Italian Sub Salad Two Ways
Embrace the vibrant, satisfying flavors of a classic Italian sub reimagined as a dynamic salad. This recipe offers two delightful variations: a crisp, low-carb rendition featuring a medley of fresh vegetables, savory meats, and cheeses, and a heartier option enhanced with tri-colored tortellini for carb lovers. It's the perfect solution for entertaining diverse dietary preferences without compromising on taste or Italian authenticity.
Prep Time
30 minutes
Cook Time
15 minutes (if adding tortellini)
Total Time
4 hours 45 minutes (including chilling time)
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Offers two versatile options: a crisp, low-carb delight and a satisfying tortellini-inclusive meal.
- Bursting with authentic Italian flavors from savory meats, cheeses, and a tangy homemade dressing.
- Perfect for meal prep or entertaining, as it can be assembled and chilled overnight.
- Customizable to suit various dietary preferences and ingredient availability.
- Visually stunning with its colorful array of fresh ingredients, making it an impressive centerpiece.
Ingredients
- 2 large heads (approximately 600g) of Romaine lettuce, shredded (for the low-carb version)
- 225g (1/2 lb) Salami, thinly sliced and cut into squares
- 225g (1/2 lb) Provolone cheese, thinly sliced and cut into squares
- 225g (8oz package) Marinated mini fresh mozzarella balls, drained
- 1 large cucumber (approximately 300g), thinly sliced
- 1 large red bell pepper (approximately 200g), thinly sliced into strips
- 1 cup (approximately 150g) mild pepper rings, drained
- 1 medium white onion (approximately 150g), thinly sliced into strips
- 1 tablespoon (15g) freshly ground black pepper
- 1 tablespoon (5g) dried basil
- 1 cup (approximately 100g) Parmesan cheese, cubed
- 225g (1/2 lb) Pepperoni, diced
- 500g (1 bag) tri-colored tortellini, cooked and cooled (optional, for the carb-lover version)
- For The Dressing:
- 240ml (1 cup) Red wine vinegar
- 120ml (1/2 cup) Extra virgin olive oil
- 1 tablespoon (15g) garlic powder
- 1 tablespoon (5g) dried basil
- 1 tablespoon (12g) brown sugar (or a natural sweetener like maple syrup or honey)
- 2 teaspoons (10g) Kosher salt
Instructions
- Prepare the Salad Base. In a large serving bowl, add the shredded Romaine lettuce (if making the low-carb version). If you are preparing both versions, divide the remaining salad ingredients in half, setting aside one half for the tortellini version.
- Assemble the Salad. Artfully arrange the sliced red bell pepper, mild pepper rings, salami squares, provolone squares, drained mozzarella balls, sliced cucumber, sliced white onion, cubed Parmesan, and diced pepperoni over the Romaine lettuce (or directly into a bowl for the tortellini-free version). Aim for an appealing visual pattern.
- Season and Chill. Lightly sprinkle the assembled salad with the freshly ground black pepper and dried basil. If desired, add a very light dash of additional salt. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight. This chilling time allows the flavors to meld beautifully.
- Prepare the Dressing. In a separate bowl or jar, whisk together all the dressing ingredients: red wine vinegar, olive oil, garlic powder, dried basil, brown sugar (or sweetener), and Kosher salt. Whisk vigorously until well combined and emulsified. Cover and refrigerate the dressing alongside the salad, also for 4 hours or overnight, allowing its flavors to deepen.
- Incorporate Tortellini (Optional). If making the carb-lover version, cook the tri-colored tortellini according to package directions, then drain and cool completely. Just before serving, gently fold the cooled tortellini into the portion of the salad ingredients designated for this variation, ensuring everything is evenly distributed.
- Serve the Salad. When ready to serve, you can either present the dressed salads (low-carb and tortellini versions) with the dressing on the side for individual drizzling, or, for a more uniform coating, toss the entire salad with the dressing just before serving. Enjoy immediately for the best texture.
Tools You’ll Need
- Large mixing bowls (at least two if making both versions)
- Whisk or jar with a lid for the dressing
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Plastic wrap
Essential Success Tips
- Prioritize high-quality ingredients for the best flavor, especially for the salami, pepperoni, and cheeses.
- Ensure all ingredients are uniformly sliced or diced for an appealing presentation and balanced bite.
- Do not dress the salad until just before serving to prevent the lettuce from wilting and keep everything crisp.
- Allow both the salad and the dressing to chill thoroughly (at least 4 hours) for optimal flavor melding and refreshing coolness.
- When adding tortellini, make sure it is completely cooled to avoid warming other ingredients or making the salad soggy.
Professional Cooking Secrets
- For an extra layer of flavor in the dressing, consider steeping a finely minced shallot in the red wine vinegar for 15-20 minutes before adding the olive oil and other ingredients. This adds a subtle, aromatic complexity.
- To elevate the visual appeal and add textural contrast, arrange the ingredients in distinct sections or stripes over the lettuce rather than simply tossing them. This creates a more 'deconstructed' sub effect.
- Experiment with different Italian cured meats beyond salami and pepperoni, such as capicola or mortadella, for varied flavor profiles and a gourmet touch.
Notes
- This recipe is designed to be highly versatile. You can easily prepare both the low-carb version (with lettuce) and the carb-lover version (with tortellini) simultaneously by simply dividing the main salad ingredients in half. Add the cooked and cooled tortellini to one half just before serving and omit the lettuce from that portion for a true pasta salad experience.
- Store any leftover dressed salad in an airtight container in the refrigerator for up to 1-2 days, though it is best enjoyed fresh. Undressed salad components and dressing can be stored separately for up to 3-4 days.
- For an extra kick, add a pinch of red pepper flakes to the dressing or directly to the salad.
Frequently Asked Questions
Can I make the Italian Sub Salad ahead of time?
Yes, absolutely! The main salad components (without dressing or tortellini) and the dressing can be prepared and chilled separately overnight. This allows the flavors to develop beautifully, making it an excellent make-ahead option for parties or weekly meal prep. Only combine with dressing or tortellini just before serving.
What kind of red wine vinegar is best for the dressing?
For the best flavor, choose a good quality red wine vinegar. Look for brands that are well-regarded for their depth and balanced acidity. Avoid overly sharp or thin vinegars, as they can overpower the other dressing ingredients.
How can I customize this salad to my preferences?
This salad is incredibly versatile! Feel free to add other antipasto-style ingredients like marinated artichoke hearts, sun-dried tomatoes, or Kalamata olives. You can also swap out the cheeses for provolone picante or mozzarella pearls, or use different deli meats like thinly sliced ham or turkey for a lighter take.
Nutrition Facts (Per Serving)
Per serving (estimated, without tortellini): Calories: 400-500, Protein: 25-30g, Fat: 30-40g, Carbs: 8-12g. With tortellini, carbohydrate and calorie counts will be significantly higher.
Allergy Information
Contains dairy (salami, provolone, mozzarella, parmesan), and potentially gluten if adding conventional tortellini. For a gluten-free version, ensure all processed meats are gluten-free and use a gluten-free tortellini alternative.
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