Can I make this Italian Sub Salad ahead of time?

Yes, this is an excellent `meal prep salad`. You can prepare all the chopped ingredients and the dressing ahead of time. Store them in separate airtight containers in the refrigerator for up to 4 days and combine them just before serving to maintain maximum freshness and crunch.

Is this recipe gluten-free?

The salad itself is naturally gluten-free. To keep the entire meal gluten-free, simply serve it in a bowl as a "sub in a tub" or use your favorite gluten-free bread or rolls for the sandwich version.

What other dressings work well with this salad?

While the `creamy Italian dressing` is classic, a simple red wine vinaigrette or a pesto vinaigrette would also be delicious alternatives if you prefer a less creamy option.

Italian Sub Salad Sandwich (Easy Recipe!)

Description

All the iconic flavors of a classic Italian sub, brilliantly reimagined into a fresh, vibrant, and easy-to-make chopped salad. Perfect for a quick lunch, dinner, or meal prep.

Ingredients

Scale

1 large head of Romaine lettuce, washed and finely chopped
4 oz Genoa salami, diced into small cubes
4 oz pepperoni, diced into small cubes
6 oz provolone cheese, diced into small cubes
1 cup cherry tomatoes, quartered
1/2 medium red onion, thinly sliced
1/2 cup sliced pepperoncini peppers, plus 2 tablespoons of their brine
3/4 cup high
quality mayonnaise
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons pepperoncini brine (from the jar)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup black olives, sliced
1/2 English cucumber, diced
4 large hoagie or sub rolls for serving

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Instructions

Prepare the Vegetables: Begin by thoroughly washing and drying the Romaine lettuce.
Chop it finely to ensure it mixes well with the other ingredients. Transfer the lettuce to a large, clear glass mixing bowl.
Add the quartered cherry tomatoes, thinly sliced red onion, and sliced pepperoncini peppers to the bowl.
Prepare the Meats and Cheese: On a clean, light-colored bamboo cutting board, use a professional chef’s knife with a black handle to dice the Genoa salami, pepperoni, and provolone cheese into small, uniform, bite-sized pieces, approximately 1/4 to 1/2 inch in size.
This ensures you get a perfect combination of flavors in every bite.
Add the diced meats and cheese to the glass bowl with the vegetables.
Make the Dressing: In a separate small, white ceramic bowl, combine the mayonnaise, red wine vinegar, olive oil, pepperoncini brine, Italian seasoning, garlic powder, salt, and black pepper.
Use a silver stainless steel wire whisk to mix vigorously until the dressing is smooth, creamy, and fully emulsified.
Combine and Toss: Pour the prepared creamy Italian dressing over the salad ingredients in the large glass bowl.
Using two large spoons or salad tongs, gently toss everything together until every piece of lettuce, meat, and cheese is evenly coated in the delicious dressing.
Serve or Store: For the ultimate Italian Sub Salad Sandwich, generously stuff the finished salad into split hoagie rolls.
Alternatively, serve it immediately in bowls as a standalone ‘sub in a tub’. If meal prepping, store the salad mixture and dressing in separate airtight containers in the refrigerator.

Notes

For the best flavor, use high-quality deli meats and block cheese. Don’t dress the salad until just before serving to prevent it from becoming soggy. For a keto version, serve without the bread.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Salad
Method: Chopping
Cuisine: Italian-American

Nutrition

Serving Size: 1 of 6 servings
Calories: 455 kcal
Sugar: 4g
Sodium: 1250mg
Fat: 38g
Saturated Fat: 12g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 21g
Cholesterol: 75mg