There’s something incredibly satisfying about a loaded salad that packs a punch in flavor, and an Italian Sub Salad does just that. Picture crispy romaine lettuce topped with a vibrant assortment of meats, cheeses, and tangy veggies, all coming together in a beautiful mosaic of colors and textures. On top of that, this salad caters to both carb lovers and low-carb eaters, making it a versatile dish for gatherings and weeknight dinners alike. You can prepare it in advance, allowing the flavors to meld together beautifully while saving you time in the kitchen. So whether you’re looking for a satisfying meal or a fantastic side for your next event, this Italian Sub Salad, Two Ways, has got you covered.
Why Make This Recipe
This Italian Sub Salad is not only delicious but offers numerous benefits. First, the array of fresh ingredients guarantees a burst of flavors in every bite. You get the richness of salami and provolone paired with the crunch of fresh vegetables. Plus, it’s simple to make, requiring only a bit of prep time and minimal cooking—a perfect solution for busy weeknights.
The salad is incredibly versatile. You can easily adjust it to suit dietary preferences, whether you’re hosting friends who love carbs or those who prefer a low-carb option. The fact that it can be made a day in advance and tastes even better after marinating makes it a great choice for stress-free entertaining.
How to Make Italian Sub Salad, Two Ways
Ingredients
For The Salad:
- 2 Hearts of Romaine, shredded
- 1/2 lb of Salami, sliced and cut into squares
- 1/2 lb of Provolone, sliced and cut into squares
- 8 oz package of Marinated Mini Fresh Mozzarella Balls
- 1 Cucumber, sliced thin
- 1 Red Pepper, sliced into strips
- 1 C of Mild Pepper Rings
- 1 White Onion, sliced into strips
- 1 T Black Pepper
- 1 T Dried Basil
- 1 C of Parmesan, cubed
- 1/2 lb Pepperoni, diced
For The Dressing:
- 1 C Red Wine Vinegar
- 1/2 C Olive Oil
- 1 T Garlic Powder
- 1 T Dried Basil
- 1 T Brown Sugar (or a natural sweetener)
- 2 t Kosher Salt
Optional: You can also make this salad hearty for carb lovers by adding one cooked and cooled bag of tri-colored tortellini right before serving. Just split the ingredients in half: toss the tortellini with one portion and omit the lettuce from the other.
Directions
- In a large bowl, combine the shredded romaine lettuce with the sliced peppers, salami, provolone, mozzarella, onions, and cucumber. Arrange everything in a visually pleasing pattern on top of the lettuce for a festive touch.
- Sprinkle lightly with salt and oregano, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. This resting time allows the flavors to develop.
- Meanwhile, whisk together all the dressing ingredients in a bowl. Let this sit in the fridge overnight to allow the flavors to meld together.
- When you’re ready to serve, you can either serve the dressing on the side or toss the salad with the dressing to coat all the ingredients well.
How to Serve Italian Sub Salad, Two Ways
This Italian Sub Salad is best served chilled, allowing the flavors to shine through. For an appealing presentation, layer the salad ingredients in a large glass bowl or a wooden salad bowl, showcasing the vibrant colors of the vegetables and meats. Serve with crusty Italian bread on the side or a light soup for a wholesome meal. A chilled glass of white wine or sparkling water with lemon would pair beautifully. You can garnish the salad with fresh basil or parsley for an extra touch of elegance.
How to Store Italian Sub Salad, Two Ways
To keep your Italian Sub Salad fresh, store any leftovers in an airtight container in the refrigerator for up to three days. This method preserves the texture of the veggies. If you want to freeze it, prepare the salad without the dressing and store it in a freezer-safe container for up to two months. Thaw in the fridge overnight before serving. Always check the salad for freshness before consuming—if it shows signs of wilted lettuce or a sour smell, it’s best to discard it.
Tips to Make Italian Sub Salad, Two Ways
- Prep Peak Freshness: Prepare the ingredients a day before and keep them separate until serving to maintain the crispness of the salad.
- Ingredient Swaps: If you’re out of a cheese or meat, feel free to substitute with whatever you have on hand—Swiss cheese or turkey work well too.
- Avoid Sogginess: To prevent sogginess, ensure all ingredients are dry and avoid over-salting before refrigeration.
- Dress to Impress: If you’re in a hurry, use store-bought Italian dressing for convenience—all the flavor without the wait.
- Make-ahead Benefits: As the salad marinates, the flavors deepen, so prepping a day early works wonders.
