Chopped Italian Sub Salad with Red Wine Vinaigrette

Born from Italian-American deli counters, the classic sub becomes a no-cook chopped salad packed with cubed salami, ham, and provolone. Pepperoncini and a sharp red wine vinaigrette keep every bite bright and sandwich-shop bold.

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 18g carbs
• 36g fat
• 5g fiber

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Ingredients

• 2 large romaine hearts
• 6 oz genoa salami
• 4 oz deli ham
• 4 oz provolone cheese
• 1½ cups cherry tomatoes
• ½ cup drained pepperoncini
• ¼ medium red onion
• ⅓ cup sliced black olives
• 2 cups shredded iceberg lettuce
• 3 Tbsp red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• ½ tsp garlic powder
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 cup cubed sub rolls or crusty bread croutons (optional)

Instructions

1. 1Wash and thoroughly dry the romaine hearts, then chop into bite-size pieces and place in a very large mixing bowl with the shredded iceberg.
2. 2Dice the salami, ham, and provolone into ½-inch cubes so every forkful gets a mix of meats and cheese; add them to the bowl.
3. 3Halve the cherry tomatoes, thinly slice the red onion, and roughly chop the pepperoncini; add tomatoes, onion, pepperoncini, and black olives to the bowl.
4. 4In a small jar or bowl whisk together red wine vinegar, olive oil, Dijon, oregano, garlic powder, salt, and black pepper until emulsified and slightly thickened.
5. 5Pour three-quarters of the vinaigrette over the salad and toss vigorously with tongs for 30–45 seconds so the lettuce softens slightly and everything is evenly coated.
6. 6Taste and add remaining dressing plus an extra pinch of salt or oregano if needed; the salad should taste bright and briny like a classic Italian sub.
7. 7If using bread croutons, toast the cubed rolls in a 375°F oven for 8–10 minutes until golden and crisp, then fold them in just before serving so they stay crunchy.
8. 8Divide into four meal-prep containers or plates. Serve immediately or refrigerate up to 2 days; keep croutons separate until lunchtime for best texture.