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Skip the bread and revel in a bowl of this healthy Italian Sub Salad with salami, cold cuts and cheese, which takes the indulgence of an Italian hero served as a low-carb salad as a substitute.

Italian Sub Salad

Whether you’re on the lookout for a filling lunch, light dinner, or standout side, this Italian sub salad recipe delivers all the flavour without the bread. Also often called a “sub in a bathtub” or “chopped sub salad,” this easy salad offers a low-carb, protein- wealthy twist on the classic Italian grinder sandwich. It’s a light-weight and hearty salad, perfect to make ahead for the week. More similar Italian salad recipes chances are you’ll love are this Broccoli Sub Salad, Antipasto Salad, and Italian Chopped Salad.

Italian Sub Salad Ingredients

• Lettuce: Select crisp iceberg or romaine lettuce as the bottom for this salad.
• High-Protein Toppings: Layer the salad with thinly sliced deli meats, similar to turkey, Genoa salami, turkey pepperoni, and capicola
• Cheese: Incorporate a mix of part-skim mozzarella and provolone cheese, or select one or the opposite.
• Vegetables: Add color and texture with cherry tomatoes, red onions, pepperoncini (or banana peppers), and black olives.
• Italian Sub Salad Dressing: Extra virgin olive oil, red wine vinegar, Italian seasoning, minced garlic, kosher salt, and a splash of brine from the pepperoncini

How you can Make an Italian Sub Salad

This Italian salad recipe is just two easy steps: make the dressing and put all of the salad ingredients in a bowl!

1. Italian Salad Dressing: Whisk oil, vinegar, Italian seasoning, garlic, salt, and pepperoncini brine in a small bowl.
2. Make the Salad: Put all of the Italian hoagie salad ingredients in a big bowl. Drizzle the vinaigrette over the salad when able to eat and toss to coat.

Italian Salad Variations

• Meat: When you don’t have or like one in every of the meats, be at liberty to skip it and add more of one other. Other meats you may use are deli ham, prosciutto, or soppressata.
• Vegetarian Italian Salad: Skip the meat and add a can of chickpeas for protein.
• Olives: Swap black olives for kalamata or green olives.
• Tomatoes: Substitute cherry tomatoes for sun-dried or grape tomatoes.
• Onions: Use pickled red onions.
• Cheese: Sub fresh mozzarella or shredded parmesan.
• Briny/Pickled Substitutions: As a substitute of pepperoncini, use jarred artichoke hearts or giardiniera, a mix of pickled vegetables.
• Vegetables: Add more veggies, like cucumber or bell pepper.
• Herbs: Top your salad with fresh herbs, like basil or oregano.

What to Serve with an Italian Sub Salad

The high-protein salad incorporates a variety of protein from the cheese and meat, making it a satisfying meal. You may eat it with some Italian bread, like focaccia or ciabatta.

Meal Prep

This easy Italian sub salad recipe is great for meal prep.

1. Chop all of the ingredients.
2. Store the meat, cheese, vegetables, and lettuce in separate containers.
3. Make the salad dressing in a separate container.
4. When able to eat it, mix every little thing in a single bowl with the lettuce and dig in!

Storage

When you keep the components of this chopped Italian sub salad individually, it’ll last for 4 days. If you will have leftover salad with the dressing on, it’s best to eat it the day of, but you’ll be able to store it in an airtight container for a day.

More Italian Salad Recipes You’ll Love

Prep: 20 minutes mins

Cook: 0 minutes mins

Total: 20 minutes mins

Yield: 4 servings

Serving Size: 2 cups

• ▢ 2 tablespoon extra virgin olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 1/2 tablespoon Italian seasoning
• ▢ 1 clove minced garlic
• ▢ 1/4 tsp teaspoon kosher salt
• ▢ 8 cups chopped iceberg or romaine lettuce, chopped
• ▢ 6 ounces thin sliced turkey, chopped
• ▢ 2 ounces thin slices genoa salami, chopped from about 6 thin slices
• ▢ 3 ounces turkey pepperoni, chopped
• ▢ 2 ounces Capicola, chopped
• ▢ 1/3 cup shredded part-skim mozzarella & provolone mix, low moisture
• ▢ 1/3 cup cherry tomato, chopped
• ▢ 1/4 cup red onion, sliced
• ▢ 1/4 cup pickled pepperoncini or banana peppers, sliced (plus 1 tablespoon brine)
• ▢ 1/4 cup black olives, sliced

• In a small bowl, whisk olive oil, vinegar, 1/2 tablespoon italian seasoning, garlic, salt and 1 tablespoon brine from pepperoncini.

• Add a big bowl add the lettuce, turkey, salami, pepperoni, capicola, cheese, tomato, red onion, pepperoncini and black olives.

• Drizzle within the dressing when able to eat and toss to coat.

Last Step:

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Serving: 2 cups, Calories: 298 kcal, Carbohydrates: 11.5 g, Protein: 22 g, Fat: 19 g, Saturated Fat: 5.5 g, Cholesterol: 71.5 mg, Sodium: 1573.5 mg, Fiber: 3 g, Sugar: 5.5 g