Description
A fresh and flavorful Italian Sub Salad perfect for low-carb and carb-loving eaters alike. This salad features crisp romaine lettuce, a variety of Italian meats and cheeses, fresh vegetables, and a tangy red wine vinaigrette. Ideal for light summer meals or gatherings, it can be served as-is or with tri-colored tortellini for added carbs. The salad benefits from marinating overnight to enhance the flavors.
Ingredients
Scale
For The Salad
- 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
For The Dressing
- 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
Optional Carb Addition
- 1 Bag Cooked and Cooled Tri-Colored Tortellini (to add before serving for carb lovers)
Instructions
- Assemble the Salad Base: In a large bowl, place the shredded romaine lettuce. Evenly layer the sliced red pepper, mild pepper rings, salami, pepperoni, provolone, mozzarella balls, cucumber slices, white onion strips, and cubed parmesan over the lettuce.
- Season and Refrigerate: Lightly sprinkle the assembled salad with salt and dried oregano. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Prepare the Dressing: In a separate bowl, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar (or natural sweetener), and kosher salt until fully combined. Refrigerate the dressing overnight to develop flavor.
- Serve the Salad: When ready to serve, either toss the salad thoroughly with the dressing or serve the dressing on the side, allowing guests to add as desired. For those who prefer more carbs, add cooked and cooled tri-colored tortellini to half of the salad before tossing.
Notes
- You can prepare this salad up to a day in advance to enhance the marination of flavors.
- For a lighter option, omit the pepperoni and adjust cheese quantities as desired.
- Adding tri-colored tortellini turns this into a more filling carb-inclusive pasta salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- If you want to reduce salt intake, reduce the kosher salt in the dressing accordingly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: Italian sub salad, low carb salad, Italian salad, easy summer salad, picnic salad, antipasto salad
