Viral Chopped Italian Sub Salad

The classic Italian sub gets a viral chopped-salad twist rooted in deli-counter flavors. Salami, provolone, and tangy pepperoncini mingle with crisp romaine so every forkful echoes the sandwich—no bread, no cooking required.

Serves 4 · 20 min prep

Estimate for one serving

• 485 cal
• 28g protein
• 18g carbs
• 34g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 2 large romaine hearts
• 6 oz salami slices
• 6 oz turkey breast deli slices
• 4 oz provolone cheese
• 1 pint cherry tomatoes
• 1/2 cup pepperoncini rings
• 1/4 medium red onion
• 1/3 cup banana peppers
• 1/3 cup sliced black olives
• 2 cups shredded iceberg lettuce
• 3 Tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup torn sub rolls or croutons (optional)

Instructions

1. 1Wash and thoroughly dry the romaine hearts, then finely chop them into bite-size ribbons and place in a very large mixing bowl with the shredded iceberg.
2. 2Stack the salami, turkey, and provolone; roll tightly and slice into thin ribbons so you get deli-style strips that mix evenly through every bite.
3. 3Halve the cherry tomatoes, thinly slice the red onion, and drain the pepperoncini, banana peppers, and olives so excess brine does not water down the salad.
4. 4Add the meat-and-cheese ribbons, tomatoes, onion, peppers, and olives to the lettuce bowl.
5. 5In a small jar combine red wine vinegar, olive oil, oregano, garlic powder, Dijon, salt, and black pepper; shake hard for 20 seconds until emulsified and slightly thickened.
6. 6Pour three-quarters of the dressing over the salad and toss vigorously with tongs for a full minute so every leaf is coated and the flavors marry.
7. 7Taste and add remaining dressing plus a pinch more salt if needed; the salad should taste bright, briny, and sandwich-like.
8. 8If using, toast torn sub-roll pieces at 375°F for 6–8 minutes until golden and crisp, then fold them in just before serving so they stay crunchy.
9. 9Divide into four meal-prep containers or serve immediately in shallow bowls; keep dressing separate if packing more than a day ahead.
10. 10Chill leftovers up to 2 days; give a quick re-toss before eating so the vegetables stay lively.