There’s something about a big, hearty sandwich packed with all those bold Italian flavors that just hits the spot, right? But what if I told you that you can enjoy those same incredible flavors in a vibrant, fresh salad? That’s exactly what I love about this Italian sub salad—it’s like a deconstructed version of your favorite hoagie, bursting with all the savory, tangy, cheesy goodness you crave, but in a lighter, more shareable form. I always do this when I’m craving something filling but don’t want to spend ages in the kitchen or heat up the oven. It’s a lifesaver on busy weeknights or for bringing winning potluck dishes. Plus, my kids ask for this all the time because it’s so fun to eat—and way easier than making a sandwich! The smell alone when I toss the ingredients together is enough to make everyone gather around the table. And honestly, I love how versatile it is—changing up the meats or cheeses is so easy, making it perfect for whatever I’ve got in my fridge. Trust me on this one, once you try it, it’ll become a regular in your rotation.
Thank you for reading this post, don't forget to subscribe!What is Italian Sub Salad?
This Italian sub salad is basically a fresh, crunchy take on the classic Italian sub sandwich. Think of it as your favorite hoagie—layered with salami, ham, provolone, crisp veggies, and a zesty Italian dressing—all piled high on a bed of romaine lettuce or greens. It’s essentially a deconstructed sandwich, allowing you to enjoy all of those rich, savory flavors without the bread. The name “Italian sub” is pretty straightforward: it’s inspired by the iconic cold-cut-filled sandwiches from Italy—and here in the U.S., those sandwiches are a staple for lunch or a quick dinner. I love how this salad captures that authentic flavor punch while giving it a fresh, summery twist. It’s perfect for picnics, casual family dinners, or anytime you’re craving that satisfying combo but want to keep things lighter and healthier. Plus, it’s so adaptable—add more veggies, switch up the meats, or make it vegetarian if you prefer. Think of it as a customizable flavor-packed bowl that always makes me feel like I’ve been transported to a bustling Italian deli!
Why you’ll love this recipe?
What I love most about this Italian sub salad is how incredibly delicious it is—those savory bits of deli meats paired with melted provolone and tangy, herbaceous dressing, all wrapped in crisp greens? It’s a flavor explosion in every bite. And the best part? It’s super simple to make. No fancy equipment or lengthy prep required. If you can chop, toss, and layer, you’re already halfway there. This salad is also budget-friendly—saving you money compared to ordering takeout or making complicated dinners. Plus, everything usually comes together with ingredients I keep in my fridge or pantry—nothing fancy or hard to find. It’s so versatile, too! My family loves it as a main, but it also works beautifully as a side dish for grilled chicken or pasta. And I can’t forget how satisfying it is—I mean, who doesn’t love that hearty, meaty feel without the heaviness of a sandwich? I’ve also tested it with different variations, like swapped out the meats for chicken or made it vegetarian by increasing the veggies and adding a little extra cheese. It really stands up to whatever you throw into it. Honestly, this one’s a go-to when I want something flavorful, fresh, and filling in no time at all.
How do I make Italian Sub Salad?
Quick Overview
This Italian sub salad comes together surprisingly fast. You start by chopping crisp romaine or mixed greens—think of it as your sandwich’s lettuce base. Meanwhile, slice up an assortment of deli meats—salami, ham, or turkey—then layer them over the greens. Add chunks of melting provolone or mozzarella cheese, colorful vegetables like cherry tomatoes, red onions, and pepperoncini for a tangy kick, and top it all with crunchy croutons if you like some extra texture. Drizzle everything with a zesty Italian vinaigrette, toss gently, and you’re all set. It’s like assembling a hearty salad in just minutes, perfect for when you want the flavor of a loaded italian sub without the bread. This recipe is wonderfully forgiving—feel free to adjust ingredients or proportions to suit your taste. I always do this when I want something quick, satisfying, and bursting with flavor. Honestly, it’s become a weekly staple in my house because it’s just so easy to throw together and always disappears in minutes!
Ingredients
For the main salad: What is the best way to prepare it?
