Italian Sub Salad: A Delicious and Easy Recipe

Italian sub salad: the deconstructed sandwich you never knew you needed, but will quickly become obsessed with! Imagine all the vibrant flavors of your favorite Italian sub – the tangy vinaigrette, the savory cured meats, the crisp vegetables, and the creamy provolone – all tossed together in a refreshing and satisfying salad. Forget the bread, we’re diving headfirst into a bowl of pure deliciousness.

While the exact origins of the Italian sub are debated, its roots are firmly planted in the Italian-American communities of the Northeastern United States. These communities, known for their resourcefulness and love of good food, combined traditional Italian ingredients with readily available American staples to create a culinary masterpiece. The Italian sub salad pays homage to this heritage, offering a lighter, more modern take on a classic.

What’s not to love? People adore this dish for its incredible flavor profile. The combination of salty, savory, and tangy notes is simply irresistible. Plus, it’s incredibly versatile and convenient. You can easily customize it with your favorite sub ingredients and it’s perfect for a quick lunch, a light dinner, or even a potluck contribution. The satisfying crunch of the lettuce and vegetables, combined with the tender meats and cheese, creates a textural symphony that will leave you wanting more. Get ready to experience the joy of an Italian sub in a whole new way!

this Recipe

Ingredients:

• 1 pound Italian dry salami, thinly sliced
• 1/2 pound provolone cheese, thinly sliced
• 1/4 pound capicola, thinly sliced
• 1/4 pound mortadella, thinly sliced (optional, but highly recommended!)
• 1 red bell pepper, seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup pepperoncini peppers, sliced (more or less, to taste)
• 1/4 cup marinated artichoke hearts, quartered
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 1 large head of romaine lettuce, chopped
• 1 loaf of crusty Italian bread, for serving (optional)

Preparing the Salad Base

1. First things first, let’s get that romaine lettuce prepped. Give it a good rinse under cold water, making sure to remove any dirt or wilted leaves. Pat it dry with paper towels or use a salad spinner. I like to chop it into bite-sized pieces – not too big, not too small – just right! Place the chopped romaine in a large bowl. This will be our foundation for all the deliciousness to come.
2. Now, let’s tackle the veggies. Take your red bell pepper, slice off the top and bottom, and remove the seeds and membranes. Thinly slice the pepper into strips. I find that a mandoline slicer works wonders for this, but a sharp knife will do just fine. Add the sliced bell pepper to the bowl with the romaine.
3. Next up, the red onion. Peel it, cut it in half, and thinly slice one of the halves. If you’re sensitive to the strong flavor of raw red onion, you can soak the slices in cold water for about 10 minutes to mellow them out. Drain them well before adding them to the salad. I love the slight bite it adds, so I usually skip the soaking step.
4. Time for the olives! Halve your Kalamata olives. If you’re using olives with pits, make sure to remove them first. Add the halved olives to the bowl.
5. Don’t forget the pepperoncini! Slice them into rings. Remember, these can be a bit spicy, so adjust the amount to your liking. I usually go for about 1/4 cup, but feel free to add more or less depending on your heat preference. Toss them into the bowl.
6. Finally, quarter your marinated artichoke hearts. The marinade adds a lovely flavor to the salad, so don’t discard it! We’ll use a little bit of it in our dressing later. Add the quartered artichoke hearts to the bowl.

Assembling the Italian Meats and Cheeses

1. This is where the magic happens! We’re going to layer in all those delicious Italian meats and cheeses. Start with the salami. If the slices are large, you can fold or quarter them. I like to loosely roll them up for a more appealing presentation. Add the salami to the bowl.
2. Next, the provolone cheese. Similar to the salami, you can fold or quarter the slices if they’re too big. I sometimes like to cut them into small squares for a different texture. Add the provolone to the bowl.
3. Now for the capicola. This adds a wonderful spicy kick to the salad. Again, fold or quarter the slices and add them to the bowl.
4. If you’re using mortadella, now’s the time to add it. Mortadella is a large Italian sausage with pistachios (sometimes). It has a very distinct flavor and texture that I personally love in this salad. Fold or quarter the slices and add them to the bowl.

