Description
When I first made this Italian Sub Salad, I wanted to capture all the bold, hearty flavors of a classic Italian sub but in a fresh, lighter form.
Ingredients
For the Salad
2 hearts of romaine, chopped
1/2 pound salami, chopped
1/2 pound provolone cheese, chopped
8 oz package mini fresh mozzarella balls
1 cup shredded Parmesan cheese
1 package mini pepperoni
1 cucumber, thinly sliced
1 red pepper, sliced into strips
1 cup mild pepper rings
1 white onion, thinly sliced
1 tablespoon black pepper
1 tablespoon dried basil
For the Dressing
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon honey
1 teaspoon salt
Instructions
Step 1: In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, Italian seasoning, honey, and salt to create the dressing
Step 2: Cover the dressing and set aside to allow the flavors to meld
Step 3: In a large mixing bowl, add the chopped romaine lettuce
Step 4: Top the lettuce with chopped salami, chopped provolone, mini mozzarella balls, shredded Parmesan, and mini pepperoni
Step 5: Add the sliced cucumber, red pepper strips, mild pepper rings, and thinly sliced onion
Step 6: Sprinkle the salad with black pepper and dried basil
Step 7: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld
Step 8: When ready to serve, toss the salad gently to combine all the ingredients
Step 9: Drizzle the prepared dressing over the top and toss again until everything is well coated
Step 10: Garnish with fresh basil if desired and serve cold