– 4 cups chopped romaine lettuce or mixed greens (I prefer romaine for crunch)
– 8 oz slices of Italian deli meats (salami, ham, turkey—whatever you love!)*
– 8 oz provolone or mozzarella cheese, cut into chunks or slices
– 1 cup cherry tomatoes, halved
– 1/2 cup thinly sliced red onions
– 1/2 cup pepperoncini peppers, sliced (adds that iconic tang!)
– 1/2 cup sliced black olives (optional but adds nice salty contrast)
– 1/2 cup croutons (for crunch, optional but my kids ask for them!)
For the Dressing:
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar or balsamic vinegar
– 1 tsp Dijon mustard
– 1 clove garlic, minced
– 1 tsp Italian seasoning
– Salt and pepper to taste
*Feel free to mix and match your favorite deli meats or add others like capicola or roast beef depending on what you have.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
You don’t actually need to preheat anything for this salad—just get your chopping board ready! If you want crispy croutons to throw on top, now’s the time to toast a handful in a hot skillet with a little olive oil and garlic until golden. Keep an eye on them—they can go from perfect to burnt fast!
Step 2: Mix Dry Ingredients
Slice your cherry tomatoes in half, thinly slice the red onions, and get your pepperoncini peppers ready. If you’re using olives or other toppings, prep those now too. This is a great time to taste your veggies and make sure they’re fresh—nothing ruins a salad faster than limp or flavorless produce.
“Made the Easy Italian Sub Salad Recipe tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 3: Mix Wet Ingredients
In a small jar or bowl, whisk together the olive oil, vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. This simple dressing packs a punch, and I swear, it ties everything together like magic. If you have a jar with a lid, I always shake it vigorously—less dirty dishes that way!
Step 4: Combine
In a large salad bowl, toss the greens with the sliced meats, cheese, veggies, and olives. Pour the dressing over the top and toss gently—don’t be rough, or you’ll mush those delicate ingredients! You want every leaf and slice coated but not drowning.
Step 5: Prepare Filling
If you want to add an extra touch, layer on generous slices of meat and cheese. My secret? A little bit of everything—more salty, tangy, cheesy—it’s just better that way. Feel free to adjust the quantities according to your preference. Sometimes I add extra pepperoncini or fresh basil for a little herbal brightness!
Step 6: Layer & Swirl
This is where I love to get creative. I layer the ingredients visually appealing and then give the salad a gentle swirl with my tongs or forks so the flavors mingle. The marbling of meats and veggies creates such a pretty, appetizing look. Trust me, it makes serving look fancy even if it’s just family night.
Step 7: Bake
Oops, just kidding—there’s no baking involved! This salad is entirely raw, which keeps it super quick. But if you want your cheese to be slightly melted, you can pop it under a hot broiler for a minute—just watch it like a hawk! Otherwise, it’s ready to go right after tossing.
Step 8: Cool & Glaze
If you added croutons, toss them on top just before serving to keep them crispy. The dressing can be added right before serving—if you make this ahead, keep the dressing separate to prevent sogginess. You could also drizzle a little balsamic glaze for extra sweetness and shine.
Step 9: Slice & Serve
Serve this salad in big bowls with a slice of crusty bread on the side—perfect for scooping and savoring. For a picnic or outdoor dinner, pack it up in airtight containers and enjoy within a day or two. It tastes even better after the flavors meld for a little while—the dressing really soaks in. And trust me, leftovers are a rare treasure in my house!
What to Serve It With
This Italian sub salad shines brightest when paired with casual, comforting sides. For brunch or a light lunch, I love serving it alongside some warm croissants or crusty Italian bread to help scoop up every bite. A cold Prosecco or sparkling water with a splash of lemon is perfect for drinks, making the whole meal feel lively and refreshing.
For dinner, toss in some grilled chicken or shrimp on the side, and you’ve got a complete, satisfying meal. I often serve it as a side for pasta or grilled vegetables, especially when I want to keep things light and summery. My family’s favorite? I’ll layer extra cheese on top, sprinkle some chopped fresh basil, and finish with a drizzle of good-quality olive oil. That little finishing touch makes all the difference. And if you’re bringing this to a potluck? Just prep everything separately and toss it together right before serving to keep the greens crisp and the toppings fresh!