- Taste Enhancement: Drizzle some balsamic glaze over the salad just before serving for an extra touch of flavor.
- Warm Up: If you prefer it warm, give the assembled salad a quick toss in a hot pan to slightly wilt the romaine before dressing it.
- Leftover Magic: Leftover salad can be turned into a flavorful wrap with flatbreads or used as a sandwich filling for quick lunches.
- Lower Carb Option: For a keto-friendly version, omit the tortellini and enhance the salad with avocado slices.
- Citrus Zing: Add a squeeze of fresh lemon juice just before serving for a bright finish.
Variations
- Garden Fresh Italian Sub Salad: Go vegetarian by using grilled vegetables like zucchini and eggplant instead of meats. Add chickpeas for protein and toss everything in a lemon vinaigrette for a refreshing twist.
- Spicy Italian Kick: For those who crave heat, add sliced jalapeños or a few drops of hot sauce into the dressing. Enhance with pepper jack cheese cubes for a flavor explosion.
- Mediterranean Breeze: Swap out traditional Italian meats for smoked turkey and feta cheese, and add kalamata olives for a Mediterranean flair, drizzled with olive oil and lemon juice.
- Creamy Avocado Variation: Introduce diced avocado and a creamy yogurt dressing for a luscious take on the classic sub.
- Citrus Burst Italian Salad: Add fresh orange segments and sprinkle with toasted almonds for a sweet-savory fusion. The bright flavors will elevate the traditional Italian taste.
FAQs
Can I make this ahead of time?
Absolutely! This salad actually tastes better when made ahead of time. Prepare it a day in advance and let it sit in the refrigerator. Just keep the dressing separate until you’re ready to serve.
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to three days. The mixing of flavors will continue, but be sure to check for freshness before consuming.
Can I freeze this dish?
While it’s not ideal, you can freeze an un-dressed version of the salad for up to two months. Just defrost in the refrigerator and consume promptly.
What can I substitute for salami in this dish?
Turkey or chicken slices work well as alternatives for salami. You can also opt for vegetarian deli slices for a plant-based option.
How do I prevent the salad from getting soggy?
To avoid sogginess, ensure that your ingredients are dry before mixing. Avoid adding dressing until you’re ready to serve, allowing the veggies to keep their crunch.
Is this salad gluten-free?
Yes, as long as the meats, cheeses, and dressing are gluten-free, this dish can easily be made gluten-free. Just check your labels to be sure.
What if I don’t have Italian seasoning?
If you’re out of Italian seasoning, you can easily make your own with a mix of dried basil, oregano, thyme, and rosemary—perfect for giving your salad that authentic Italian flavor.
How do I know when it’s done?
The salad is ready when all ingredients are well-mixed, and the lettuce is crisp yet lush, coated with the dressing just before serving.
Feel free to whip up this delicious Italian Sub Salad, Two Ways, and cater to your friends’ and family’s cravings. Enjoy!
Italian Sub Salad, Two Ways
Ingredients
For The Salad
- 2 hearts Hearts of Romaine, shredded
- 0.5 lb Salami, sliced and cut into squares
- 0.5 lb Provolone, sliced and cut into squares
- 8 oz Marinated Mini Fresh Mozzarella Balls
- 1 cucumber Cucumber, sliced thin
- 1 red pepper Red Pepper, sliced into strips
- 1 c Mild Pepper Rings
- 1 white onion White Onion, sliced into strips
- 1 tbsp Black Pepper
- 1 tbsp Dried Basil
- 1 c Parmesan, cubed
- 0.5 lb Pepperoni, diced
- 1 c Cooked tri-colored tortellini (optional for carb lovers) Add right before serving.
For The Dressing
- 1 c Red Wine Vinegar
- 0.5 c Olive Oil
- 1 tbsp Garlic Powder
- 1 tbsp Dried Basil
- 1 tbsp Brown Sugar (or a natural sweetener)
- 2 tsp Kosher Salt
Instructions
Preparation
- In a large bowl, combine the shredded romaine lettuce with the sliced peppers, salami, provolone, mozzarella, onions, and cucumber. Arrange everything in a visually pleasing pattern on top of the lettuce.
- Sprinkle lightly with salt and oregano, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Meanwhile, whisk together all the dressing ingredients in a bowl and refrigerate overnight.
Serving
- When ready to serve, either serve the dressing on the side or toss the salad with the dressing to coat the ingredients.