Dinner

Italian Sub Salad, Two Ways Recipe

Name: Italian Sub Salad, Two Ways Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 2 Hearts of Romaine, Shredded; 1/2 lb Salami, Sliced and Cut into Squares; 1/2 lb Provolone, Sliced and Cut into Squares; 8 oz Package of Marinated Mini Fresh Mozzarella Balls; 1 Cucumber, Sliced Thin; 1 Red Pepper, Sliced into Strips; 1 C Mild Pepper Rings; 1 White Onion, Sliced into Strips; 1 Tbsp Black Pepper; 1 Tbsp Dried Basil; 1 C Parmesan, Cubed; 1/2 lb Pepperoni, Diced; 1 C Red Wine Vinegar; 1/2 C Olive Oil; 1 Tbsp Garlic Powder; 1 Tbsp Dried Basil; 1 Tbsp Brown Sugar (or a natural sweetener); 2 tsp Kosher Salt; 1 Bag Cooked and Cooled Tri-Colored Tortellini (to add before serving for carb lovers)

ByLana Polati March 5, 2026March 5, 2026

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Introduction

This Italian Sub Salad is a fresh, low-carb twist on the classic sandwich, perfect for warm weather. Packed with savory meats, cheeses, and crisp vegetables, it delivers all the flavors you love without the bread. It’s light, bright, and easy to prepare ahead of time.

A round white bowl filled with a colorful layered salad. Starting at the top left, there are thin, curly slices of red meat. Next, bright yellow pepper slices form a small pile. To the right, long red strips of bell pepper are placed. Below them are smooth white mozzarella balls. Sliced cucumber rounds with a fresh green color are at the bottom right. In the center, small cubes of light yellow cheese sit next to the cucumber. Below the cheese, thin white onion slices cover a section. In the bottom left, there are small pale cubes of cheese, and next to them, thin square pieces of pink salami are neatly arranged. The ingredients are sprinkled with green dried herbs, all sitting on a bed of green lettuce, against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Hearts of Romaine, shredded
1/2 lb salami, sliced and cut into squares
1/2 lb provolone, sliced and cut into squares
8 oz package of marinated mini fresh mozzarella balls
1 cucumber, sliced thin
1 red pepper, sliced into strips
1 cup mild pepper rings
1 white onion, sliced into strips
1 tbsp black pepper
1 tbsp dried basil
1 cup Parmesan, cubed
1/2 lb pepperoni, diced

For the Dressing:

1 cup red wine vinegar
1/2 cup olive oil
1 tbsp garlic powder
1 tbsp dried basil
1 tbsp brown sugar (or a natural sweetener)
2 tsp kosher salt

Instructions

Step 1: In a large bowl, add the shredded romaine lettuce. Arrange the red pepper strips, mild pepper rings, salami, provolone, pepperoni, mozzarella balls, onions, cucumbers, and Parmesan over the lettuce in a decorative pattern.
Step 2: Lightly sprinkle the salad with salt, black pepper, and dried basil. Cover with plastic wrap and refrigerate for 4 hours or overnight to allow flavors to meld.
Step 3: Meanwhile, whisk together all dressing ingredients in a separate bowl. Refrigerate the dressing overnight as well.
Step 4: When ready to serve, either toss the salad with the dressing or serve the dressing on the side so each person can add their preferred amount.

Tips & Variations

For a carb-friendly option, add one cooked and cooled bag of tri-colored tortellini to half of the salad before serving. This way you can accommodate both low-carb and carb-loving guests.
Allowing the salad to rest in the fridge gives the vegetables and meats time to marinate in the dressing flavors, making the dish even tastier.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss with the dressing just before serving to prevent the lettuce from becoming soggy. Leftovers reheat best when served cold or at room temperature.

How to Serve

A white bowl filled with a layered salad arranged in sections on a bed of leafy greens. Starting from the top left, there are curled slices of reddish-brown deli meat, next to bright yellow pepper rings. To the right, long red pepper strips and three small white mozzarella balls. Below these, pale cucumber slices with dark green edges. In the center, tiny cubes of light yellow cheese. Below that, a section of thin white onion slices sprinkled with green herbs. At the bottom left, small white cheese cubes, and just above them, more thin white cheese slices. Finally, at the bottom center, small squares of pinkish salami. The entire salad is lightly covered with green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, feel free to substitute provolone or mozzarella with other Italian cheeses like fontina or ricotta salata based on your preference.

How long can I prepare this salad in advance?

It’s ideal to prepare the salad and dressing a day ahead and refrigerate overnight to allow flavors to develop. Just add dressing right before serving for the best texture.