Italian Sub Salad, Two Ways Recipe

Introduction

This Italian Sub Salad is a fresh, low-carb twist on the classic sandwich, perfect for those who want all the flavor without the bread. Light, vibrant, and satisfying, it’s an ideal dish for warm weather or any time you crave a bright and hearty salad.

Ingredients

• 2 hearts of romaine, shredded
• 1/2 lb salami, sliced and cut into squares
• 1/2 lb 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 cup mild pepper rings
• 1 white onion, sliced into strips
• 1 tablespoon black pepper
• 1 tablespoon dried basil
• 1 cup 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

1. Step 1: In a large bowl, add the shredded romaine lettuce. Arrange the red pepper, mild pepper rings, salami, pepperoni, provolone, mozzarella balls, Parmesan cubes, sliced onion, and cucumber on top in an attractive pattern.
2. Step 2: Lightly sprinkle the salad with salt, black pepper, and dried basil. Cover the bowl with plastic wrap and refrigerate for 4 hours or overnight to let the flavors meld.
3. Step 3: Meanwhile, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar, and kosher salt until well combined. Refrigerate the dressing overnight as well.
4. Step 4: When ready to serve, either toss the salad with the dressing or serve the dressing on the side for guests to add their own.

Tips & Variations

• For those who prefer a carb option, add one cooked and cooled bag of tri-colored tortellini to half the salad before serving to please both low carb and carb-loving friends.
• Use fresh herbs like basil or oregano instead of dried for a brighter flavor.
• Marinate the mozzarella balls in extra herbs or chili flakes for added zest.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss the salad with dressing just before serving to keep the greens fresh and crisp. Leftover dressed salad may become soggy if stored too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from resting in the fridge for several hours or overnight to allow the flavors to blend. Just keep the dressing separate until serving.

What can I substitute if I don’t have pepperoni or salami?

You can swap in any cured meats like ham, coppa, or even cooked sausage for a different but still delicious flavor profile.

Italian Sub Salad, Two Ways Recipe

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★★★★★

4.5 from 98 reviews

A refreshing Italian Sub Salad perfect for those seeking a low-carb alternative to traditional sandwiches. This vibrant and flavorful salad features layers of romaine, assorted Italian meats, cheeses, fresh vegetables, and a zesty homemade red wine vinaigrette, making it ideal for light summer meals. It can also be adapted for carb lovers by adding tri-colored tortellini, satisfying a variety of dietary preferences.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 6–8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 Hearts of Romaine, shredded
• 1/2 lb Salami, sliced and cut into squares
• 1/2 lb 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 cup mild pepper rings
• 1 White Onion, sliced into strips
• 1 tablespoon black pepper
• 1 tablespoon dried basil
• 1 cup Parmesan, cubed
• 1/2 lb Pepperoni, diced

Dressing Ingredients

• 1 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1 tablespoon brown sugar (or natural sweetener)
• 2 teaspoons kosher salt

Optional

• 1 bag cooked and cooled tri-colored tortellini (for carb lovers)

Instructions

1. Assemble Salad: In a large bowl, add the shredded romaine lettuce. Top the lettuce by arranging the red pepper strips, mild pepper rings, salami squares, provolone squares, diced pepperoni, cubed Parmesan, sliced white onion, sliced cucumber, black pepper, and dried basil in a visually appealing pattern over the lettuce.
2. Refrigerate the Salad: Lightly sprinkle the salad with salt and some oregano. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This allows the flavors to meld and the lettuce to absorb the seasoning.
3. Prepare Dressing: While the salad chills, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar, and kosher salt in a separate bowl. Cover and refrigerate the dressing overnight to enhance the flavors.
4. Serve: When ready to serve, either pour the dressing on the side for guests to add as desired or toss the salad thoroughly with the dressing to coat all ingredients evenly. If desired, add cooked and cooled tri-colored tortellini before serving for a heartier, carb-inclusive version.

Notes

• For a carb-inclusive option, add cooked and cooled tri-colored tortellini before serving.
• Allowing the salad and dressing to chill overnight enhances the depth of flavors.
• Adjust seasoning, particularly salt and pepper, according to taste preference.
• Use fresh, high-quality Italian meats and cheeses for best flavor.
• This salad is perfect for summer due to its light and bright flavor profile.

Keywords: Italian Sub Salad, Low Carb Salad, Italian Salad, Summer Salad, No-Cook Salad, Italian Meats, Provolone Salad, Mozzarella Salad, Healthy Salad