Name: Italian Sub Salad Two Ways Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
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 T Black Pepper; 1 T Dried Basil; 1 cup Parmesan, cubed; 1/2 lb Pepperoni, diced; 1 cup Red Wine Vinegar; 1/2 cup Olive Oil; 1 T Garlic Powder; 1 T Dried Basil; 1 T Brown Sugar (or a natural sweetener); 2 teaspoons Kosher Salt; 1 cooked and cooled bag of tri-colored tortellini (for carb lovers)

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Introduction

This Italian Sub Salad offers a fresh, flavorful twist on classic deli ingredients tossed with crisp romaine and a zesty homemade dressing. Perfect for a light lunch or a hearty side, it can be enjoyed as a low-carb option or with tortellini for added indulgence.

The image shows a white oval dish filled with a colorful pasta salad. The base layer consists of white twisted pasta mixed with small white mozzarella balls. On top, there are pink pieces of sliced salami and light pink chunks of ham. Scattered around are bright yellow banana pepper rings and thin slices of red bell pepper. The salad is sprinkled with dried herbs, adding specks of green throughout. The dish sits on a white marbled surface next to a white plate with green flower decorations. photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: In a large bowl, place the shredded romaine as the base. Arrange the salami, provolone, mozzarella balls, cucumber, red pepper, mild pepper rings, white onion, and pepperoni evenly over the lettuce.
Step 2: Sprinkle the salad lightly with black pepper, dried basil, and a little salt or oregano if desired. Cover the bowl with plastic wrap and refrigerate for 4 hours or overnight to allow flavors to meld.
Step 3: While the salad chills, whisk together all the dressing ingredients in a separate bowl until well combined. Refrigerate the dressing overnight as well.
Step 4: Just before serving, either toss the salad with the dressing thoroughly or serve the dressing on the side to let guests add as much as they like.
Optional: For a carb-friendly version, add one cooked and cooled bag of tri-colored tortellini to the salad right before serving. You can prepare half the ingredients with tortellini and half without to satisfy all tastes.

Tips & Variations

For a spicier kick, add sliced pepperoncini or a sprinkle of crushed red pepper flakes.
Swap the provolone for mozzarella or another cheese of your choice for a different flavor profile.
Use fresh herbs like basil or oregano instead of dried for a brighter taste.
Make the dressing a day ahead to enhance the flavors.
To keep the salad crisp, add the dressing just before serving if not tossing in advance.

Storage

Store the prepared salad and dressing separately in airtight containers in the refrigerator for up to 3 days. If the salad is dressed in advance, some ingredients may become soggy. For best texture, keep the dressing on the side until serving. Reheat is not necessary as this is a cold salad.

How to Serve

A round bowl is filled with neatly arranged layers of food on a white marbled surface. The base is a bed of green lettuce leaves. Around the bowl, there are sections of different ingredients: thin red strips of bell pepper on the right, bright yellow pepper slices next to three small white mozzarella balls, diced white cheese cubes and shredded cheese in the center, thin white onion slices on the left, chopped light pink salami pieces at the bottom, and folded orange-pepperoni slices on the top left. Each section is sprinkled with small green dried herbs, adding texture and color contrast. The bowl is white with some red decorations visible near the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit all the meats and cheeses and substitute with plant-based alternatives, such as vegan cheese and marinated tofu or chickpeas for protein.

How long can I prepare this salad ahead of time?

It’s best to prepare the salad components and dressing up to a day in advance and combine them a few hours before serving to keep everything fresh and flavorful.