Italian Sub Salad (AKA Sub in a Tub)
This Italian Sub Salad has all the flavor of your favorite Italian sub sandwich packed into a hearty salad. Skip the bread – not the flavor!
Ingredients
- 1 head iceberg lettuce shredded or finely sliced
- 12 ounces deli meat of choice finely chopped (smoked turkey, chicken, Italian meats, etc) (680 grams)
- 6 ounces cheese slices chopped (about 8 slices of provolone, havarti, cheddar, etc.) (170 grams)
- ½ red onion thinly sliced
- ½ green bell pepper finely sliced
- 1 cup quartered cherry tomatoes (about 1 ½ cups before slicing)
- ⅓-½ cup pickled banana peppers without the liquid
- ½ cup sliced pickles without the liquid (optional)
- ½ cup black olives drained
- ⅓ cup shredded parmesan cheese (optional)
- Other favorite sub toppings jalapenos, fried onions, etc.
Sub Dressing:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey warmed if thick
- 1 tablespoon mayonnaise (or an additional 1 tablespoon of olive oil)
- 2 teaspoons dijon mustard
- ¾ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place the shredded lettuce, chopped deli meat, chopped cheese, red onion, bell pepper, cherry tomatoes, pickled banana peppers, sliced pickles, black olives, and parmesan cheese in a very large bowl. If desired, add your favorite sub toppings (jalapenos, fried onions, etc.).
- Toss the salad ingredients together until well combined. Set aside while you prepare the dressing.
- Add the dressing ingredients to a small jar and shake vigorously to combine or blend with a milk frother.
- Pour the dressing over the salad and toss well to distribute it evenly. Note: If you’re making this in advance or for meal prep, we recommend holding off on dressing the salad until you’re ready to serve. Refrigerate the salad and dressing until needed.
- Serve in bowls garnished with additional shredded parmesan cheese (if desired).
Notes
Toppings: The list of ingredients and toppings is merely a suggestion. Customize the ingredients based on what YOU like to have on your subs!
Storage: This salad keeps for 1-2 days in the fridge once the dressing has been added. If you’re planning on having leftovers (or using it for meal prep), I recommend storing the salad and dressing separately. Pour the dressing on the salad just before serving for the best results. The salad should keep for 3-4 days without dressing.
Without mayo: The mayonnaise can easily be substituted with 1 tablespoon of olive oil. It’s included to give the dressing a “creamy” consistency, but it isn’t required
Nutrition
Calories: 295kcal | Carbohydrates: 13g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1338mg | Potassium: 405mg | Fiber: 3g | Sugar: 7g | Vitamin A: 989IU | Vitamin C: 23mg | Calcium: 349mg | Iron: 2mg