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At a glance
- What it is: A savory, no-cook salad with all the flavors of an Italian sub (or hoagie, grinder, or hero sandwich) that works as a main dish or as a side dish for a party
- What makes it special: Not to brag, but as an Italian-American from New Jersey raised in the 1980s and 1990s, I know a thing or two about Italian subs. I’ve seen various versions of this salad floating around, but I wanted to make it right.
- How to make it: Add the ingredients to a large salad bowl, make the dressing, and toss to coat.
Why you’ll love this recipe
I can actually think of a lot of reasons why you might not love this recipe. Maybe you’re not into Italian subs because they’re just too much — you’re more of a turkey with mustard kind of person. Which, bless.
Maybe you’re really into Italian subs and are not pleased with me for dispensing with the roll, robbing you of the way the oil and vinegar soak into its soft underbelly. Point taken. (Though, maybe let’s add croutons and give it a try anyway.)
But if you’re a lifelong fan of the Italian sub and an enthusiastic salad person like I am — or you’re just looking for a hearty, no-cook salad with slightly nostalgic vibes and a bangin’ flavor profile — welcome. You’ll love it here.
Video: How to make Italian sub salad
What you’ll need
Here’s a peek at the ingredients you’ll need to make this recipe.
For the salad
- Shredded romaine lettuce has the right balance of crunch, heft, and mild flavor.
- You can use any small tomatoes. I like the rainbow-colored grape tomatoes for shape and visual interest.
- You’ll need a little bit of thinly sliced red onion and pickled pepperoncini
- For the deli meats, I’ve featured regular cooked ham, genoa salami, and pepperoni. Italian subs sometimes include sweet or hot capicola (a.k.a. gabagool, IYKYK) or prosciutto instead of the ham. You can use what you like.
- Provolone cheese is the classic choice. I’ve used a mild version here, and I find the gentle creaminess works well. You could use a sharper version instead if you like.
- Suggested additions: Chickpeas couldn’t have any less to do with an Italian sub, but they do make a nice addition to this salad if you’re in the mood. And croutons are never a bad idea! Add them right before serving if you’re including them.
For the dressing
- Good old extra-virgin olive oil and red wine vinegar make the base of the dressing, as they would on an Italian sub.
- Salt, pepper, and oregano (saltpepporegano — shoutout to Hoagie Haven) are a classic combo.
- I’ve taken slight liberties here with the addition of a little bit of Dijon mustard and grated parmesan cheese. You wouldn’t find them on an Italian sub, but they do make for a delicious and well-emulsified salad dressing.
How to make it
Here’s an overview of what you’ll do to make a great Italian sub salad. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Chop all the salad ingredients and add them to the bowl.
- Make the dressing.
- Pour the dressing over the salad.
- Toss to coat. That’s it!
Expert tips and FAQs
You can prep both the salad and the dressing earlier in the day and toss just before serving.
Salad isn’t known for making great leftovers, but this one is hearty enough to do okay in an airtight container in the fridge overnight if you end up with some to spare.
More favorite big salads
- Cobb salad with ranch dressing
- Flank steak salad with blue cheese and avocado
- Lemon garlic kale salad with halloumi
Summarize & Save This Content On
Italian Sub Salad
Ingredients
For the salad
- 1 large romaine lettuce heart, thinly sliced
- 2 cups cherry tomatoes, halved
- ½ cup thinly sliced red onion
- ¼ cup sliced pepperoncini
- 4 ounces sliced cooked ham
- 4 ounces sliced provolone cheese
- 2 ounces sliced Genoa salami
- 2 ounces sliced pickled pepperoni, drained
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons grated Parmigiano Reggiano cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the lettuce, tomatoes, onion, and peppers into a large salad bowl.
- Cut the ham and provolone into small squares and the salami and pepperoni into short ribbons, and add to the bowl.
- To make the dressing, shake all ingredients together in a small lidded jar or whisk together in a bowl until emulsified.
- Pour dressing over salad and toss to coat and distribute ingredients. Serve right away.
Notes
- Substitutions: Italian subs sometimes include sweet or hot capicola (a.k.a. gabagool, IYKYK) or prosciutto instead of the ham. You’re welcome to do that here if you prefer.
- Suggested additions: Chickpeas couldn’t have any less to do with an Italian sub, but they do make a nice addition to this salad if you’re in the mood. And croutons are never a bad idea! Add them right before serving if you’re including them.
- Prep-ahead: You can prep both the salad and the dressing earlier in the day and toss just before serving.
- Leftovers: Salad isn’t known for making great leftovers, but this one is hearty enough to do okay in an airtight container in the fridge overnight if you end up with some to spare.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
