Introduction & Inspiration
Whenever I’m craving the bold, savory flavors of an Italian sub but want something lighter and fresher, this Italian Sub Salad is exactly what I turn to.
It’s loaded with all the best parts of a classic sandwich—salami, provolone, pepperoni, mozzarella, crunchy veggies—without the heaviness of the bread.
Fresh, hearty, and bursting with flavor, this salad makes the perfect meal prep lunch, potluck star, or easy dinner.
Nostalgic Appeal
Italian subs have always been a staple in my life—at birthday parties, family picnics, quick lunches at the local deli.
This salad captures all those nostalgic flavors but makes them feel even more special and a little bit lighter.
Every time I make it, it takes me right back to those carefree afternoons with a sandwich in hand and big smiles around the table.
Homemade Focus
What I love most about making this salad at home is the control over freshness and quality.
You get to hand-pick the crispest lettuce, the best meats, and cheeses, and whip up a homemade vinaigrette that tastes way better than anything bottled.
Every ingredient is thoughtfully layered, making this salad feel indulgent yet incredibly fresh at the same time.
Flavor Goal
The goal for this Italian Sub Salad was to deliver maximum flavor in every bite: savory meats, creamy cheeses, crunchy vegetables, briny pepper rings, and a bright, zesty dressing.
It’s hearty and satisfying without being heavy.
The homemade Italian dressing ties everything together with just the right balance of tang, sweetness, and spice.
Ingredient Insights
Romaine lettuce gives a crisp, fresh base that holds up beautifully under all the hearty toppings.
Salami and mini pepperoni add bold, savory richness.
Provolone cheese brings a creamy, slightly sharp flavor, while mini mozzarella balls add softness and extra indulgence.
Shredded Parmesan layers in a nutty, salty note that enhances everything.
Cucumber and red pepper slices bring fresh crunch and sweetness, while mild pepper rings and thinly sliced onion add a punchy, briny kick.
The dressing, made from olive oil, red wine vinegar, Italian herbs, garlic, and a touch of honey, brightens and balances every forkful.
Essential Equipment
A large salad bowl for tossing everything together.
A small whisk and bowl for blending the dressing.
Sharp knives and a cutting board for prepping the meats, cheeses, and vegetables.
List of Ingredients with Measurements
For the Salad:
- 2 hearts of romaine, chopped
- ½ pound salami, chopped
- ½ pound provolone cheese, chopped
- 8 oz mini fresh mozzarella balls
- 1 cup shredded Parmesan cheese
- 1 package mini pepperoni
- 1 cucumber, sliced thin
- 1 red bell pepper, sliced into strips
- 1 cup mild pepper rings
- 1 white onion, sliced thinly
- 1 tablespoon black pepper
- 1 tablespoon dried basil
For the Dressing:
- ½ cup olive oil
- â…“ cup red wine vinegar
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon honey
- 1 teaspoon salt
Step-by-Step Instructions
Step 1: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, Italian seasoning, honey, and salt.
Whisk until the dressing is well combined and emulsified.
Cover and set aside to let the flavors meld.
Step 2: Prepare the Salad Ingredients
Chop the romaine hearts into bite-sized pieces and place them in a large salad bowl.
Chop the salami and provolone cheese into bite-sized pieces as well.
Step 3: Assemble the Salad
Top the romaine with the chopped salami, chopped provolone, mozzarella balls, shredded Parmesan, mini pepperoni, sliced cucumber, red pepper strips, mild pepper rings, and thinly sliced onion.
Sprinkle the salad with black pepper and dried basil for extra flavor.
Step 4: Chill the Salad
Cover the salad bowl with plastic wrap and refrigerate for at least 4 hours, or overnight if you can.
This chilling time allows the flavors to meld beautifully and the salad to become even more flavorful.
Step 5: Dress and Serve
When ready to serve, toss the salad gently to combine all the ingredients.
Drizzle with the prepared dressing just before serving.
Garnish with fresh basil if desired, and enjoy it cold for the freshest flavor.
Storage Instructions
Keep Fresh:
Store any leftover undressed salad in an airtight container in the fridge for up to 2 days.
Keep the dressing separate until just before serving to maintain the best texture.
Make Ahead:
This salad is perfect for making ahead!
You can assemble everything (except the dressing) a day in advance and keep it covered in the fridge.
Warm Up:
This salad is best served cold or at room temperature.
