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–+ servings
Italian Sub Salad

Zesty Italian Sub Salad: A Fresh Twist on Classic Flavors

This Italian Sub Salad combines vibrant ingredients for a refreshing twist on classic flavors.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 2 cups Romaine Lettuce Substitute with green leaf or butter lettuce if preferred.
  • 2 cups Iceberg Lettuce Can be replaced by additional romaine for a lighter flavor.
For the Vegetables
  • 1 cup Cherry Tomatoes Use grape tomatoes as an alternative.
  • 1 each Cucumber Substitute with radishes for a different texture.
  • 1/4 each Red Onion Green onions can be used for a milder flavor.
  • 1 each Green Bell Pepper Any color bell pepper can be substituted.
  • 1/2 cup Banana Pepper Rings Jalapeños can replace it for a spicier kick.
  • 1/3 cup Black Olives Substitute with green olives for a different flavor profile.
For the Protein
  • 1 cup Provolone Cheese Mozzarella or Swiss cheese can be used as alternatives.
  • 1 cup Salami Swap for turkey or roast beef for a lighter option.
  • 1 cup Ham Can be replaced with turkey, bacon, or extra salami.
  • 1 cup Pepperoni Leave it out for a milder salad.
For the Vinaigrette
  • 1/3 cup Olive Oil Other oils like avocado oil can be used.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar can be a substitute.
  • 1 teaspoon Dried Oregano Fresh oregano can be used if available.
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper Can be adjusted for taste.

Equipment

  • Salad Bowl
  • cutting board
  • Knife
  • whisk

Method
 

Preparation Steps
  1. Chop 2 cups of romaine and 2 cups of iceberg lettuce until they are bite-sized.
  2. Slice 1 cup of cherry tomatoes in half and chop 1 cucumber, 1/4 red onion, and 1 green bell pepper into small pieces.
  3. Cube 1 cup of provolone cheese and chop 1 cup each of salami, ham, and pepperoni.
  4. Whisk together 1/3 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  5. Pour the dressing over the salad mixture and toss gently to combine.
  6. Refrigerate the tossed salad for at least 15 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 8gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 40IUVitamin C: 60mgCalcium: 25mgIron: 10mg

Notes

This salad is best served chilled and does not require reheating. Keep the vinaigrette separate from the salad components until ready to serve to prevent sogginess.

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