Italian Sub Salad, Two Ways Recipe
A refreshing and hearty Italian Sub Salad featuring a mix of fresh romaine, assorted Italian meats, cheeses, and crisp vegetables, dressed with a tangy homemade Italian dressing. This versatile salad can be enjoyed as a low-carb option or enhanced with tri-colored tortellini for a satisfying carb boost.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus optional tortellini cooking 10-12 minutes if adding)
- Total Time: 4 hours 15 minutes (including refrigeration time)
- Yield: 6-8 servings 1x
- Category: Salad
- Method: No cooking (aside from optional tortellini boiling)
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
For The Salad
- 2 Hearts of Romaine, Shredded
- 1/2 lb Salami, Sliced, Cut into Squares
- 1/2 lb 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 Mild Pepper Rings
- 1 White Onion, Sliced into Strips
- 1 Tbsp Black Pepper
- 1 Tbsp 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 Tbsp Garlic Powder
- 1 Tbsp Dried Basil
- 1 Tbsp Brown Sugar (or a natural sweetener)
- 2 tsp Kosher Salt
Optional
- 1 cooked and cooled bag of tri-colored tortellini (for carb lovers)
Instructions
- Prepare Salad Base: In a large bowl, add the shredded romaine lettuce as the base. Arrange the sliced red pepper, mild pepper rings, salami squares, provolone squares, diced pepperoni, marinated mozzarella balls, sliced white onion, and sliced cucumber evenly over the lettuce.
- Season and Refrigerate: Lightly sprinkle the assembled salad with salt and oregano (optional), cover with plastic wrap, and refrigerate for 4 hours or overnight to allow flavors to meld.
- Make the Dressing: In a separate bowl, whisk together red wine vinegar, olive oil, garlic powder, dried basil, brown sugar (or natural sweetener), and kosher salt until well combined. Refrigerate overnight to deepen the flavor.
- Serve: When ready to serve, offer the dressing on the side, or toss the salad with the dressing to coat evenly. For a carb-inclusive version, gently fold in the cooked and cooled tri-colored tortellini prior to serving. Optionally omit the lettuce when adding tortellini for a more pasta salad style.
Notes
- The salad can be prepped a day ahead to enhance the flavors.
- The brown sugar in the dressing can be substituted with honey or agave syrup for a natural sweetener.
- For a gluten-free option, omit the tri-colored tortellini or use gluten-free pasta.
- Adjust the types of Italian meats and cheeses based on preference or availability.
- The salad works great as a hearty lunch or a side dish for an Italian-themed meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: Italian sub salad, Italian salad, low carb salad, salad with salami, salad with provolone, marinated mozzarella salad, Italian dressing salad
Find it online: https://leofoster.com/italian-sub-salad-two-ways-recipe/