“The Easy Italian Sub Salad Recipe turned out amazing. My kids asked for seconds. Saving this one!”
Top Tips for Perfecting Your Italian Sub Salad
Over the years, I’ve learned a few tricks to make this dish even better. First, always use fresh, good-quality ingredients. Nothing ruins a salad faster than wilted lettuce or bland meats. When slicing the meats, aim for thin, even slices—this helps everything layer nicely and makes every bite balanced. Trust me, a thick slice of salami can dominate the taste—sometimes, less is more!
If you’re trying to keep it lighter, skip the cheese or opt for a reduced-fat variety. You can also swap out the traditional Italian meats for grilled chicken or turkey, which tastes just as good if you toss in a little extra Italian herbs. Want more tang? Toss in an extra dash of red wine vinegar or throw in some sliced kalamata olives. For visual appeal, I love to sprinkle chopped parsley or basil on top before serving—that’s my secret to a restaurant-quality look and flavor. When it comes to baking or toasting the toppings, keep a close eye—those croutons or cheese should be crispy but not burnt. And don’t forget, this salad is even better if you let it sit in the fridge for about 30 minutes after tossing—those flavors marry, and it tastes fantastic!
Storing and Reheating Tips
This salad is best enjoyed fresh, but if you need to store leftovers, here’s how I do it. Keep the dressing separate if you want the greens to stay crisp—simply store it in a jar with a lid. For leftovers, keep the salad in an airtight container in the fridge for up to two days. After that, the greens tend to wilt, and the flavors mellow, so I recommend eating it sooner rather than later. If you added croutons, I usually keep those separate and add them just before serving to maintain crunch.
If you have any cheese or meats left, store those in separate small containers. When reheating, I avoid microwaving the salad altogether—better to let it come to room temperature or toss it with a little fresh dressing. You can reassemble the salad quickly, and it still tastes fresh and delicious. Honestly, it’s one of those dishes that’s just best enjoyed fresh, but I’ve learned that proper storage makes a big difference in keeping it tasty for a day or two.
Frequently Asked Questions
Final Thoughts
This Italian sub salad is truly one of those dishes that feels like a hug in a bowl—you get all those familiar, comforting flavors but in a way that’s fresh, vibrant, and so easy to put together. It’s perfect for busy weeknights, lazy weekends, or when you’re entertaining friends and want to impress without breaking a sweat. What I love most is how adaptable it is—add more veggies, switch up the meats, make it vegetarian, or dress it up with extra herbs. Every time I make it, I get a little excited for the next forkful. Honestly, once you’ve got the hang of tossing it together, it’ll become a go-to in your kitchen, too. I’d love to hear how yours turns out or if you come up with your own twist! Don’t forget to leave a comment, share your photos, or tag me on social media—I can’t wait to see your creations. Happy eating, my friend!
Italian sub salad
Ingredients
Main Ingredients
- 4 cups salad greens
- 0.5 cup black olives (sliced)
- 0.5 cup cherry tomatoes (halved)
- 0.5 cup cucumber (sliced)
- 0.5 cup ham (cubed)
- 0.5 cup mini pepperonis
- 0.5 cup pepperoncini peppers (sliced)
- 0.5 cup provolone cheese (sliced)
- 0.5 cup red bell peppers (sliced)
- 0.5 cup red onion (diced)
- 0.5 cup salami (quartered)
- 0.25 cup fresh basil leaves (torn)
- 0.25 cup grated Parmesan cheese
- 0.25 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic (minced)
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- to taste Salt and black pepper
Instructions
Preparation Steps
- Wash and dry the salad greens thoroughly. Tear or chop them into bite-sized pieces and place them in a large salad bowl.
- Add the rest of the salad ingredients except for the Parmesan cheese into the bowl with the salad and mix.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until well combined.
- Drizzle the dressing over the salad and gently toss everything together until the ingredients are evenly coated with the dressing.
- Sprinkle the grated Parmesan cheese over the top of the salad. This adds a burst of flavor and a touch of saltiness.
- Divide the Italian Sub Salad among serving plates. It's ready to be enjoyed as a satisfying meal or a side dish. You can also serve it with some crusty Italian bread or garlic bread on the side for an extra treat.
