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Italian Sub Salad, Two Ways Recipe

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★★★★★

4.4 from 55 reviews

This Italian Sub Salad is a vibrant and flavorful twist on the classic sandwich, combining fresh romaine lettuce, an assortment of Italian deli meats, cheeses, and crisp vegetables. Enhanced with a zesty homemade red wine vinegar dressing, this salad offers two delightful variations—one low-carb and one with tri-colored tortellini for carb lovers. It’s perfect for sharing at gatherings or enjoying as a satisfying meal that brings the taste of a traditional Italian sub in a fresh, salad form.

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 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

Optional Carb Addition

  • 1 cooked and cooled bag of tri-colored tortellini (for carb lovers, to add before serving)

Instructions

  1. Prepare the Salad Base: In a large bowl, add the shredded romaine lettuce. Evenly distribute the red pepper strips, mild pepper rings, sliced onions, cucumbers, salami squares, pepperoni dice, provolone squares, marinated mini mozzarella balls, and cubed Parmesan cheese over the lettuce to arrange a visually appealing pattern.
  2. Season and Refrigerate: Lightly sprinkle the salad with salt and oregano to enhance flavors. Cover the bowl tightly with plastic wrap and refrigerate the salad for 4 hours or overnight to allow the ingredients to meld and chill properly.
  3. Make the Dressing: In a separate bowl, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar (or alternative sweetener), and kosher salt until well combined. Place the dressing in the refrigerator overnight to deepen the flavors.
  4. Serving: When ready to serve, either toss the salad with the dressing for a fully dressed salad or serve the dressing on the side to allow guests to add as desired. For carb lovers, add the cooked and cooled tri-colored tortellini to half of the salad right before serving, leaving the other half low-carb with just the lettuce base.

Notes

  • You can split the salad ingredients in half to cater to both low-carb and carb-loving friends by adding tortellini to one portion and omitting lettuce in that portion if desired.
  • The salad is best when allowed to rest combined for several hours or overnight, which helps the flavors to meld together.
  • Adjust the amount of black pepper and salt to your taste preferences.
  • Marinated mini fresh mozzarella balls add great flavor and texture, but you can substitute with fresh mozzarella chunks if unavailable.
  • The dressing can be stored separately in the refrigerator for up to 5 days.
  • Serve chilled for the best taste and crispness.

Keywords: Italian sub salad, Italian salad, cold salad, no-cook salad, low carb salad, Italian deli meat salad, fresh mozzarella salad, red wine vinaigrette salad

Find it online: https://tastygenius.com/italian-sub-salad-two-ways-recipe/