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Easy Big Italian Sub Salad Recipe with Deli Meats and Pepperoncini

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A no-fuss, flavor-packed salad that combines classic Italian sub flavors with deli meats, crisp veggies, and a zesty dressing, perfect for summer and quick meals.

Ingredients

Scale
  • 4 oz Genoa salami, thinly sliced
  • 4 oz capicola
  • 4 oz ham or turkey (optional)
  • 6 oz provolone cheese, sliced or cubed
  • 6 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup banana peppers or pepperoncini, sliced
  • ½ cup black or Kalamata olives, pitted and halved (optional)
  • ¼ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 tsp sugar or honey
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Rinse the romaine lettuce thoroughly and chop into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place all in a large mixing bowl.
  2. If not pre-sliced, cut Genoa salami, capicola, and provolone into strips or cubes roughly ½ inch thick. Add to the bowl with the greens and veggies.
  3. Drain and slice the pepperoncini, then add them along with the pitted olives to the bowl.
  4. In a small bowl or jar, combine olive oil, red wine vinegar, oregano, garlic powder, Dijon mustard, sugar or honey, salt, pepper, and optional crushed red pepper flakes. Whisk or shake vigorously until emulsified.
  5. Pour the dressing over the salad ingredients and toss gently but thoroughly with salad tongs or two large spoons.
  6. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  7. Serve immediately or refrigerate for up to 1 hour to let flavors meld. Toss again before serving if chilled.

Notes

Use fresh-sliced deli meats for best texture. For gluten-free, skip any bread accompaniments. Avoid overdressing to prevent sogginess. Chill up to 1 hour for flavors to meld but toss again before serving. Leftovers keep up to 2 days refrigerated; refresh with olive oil and vinegar before serving.

Nutrition

Keywords: Italian sub salad, deli meats salad, pepperoncini salad, summer salad, easy salad recipe, no-bread sandwich salad

Find it online: https://ariaappetite.com/easy-big-italian-sub-salad-recipe-with-deli-meats-and-pepperoncini-perfect-for-summer/