Italian Sub Salad, Two Ways
Ah, the comfort of a good salad. There’s something heartwarming about the crisp crunch of fresh vegetables, the savory satisfaction of meats and cheeses, and the tangy kiss of a homemade dressing. When I think of salad, I often think of gatherings with friends, relaxation on the patio, and laughter echoing into the warm evening. One of my all-time favorites is the Italian Sub Salad, Two Ways! This delightful dish not only satisfies my cravings but also brings a nostalgic touch to any occasion, whether it’s an easy weeknight dinner or a cozy weekend gathering. You can enjoy this refreshing salad made for both carb lovers and those watching their intake, making it an ultimate crowd-pleaser. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to prepare, this salad makes for a perfect easy weeknight dinner.
- Versatile for all dietary preferences; serve it both with and without tortellini!
- A vibrant plate bursting with fresh colors and flavors that will brighten any table.
- It’s no-bake, saving you time and effort!
- Ideal for gatherings, ensuring it’s a crowd-pleaser for friends and family alike.
Ingredients You’ll Need for Italian Sub Salad, Two Ways
For The Salad
- 2 Hearts of Romaine, Shredded
- 1/2 lb of Salami, Sliced, Cut into Squares
- 1/2 lb of 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 C of Mild Pepper Rings
- 1 White Onion, Sliced into Strips
- 1 T Black Pepper
- 1 T Dried Basil
- 1 C of Parmesan, Cubed
- 1/2 lb Pepperoni, Diced
- Optional: 1 bag of cooked and cooled tri-colored tortellini (for carb lovers)
For The Dressing
- 1 C Red Wine Vinegar
- 1/2 C Olive Oil
- 1 T Garlic Powder
- 1 T Dried Basil
- 1 T Brown Sugar (or a natural sweetener)
- 2 t Kosher Salt
Let’s Make It Together
- Begin by spreading the shredded romaine lettuce across the bottom of a large bowl.
- Layer the sliced red pepper, cucumbers, onions, and all the delightful meats over the greens, displaying them in a beautiful pattern.
- Sprinkle with black pepper and dried basil for that extra flavor boost.
- Cover your salad with plastic wrap and refrigerate for about 4 hours, or even overnight if time permits. This allows the flavors to mingle beautifully.
- Meanwhile, in another container, whisk together all the ingredients for the dressing and pop that in the fridge for the same amount of time to chill.
- When you’re ready to serve, you can either pour the dressing over the salad and toss it all together or present the dressing on the side.
Variations & Creative Twists
- Zesty Italian Version: Add some sliced olives and cherry tomatoes for a zesty twist that brightens up the flavors!
- Herb-Heavy Delight: Toss in a handful of fresh basil or parsley to amplify that herbal goodness.
- Warm & Cozy: If you love warmth, try adding roasted vegetables like zucchini or cherry tomatoes for a cozy, comforting variation.
- Tortellini Twist: Enjoy the pasta version by mixing the cooked tri-colored tortellini right before serving. It adds a creamy richness that’s truly indulgent!
Chef Emma’s Helpful Tips
- Make-ahead: This salad is perfect for meal prep. Just layer the salad in a container, and add the dressing whenever you’re ready to eat.
- Keep it fresh: Store leftovers in an airtight container in the fridge for up to two days.
- Ingredient swaps: If you’re missing any ingredients, feel free to substitute. Spinach or kale can work beautifully instead of romaine, and any cheese you have on hand can work too!
- Slicing tips: For easier slicing, chill your salami and provolone in the freezer for a bit. This firm texture makes cutting into small squares a breeze!
Nutrition Information per Serving
- Serving Size: 1 serving
- Calories: 450
- Carbohydrates: 10g
- Sugar: 2g
- Fat: 30g
- Protein: 25g
- Sodium: 900mg
Frequently Asked Questions
Can I make this ahead?
Yes! This salad is best when allowed to marinate for a few hours or overnight.
Can I use different ingredients?
Absolutely! Feel free to swap in any of your favorite vegetables or meats.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to two days.
How long does it last?
The salad can be stored in the fridge for about two days for optimal freshness.
Wrapping It Up
This Italian Sub Salad, Two Ways not only captures the essence of summer gatherings but also evokes warm memories of shared meals and laughter. It’s a delightful dish that offers something for everyone, showcasing freshness alongside hearty flavors. Whether enjoyed at a picnic or served on a weeknight, this salad is destined to warm your heart and feast your eyes. Don’t forget to save this Italian Sub Salad, Two Ways to your recipe board so it’s ready when you need a cozy treat!
Italian Sub Salad, Two Ways
Ingredients
For the Salad
- 2 hearts 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 large Cucumber, Sliced Thin
- 1 large Red Pepper, Sliced into Strips
- 1 C Mild Pepper Rings
- 1 large White Onion, Sliced into Strips
- 1 T Black Pepper
- 1 T Dried Basil
- 1 C Parmesan, Cubed
- 1/2 lb Pepperoni, Diced
- 1 bag cooked and cooled tri-colored tortellini (optional for carb lovers)
For the Dressing
- 1 C Red Wine Vinegar
- 1/2 C Olive Oil
- 1 T Garlic Powder
- 1 T Dried Basil
- 1 T Brown Sugar (or a natural sweetener)
- 2 t Kosher Salt
Instructions
Preparation
- Begin by spreading the shredded romaine lettuce across the bottom of a large bowl.
- Layer the sliced red pepper, cucumbers, onions, and all the delightful meats over the greens, displaying them in a beautiful pattern.
- Sprinkle with black pepper and dried basil for that extra flavor boost.
- Cover your salad with plastic wrap and refrigerate for about 4 hours, or even overnight if time permits.
- Meanwhile, in another container, whisk together all the ingredients for the dressing and pop that in the fridge for the same amount of time to chill.
Serving
- When you’re ready to serve, you can either pour the dressing over the salad and toss it all together or present the dressing on the side.