Making the Vinaigrette

1. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, dried oregano, garlic powder, and red pepper flakes (if using).
2. Add a tablespoon or two of the marinade from the artichoke hearts. This will enhance the flavor of the dressing and tie everything together.
3. Season with salt and freshly ground black pepper to taste. Don’t be shy with the pepper!
4. Whisk everything together until it’s well combined and emulsified.

Bringing It All Together

1. Pour the vinaigrette over the salad.
2. Add the chopped fresh parsley and basil.
3. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, as you don’t want to bruise the lettuce.
4. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or red wine vinegar depending on your preference.

Serving Suggestions

1. This Italian sub salad is fantastic on its own as a light lunch or dinner.
2. For a more substantial meal, serve it with slices of crusty Italian bread. You can use the bread to soak up the delicious vinaigrette.
3. You can also serve it as a side dish at a barbecue or potluck. It’s always a crowd-pleaser!
4. If you’re making it ahead of time, I recommend storing the salad and the dressing separately. This will prevent the lettuce from getting soggy. Just toss everything together right before serving.
5. For an extra touch, you can sprinkle some grated Parmesan cheese over the top before serving.
6. Another great addition is some toasted pine nuts. They add a lovely crunch and nutty flavor.
7. Don’t be afraid to experiment with different ingredients! You can add other types of Italian meats and cheeses, different vegetables, or even some grilled chicken or shrimp. The possibilities are endless!
8. I find that this salad is best served chilled, so pop it in the fridge for about 30 minutes before serving. This will allow the flavors to meld together even more.
9. If you have any leftover salad, store it in an airtight container in the refrigerator. It will keep for a couple of days, but the lettuce may start to wilt after a while.
10. Enjoy! This Italian sub salad is one of my go-to recipes for a quick, easy, and delicious meal. I hope you love it as much as I do!

Conclusion:

This isn’t just another salad; it’s a flavor explosion that captures the essence of a classic Italian sub in a vibrant, healthy, and incredibly satisfying way. I truly believe this Italian sub salad is a must-try for anyone who loves bold flavors and appreciates a quick and easy meal. Forget the bread, and embrace the deliciousness!

Why is it a must-try? Because it’s ridiculously easy to make, packed with protein and healthy fats, and bursting with the savory goodness of salami, provolone, and all those delicious Italian sub staples. It’s the perfect lunch for a busy weekday, a light and refreshing dinner on a warm evening, or even a crowd-pleasing side dish at your next barbecue. Plus, it’s completely customizable to your own preferences!

Serving Suggestions and Variations:

The possibilities are endless! For a heartier meal, consider adding some grilled chicken or chickpeas for extra protein. If you’re watching your carbs, you can easily omit the croutons or substitute them with toasted almond slivers for a satisfying crunch.

* Spice it up: Add a pinch of red pepper flakes to the dressing or toss in some chopped pepperoncini for a fiery kick.
* Go vegetarian: Swap the salami for marinated artichoke hearts or roasted red peppers for a delicious vegetarian option.
* Add some greens: Feel free to mix in some spinach or kale for an extra boost of nutrients. Arugula would also add a peppery bite.
* Cheese, please!: Experiment with different cheeses! Fresh mozzarella balls, crumbled feta, or even a sprinkle of parmesan would be fantastic additions.
* Dressing variations: While I love the simple vinaigrette I’ve included, you could also try a creamy Italian dressing or even a balsamic glaze for a different flavor profile.
* Make it a meal prep masterpiece: This salad is perfect for meal prepping! Just keep the dressing separate until you’re ready to eat to prevent the lettuce from getting soggy. You can assemble individual portions in containers and grab them on the go.

I’m confident that once you try this Italian sub salad, it will become a regular in your rotation. It’s the perfect way to satisfy your cravings for an Italian sub without all the extra carbs. It’s also a fantastic way to use up leftover deli meats and cheeses.

So, what are you waiting for? Gather your ingredients, whip up a batch of this amazing salad, and prepare to be amazed. I’m so excited for you to experience the deliciousness!

And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you add your own special twist? Share your photos and comments below. Let me know what you think of this Italian sub salad and how you made it your own. Happy salad-making! I can’t wait to see your creations!