Can I make Italian Sub Salad ahead of time?

Yes! You can prepare the Italian Sub Salad ahead of time. However, it’s best to keep the dressing separate until just before serving to avoid wilting the lettuce. You can refrigerate the salad for up to 2-3 days, but if you’ve added the tortellini, it might start to soften over time.

Can I substitute the meats in this salad?

Absolutely! While salami and pepperoni are traditional, you can easily swap them for other deli meats like turkey, chicken, or even ham. The salad will still be delicious, and you can customize it to your taste or dietary needs.

How can I make this recipe vegan-friendly?

To make this Italian Sub Salad vegan-friendly, omit the meats and cheeses. You can substitute the mozzarella and provolone with plant-based cheese options and replace the salami and pepperoni with vegan deli slices or roasted vegetables. The salad will still have a great flavor profile!

Can I make the dressing spicier?

Yes! To add a spicy kick to your dressing, you can include red pepper flakes or some finely chopped jalapeños. Adjust the amount to your preference, and you’ll have a zesty, spiced-up Italian Sub Salad.

Italian Sub Salad Recipe: Easy & Delicious (2 Versions)

Name: Italian Sub Salad Recipe
Prep time: 20 min
Total time: PT-493029H35M22S
Cuisine: Italian
Ingredients: 2 Hearts of Romaine, Shredded; 1/2 lb of Salami, Sliced, Cut into Squares; 1/2 lb of Provolone, Sliced, Cut into Squares; 8oz 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

Description

Italian Sub Salad is a delicious and versatile dish that brings together all the flavors of a classic Italian sub sandwich in a refreshing, bread-free form. This recipe includes two variations: one with a crisp lettuce base for those following a low-carb diet and one with hearty tortellini pasta for carb lovers. Packed with savory meats, cheeses, and fresh veggies, it’s a perfect meal for any occasion.

Ingredients

Scale

2 Hearts of Romaine, Shredded
1/2 lb of Salami, Sliced, Cut into Squares
1/2 lb of Provolone, Sliced, Cut into Squares
8oz 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

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Instructions

Shred the hearts of romaine lettuce and place in a large mixing bowl.
Add the salami, provolone, mozzarella balls, cucumber, red pepper, pepper rings, and onion. Arrange the ingredients over the lettuce.
Sprinkle with black pepper and dried basil.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
For the dressing, whisk together red wine vinegar, olive oil, garlic powder, basil, brown sugar (or natural sweetener), and kosher salt. Chill the dressing overnight.
Serve the dressing on the side or toss the salad with the dressing just before serving.

Notes

Keep the dressing separate from the salad until ready to serve to prevent wilting.
This salad can be stored in the fridge for up to 2-3 days, but it’s best served fresh.
For a spicy kick, you can add red pepper flakes or hot pepperoncini to the salad.
If you’re making this for carb lovers, add cooked tortellini before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4g
Sodium: 850mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 22g
Cholesterol: 40mg