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Recipe compliments of www.ITISAKEEPER.com
Easy Italian Sub Salad You'll Make on Repeat
If you've been looking for an italian sub salad that's fast, fresh, and genuinely satisfying, this is it. Packed with salami, two kinds of cheese, crisp vegetables, hearty chickpeas, and a tangy homemade dressing, it's a complete meal in one bowl. Get your knife out — you're ten minutes away from something really good.
Ingredients
Salad
- 1 head Lettuce, chopped
- 1 pint Cherry tomatoes, halved
- ½ Red onion, thinly sliced
- 15.5 ounces Chickpeas, 1 (15.5-ounce) can, rinsed and drained
- 6 ounces Mini mozzarella balls
- 5 ounces Dry Italian salami, chopped
- 5 ounces Provolone cheese, chopped
- 6 Pepperoncini, stemmed and chopped
Italian Dressing
- ½ cup Olive oil
- 3 tablespoons White wine vinegar
- 1 tablespoon Mayonnaise
- 1 teaspoon Sugar
- 1 clove Garlic, grated
- 1 teaspoon Lemon juice
- 1 teaspoon Italian seasoning blend
- ½ teaspoon Salt
Instructions
- Add the chopped lettuce, halved cherry tomatoes, thinly sliced red onion, chickpeas, mini mozzarella balls, chopped Italian salami, chopped provolone, and chopped pepperoncini to a large mixing bowl.
- Add the olive oil, white wine vinegar, mayonnaise, sugar, grated garlic, lemon juice, Italian seasoning blend, and salt to a jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing is well combined.
- Taste the dressing and adjust the seasoning, vinegar, or lemon juice to your preference.
- Drizzle the dressing over the salad a little at a time. Toss gently to coat, then taste and add more dressing as needed.
- Serve immediately while the salad is cold.
Christina's Notes
- Use dry Italian salami. The source specifically recommends dry Italian salami rather than regular deli salami because the texture and flavor are different.
- Dry the chickpeas well. Rinse and thoroughly dry them before adding them to the salad. Excess moisture can water down the dressing.
Slice the onion very thin. Thick slices can overpower the other ingredients. A sharp knife or mandoline works well. - Grate the garlic. Grated garlic blends more smoothly into the dressing and distributes evenly.
- Shake the dressing vigorously. The mayonnaise helps bring the dressing together, but it still needs a good shake.
- Don't use all the dressing automatically. Dress the salad gradually, toss, taste, and add more if needed.
- Serve it cold. The source recommends having the ingredients refrigerator-cold before tossing and serving.
- Don't skip the pepperoncini. They provide the briny, tangy flavor that gives this salad its Italian-sub character.