- Crowd-Pleasing: Loaded with familiar flavors that everyone loves, making it a family favorite.
- Flavorful and Fresh: A burst of colors and tastes that brightens any table.
What You’ll Need
For The Salad:
- 2 hearts of romaine, shredded
- 1/2 lb of salami, sliced, cut into squares
- 1/2 lb of provolone, sliced, cut into squares
- 8 oz package of marinated mini fresh mozzarella balls
- 1 cucumber, sliced thin
- 1 red pepper, sliced into strips
- 1 cup of mild pepper rings
- 1 white onion, sliced into strips
- 1 tablespoon black pepper
- 1 tablespoon dried basil
- 1 cup of Parmesan, cubed
- 1/2 lb pepperoni, diced
For The Dressing:
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon brown sugar (or a natural sweetener)
- 2 teaspoons kosher salt
*You can also make this salad for carb lovers by adding one cooked and cooled bag of tri-colored tortellini right before serving. Simply split the ingredients and add tortellini to one half while omitting the lettuce for the low-carb version!
Let’s Make It Together
- In a large bowl, add the shredded romaine lettuce and start layering in the two peppers, salami, provolone, mini mozzarella balls, onions, cucumbers, and all those delicious pepperoni bits.
- Arrange the ingredients artfully over the lettuce to create a vibrant mosaic of color and flavor. Don’t forget to sprinkle lightly with some salt and dried basil for an extra kick!
- Cover the bowl with plastic wrap and pop it in the refrigerator. Let it chill for 4 hours or ideally overnight—this helps the ingredients mingle and develop those tasty flavors.
- Meanwhile, whisk together all the dressing ingredients in a separate bowl. Allow it to chill in the fridge overnight as well to let the flavors harmonize.
- When you’re ready to serve, dish up the salad on plates alongside the dressing, or if you’re feeling adventurous, toss the whole salad with the dressing for a glorious explosion of Italian goodness.
Delicious Variations to Try
- Extra Crunch: Toss in some crispy croutons just before serving for added texture.
- Zesty Twist: Add some chopped banana peppers or olives for an extra zing.
- Protein-Packed: Swap half of the meats for grilled chicken or turkey for a leaner option.
- Seasonal Spin: In the fall, throw in some roasted butternut squash for a sweet, caramelized flavor.
Chef Emma’s Helpful Tips
- Prep Ahead: This salad can be made a day in advance, making it perfect for gatherings or meal prep.
- Ingredient Swaps: Feel free to customize with your favorite veggies or meats based on what you have on hand.
- Leftover Love: Store any leftovers in an airtight container in the fridge for up to 3 days. Just dress it before eating to keep it fresh!
- Slicing Trick: A sharp knife goes a long way when cutting your meats and cheeses—no need for uneven pieces here!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 300
- Carbohydrates: 10g
- Sugars: 1g
- Fat: 23g
- Protein: 15g
- Sodium: 800mg
Reader FAQs About Italian Sub Salad, Two Ways
Can I make this ahead?
Absolutely! In fact, it gets better as it sits, so feel free to prep it a day in advance.
Can I use different ingredients?
Of course! Feel free to swap in any of your favorite veggies or proteins.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
How long does it last?
If stored properly, this salad will last about 3 days in the fridge, but it’s best enjoyed fresh!
Wrapping It Up
This Italian Sub Salad, Two Ways is not just a dish; it’s a celebration of flavors and textures that bring people together. The convenience of making it ahead of time, combined with its crowd-pleasing charm, makes it a go-to recipe in my kitchen. Plus, with options that cater to everyone, you can share the love of good food with everyone around your table.
So, save this Italian Sub Salad, Two Ways to your recipe board so it’s ready when you need a cozy treat! Enjoy those colorful bites filled with the warmth of friendship and the joy of sharing a meal. Happy salad making!
Print
Italian Sub Salad, Two Ways
- Total Time: 240 minutes
- Yield: 4 servings 1x
- Diet: Low Carb, Gluten-Free Option
Description
A vibrant, colorful medley that brings all the flavors of a classic Italian sub into a fresh, crunchy salad, perfect for gatherings or weeknight dinners.
Ingredients
- 2 hearts of romaine, shredded
- 1/2 lb of salami, sliced, cut into squares
- 1/2 lb of provolone, sliced, cut into squares
- 8 oz package of marinated mini fresh mozzarella balls
- 1 cucumber, sliced thin
- 1 red pepper, sliced into strips
- 1 cup of mild pepper rings
- 1 white onion, sliced into strips
- 1 tablespoon black pepper
- 1 tablespoon dried basil
- 1 cup of Parmesan, cubed
- 1/2 lb pepperoni, diced
- For the dressing:
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon brown sugar (or a natural sweetener)
- 2 teaspoons kosher salt
Instructions
- In a large bowl, add the shredded romaine lettuce and layer in the peppers, salami, provolone, mini mozzarella balls, onions, cucumbers, and pepperoni.
- Sprinkle lightly with salt and dried basil for an extra kick.
- Cover the bowl with plastic wrap and refrigerate for 4 hours or overnight.
- Meanwhile, whisk together all the dressing ingredients in a separate bowl and chill overnight.
- When ready to serve, dish up the salad on plates alongside the dressing or toss the whole salad with the dressing.
Notes
Customize with your favorite veggies or meats, and make ahead for best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