No warming needed.
Troubleshooting (FAQ)
Why is my salad soggy?
If you dress the salad too early, the lettuce can wilt.
Always add the dressing just before serving to keep everything crisp.
Can I substitute the meats?
Absolutely! You can swap the salami and pepperoni for prosciutto, ham, or turkey if you prefer a lighter version.
What’s the best mozzarella for this?
Fresh mini mozzarella balls work best for their soft, creamy texture, but you can also chop a larger ball of fresh mozzarella if needed.
Tips and Variations
- Add roasted red peppers or marinated artichokes for extra Italian flair.
- Toss in a handful of olives for a briny, bold twist.
- Use a mix of iceberg and romaine lettuce for even more crunch.
- Swap the mini mozzarella balls for small cubes of provolone for a slightly sharper flavor.
- Add cooked pasta like rotini to turn it into an Italian Sub Pasta Salad.
Serving and Pairing Suggestions
- Serve alongside garlic breadsticks or bruschetta for a full Italian-inspired meal.
- Pair with a glass of Chianti, Pinot Grigio, or sparkling water with lemon.
- Great for casual dinners, potlucks, game day gatherings, and summer parties.
Nutritional Information
This Italian Sub Salad is rich in protein and healthy fats from the meats and cheeses, balanced with fiber from all the fresh veggies.
It’s hearty and satisfying without the heavy feeling of a traditional sub.
Italian Sub Salad
Description
Make this Italian Sub Salad for a hearty, flavor-packed meal! Savory meats, cheeses, crisp veggies, and a zesty vinaigrette come together for the ultimate fresh salad.
Ingredients
For the Salad:
-
2 hearts of romaine, chopped
-
½ pound salami, chopped
-
½ pound provolone cheese, chopped
-
8 oz mini fresh mozzarella balls
-
1 cup shredded Parmesan cheese
-
1 package mini pepperoni
-
1 cucumber, sliced thin
-
1 red bell pepper, sliced into strips
-
1 cup mild pepper rings
-
1 white onion, sliced thinly
-
1 tablespoon black pepper
-
1 tablespoon dried basil
For the Dressing:
-
½ cup olive oil
-
â…“ cup red wine vinegar
-
½ teaspoon garlic powder
-
1 tablespoon Italian seasoning
-
1 tablespoon honey
-
1 teaspoon salt
Instructions
Step 1: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, Italian seasoning, honey, and salt.
Whisk until the dressing is well combined and emulsified.
Cover and set aside to let the flavors meld.
Step 2: Prepare the Salad Ingredients
Chop the romaine hearts into bite-sized pieces and place them in a large salad bowl.
Chop the salami and provolone cheese into bite-sized pieces as well.
Step 3: Assemble the Salad
Top the romaine with the chopped salami, chopped provolone, mozzarella balls, shredded Parmesan, mini pepperoni, sliced cucumber, red pepper strips, mild pepper rings, and thinly sliced onion.
Sprinkle the salad with black pepper and dried basil for extra flavor.
Step 4: Chill the Salad
Cover the salad bowl with plastic wrap and refrigerate for at least 4 hours, or overnight if you can.
This chilling time allows the flavors to meld beautifully and the salad to become even more flavorful.
Step 5: Dress and Serve
When ready to serve, toss the salad gently to combine all the ingredients.
Drizzle with the prepared dressing just before serving.
Garnish with fresh basil if desired, and enjoy it cold for the freshest flavor.
Storage Instructions
Keep Fresh:
Store any leftover undressed salad in an airtight container in the fridge for up to 2 days.
Keep the dressing separate until just before serving to maintain the best texture.
Make Ahead:
This salad is perfect for making ahead!
You can assemble everything (except the dressing) a day in advance and keep it covered in the fridge.
Warm Up:
This salad is best served cold or at room temperature.
No warming needed.
Recipe Summary and Q&A
This Italian Sub Salad captures all the best parts of a classic sub sandwich—savory meats, creamy cheeses, crunchy veggies, and a bright vinaigrette—in a fresh, satisfying salad form.
It’s hearty, customizable, and perfect for making ahead.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
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If you make this Italian Sub Salad, leave a comment and let me know how you loved it!
Save this recipe for your next gathering, meal prep, or picnic, and share it with a friend who loves big, bold salads.
Let’s keep making hearty, flavor-packed meals together!