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–+ servings
Italian Sub Salad

Italian Sub Salad: Refreshing Twist for Summer Days

Enjoy a refreshing Italian Sub Salad that offers both low-carb and pasta versions, perfect for summer gatherings!
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Low-Carb Version
  • 6 cups shredded hearts of romaine Substitutes: iceberg or mixed greens
  • 8 oz marinated mini fresh mozzarella balls Substitutes: fresh mozzarella or feta
  • ½ lb sliced salami Substitutes: turkey or chicken
  • ½ lb sliced provolone Substitutes: mozzarella
  • 1 cup mild pepper rings Substitutes: jalapeños for spice
  • 1 sliced cucumber Alternatives: zucchini or bell peppers
  • 1 sliced red pepper Alternatives: any color bell pepper
  • 1 sliced white onion Alternatives: red onion or green onions
  • 1 tbsp black pepper For seasoning
  • 1 tbsp dried basil Substitutes: oregano
  • 1 cup Parmesan, cubed Substitutes: Pecorino Romano
  • ½ lb diced pepperoni Alternatives: ham or turkey pepperoni
For the Carb-Friendly Version
  • 8 oz tri-colored tortellini cooked
For The Dressing
  • 1 cup red wine vinegar Substitutes: balsamic vinegar
  • ½ cup olive oil Substitutes: avocado oil
  • 1 tbsp garlic powder Alternative: fresh minced garlic
  • 1 tbsp dried basil Substitutes: oregano
  • 1 tbsp brown sugar Alternatives: honey or maple syrup
  • 2 tsp kosher salt Essential for seasoning

Equipment

  • Large Mixing Bowl
  • Whisk

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the shredded hearts of romaine, sliced cucumber, sliced red pepper, and mild pepper rings. Stir until well mixed.
  2. Fold in the sliced salami, sliced provolone, marinated mini mozzarella balls, and diced pepperoni. Gently toss everything to distribute evenly.
  3. Add the sliced onion and season with black pepper and dried basil. Stir gently to incorporate.
  4. Arrange the salad artfully in the bowl and cover with plastic wrap. Refrigerate for at least 4 hours.
  5. In a separate bowl, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar, and kosher salt.
  6. Before serving, give the salad a gentle toss, then drizzle the dressing over it or serve it on the side.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 21gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 70mgSodium: 1000mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 2mg

Notes

This salad is make-ahead friendly, keeping well in the fridge for up to 2 days. Dress it just before serving to maintain freshness.

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