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
Scale
- 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