Why Make This Recipe
Italian Sub Salad Two Ways offers a fresh and flavorful twist on a classic sandwich. With a combination of hearty ingredients and delicious dressings, it gives you the best of both worlds—easy-to-make dishes that cater to both low-carb eaters and those looking to indulge in a tasty tortellini delight. This salad is perfect for lunch, dinner, or even as a side dish at gatherings. Plus, it’s a great way to enjoy all the savory flavors of an Italian sub without the carbs of bread.
How to Make Italian Sub Salad Two Ways
Ingredients:
- 1 head Hearts of Romaine (shredded)
- 4 oz Salami (sliced)
- 4 oz Provolone (cubed)
- 8 oz Marinated Mini Fresh Mozzarella Balls
- 1 medium Cucumber (sliced)
- 1 medium Red Pepper (sliced)
- 1/2 cup Mild Pepper Rings
- 1/2 medium White Onion (thinly sliced)
- 1/2 tsp Black Pepper (freshly cracked)
- 1 tsp Dried Basil
- 1/4 cup Parmesan (grated)
- 4 oz Pepperoni (sliced)
- 1/4 cup Red Wine Vinegar
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Basil
- 1 tbsp Brown Sugar (or sweetener)
- 1/2 tsp Kosher Salt (to taste)
Directions:
Preparation: In a large bowl, combine the shredded romaine, salami, provolone, marinated mozzarella balls, cucumber, red pepper, pepper rings, and onion. Toss them gently to mix the ingredients well.
Chill: Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step helps to meld the flavors.
Dress: In a small bowl, whisk together the black pepper, dried basil, Parmesan, pepperoni, red wine vinegar, olive oil, garlic powder, brown sugar, and kosher salt. Pour this dressing over the chilled salad and toss everything until well coated.
How to Serve Italian Sub Salad Two Ways
Serve the Italian Sub Salad in individual bowls or on a large serving platter. You can garnish it with extra Parmesan or more fresh basil if desired. For the tortellini version, simply cook your favorite tortellini according to the package instructions and fold it into the salad just before serving.
How to Store Italian Sub Salad Two Ways
Store any leftover salad in an airtight container in the refrigerator. It’s best to consume the salad within 2 to 3 days to enjoy the freshness. If you have added tortellini, make sure to keep the pasta separate if possible, as it can soak up the dressing and get mushy.
Tips to Make Italian Sub Salad Two Ways
- Use fresh ingredients for the best flavor.
- Prepare the dressing in advance and store it separately until you are ready to serve.
- Feel free to switch up the ingredients based on your preferences—add olives or artichokes for an extra kick!
Variation
For a tortellini delight version, simply prepare cheese or meat-filled tortellini and mix it into the salad before serving. This adds a delightful twist and makes it even heartier.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad in advance, but it’s best to add the dressing right before serving to keep the greens crisp.
What can I use instead of hearts of romaine?
You can use any green lettuce such as iceberg, arugula, or spinach as a substitute.
Is this salad gluten-free?
The salad is naturally gluten-free as long as you avoid pasta or bread. Check the labels of your deli meats and cheeses for any gluten content.
Italian Sub Salad Two Ways
Ingredients
Main Ingredients
- 1 head Hearts of Romaine (shredded)
- 4 oz Salami (sliced)
- 4 oz Provolone (cubed)
- 8 oz Marinated Mini Fresh Mozzarella Balls
- 1 medium Cucumber (sliced)
- 1 medium Red Pepper (sliced)
- 1/2 cup Mild Pepper Rings
- 1/2 medium White Onion (thinly sliced)
Dressing
- 1/2 tsp Black Pepper (freshly cracked)
- 1 tsp Dried Basil
- 1/4 cup Parmesan (grated)
- 4 oz Pepperoni (sliced)
- 1/4 cup Red Wine Vinegar
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Basil
- 1 tbsp Brown Sugar (or sweetener)
- 1/2 tsp Kosher Salt (to taste)
Instructions
Preparation
- In a large bowl, combine the shredded romaine, salami, provolone, marinated mozzarella balls, cucumber, red pepper, pepper rings, and onion. Toss them gently to mix the ingredients well.
Chill
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to meld the flavors.
Dress
- In a small bowl, whisk together the black pepper, dried basil, Parmesan, pepperoni, red wine vinegar, olive oil, garlic powder, brown sugar, and kosher salt. Pour this dressing over the chilled salad and toss until well coated.
Serve
- Serve the Italian Sub Salad in individual bowls or on a large serving platter. Garnish with extra Parmesan or fresh basil if desired. For the tortellini version, cook tortellini according to package instructions and fold it into the salad just before serving.