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Italian Sub Salad Two Ways

Italian Sub Salad Two Ways: Fresh Flavors for Summer Fun

Enjoy Italian Sub Salad Two Ways—low-carb or tortellini, perfect for summer fun, picnics, and gatherings.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups shredded hearts of romaine Swap for spinach or kale for variety.
  • 1 cup sliced salami Turkey or ham can be lighter alternatives.
  • 1 cup cubed provolone Mozzarella is a great substitute for milder flavor.
  • 1 cup marinated mini fresh mozzarella balls Use regular mozzarella if needed.
  • 1 cup diced cucumber Substitute with bell pepper for color.
  • 1 cup sliced red pepper Yellow or green peppers work well too.
  • 1 cup sliced mild pepper rings Jalapeños add a spicy kick if desired.
  • 1 small white onion Red onion is a sweeter substitute.
  • 1 teaspoon black pepper Freshly ground is the best choice.
  • 1 teaspoon dried basil Fresh basil offers a more vibrant aroma.
  • 1/4 cup grated Parmesan Pecorino Romano is a fantastic alternative.
  • 1 cup sliced pepperoni Any deli meat can work for variety.
For the Dressing
  • 3 tablespoons red wine vinegar Use apple cider vinegar for a milder flavor.
  • 1/3 cup olive oil Avocado oil can lighten it up.
  • 1 teaspoon garlic powder Fresh minced garlic adds a bolder punch.
  • 1 teaspoon dried basil Fresh is always better if available.
  • 1 tablespoon brown sugar Honey serves as a natural sweetener.
  • 1 teaspoon kosher salt Adjust to taste based on dietary needs.

Equipment

  • mixing bowl
  • small bowl
  • Whisk
  • Plastic Wrap

Method
 

Preparation
  1. In a large mixing bowl, layer 4 cups of shredded hearts of romaine as the base for your salad. Add diced cucumbers, sliced red peppers, and mild pepper rings.
  2. Next, layer in 1 cup each of sliced salami and pepperoni, followed by 1 cup of cubed provolone and marinated mini mozzarella balls. Toss gently to combine.
  3. Sprinkle 1 teaspoon of dried basil and a dash of black pepper over the salad. Toss to coat, then cover and refrigerate for at least 4 hours.
  4. To make the dressing, whisk together 3 tablespoons of red wine vinegar, 1/3 cup of olive oil, 1 teaspoon of garlic powder, kosher salt, and 1 tablespoon of brown sugar until emulsified.
  5. Before serving, give the salad a good toss. Drizzle the dressing on the side or over portions to customize.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 750mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Chill overnight for best flavor. Consider doubling the dressing recipe for a crowd. Use the freshest ingredients for best results.

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