italian sub salad

5 from 2 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

FOR THE VINAIGRETTE

  • 4 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon dried Italian seasoning
  • kosher salt
  • cracked black pepper
  • ½ cup olive oil

FOR THE SALAD

  • 4 ounces Genoa salami cut into thin strips
  • 4 ounces mozzarella cheese cubed
  • 1 can chickpeas (15 ounces) drained + rinsed
  • 1 pint grape tomatoes halved
  • ½ cup sliced pepperoncini
  • ¼ cup chopped pitted olives
  • 1 head romaine lettuce sliced thin
  • garlic croutons store-bought or homemade

FOR THE CROUTONS

  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 3 cups cubed baguette cut into bite-sized pieces
  • kosher salt
  • cracked black pepper

Instructions

FOR THE VINAIGRETTE:

  • Combine in a jar ¼ cup vinegar, 1 teaspoon Dijon, 1 clove minced garlic, ½ teaspoon dried oregano, a big pinch salt and pepper, and ½ cup olive oil. Place the lid on top and shake to combine; set aside.

FOR THE SALAD:

  • Combine in a large bowl 4 oz. sliced salami, 4 oz. cubed cheese, 1 can chickpeas, 1 pint halved tomatoes, ½ cup sliced pepperoncini, ¼ cup chopped olives; toss to combine. Drizzle with 2-3 tablespoons vinaigrette and season with salt and pepper. Just before serving, toss with chopped romaine then divide between 4 plates and top with garlic croutons for some crunch.

FOR THE CROUTONS:

  • Preheat the oven to 400°F.
  • In a small saucepan over medium heat combine 3 tablespoons oil, 3 tablespoons butter, 2 cloves minced garlic. Cook until butter has melted and garlic begins to turn golden. Remove from heat and discard garlic.
  • Add 3 cups baguette pieces to a sheet tray, pour butter mixture over top; toss to combine. Season with a big pinch salt and pepper; toss again.
  • Bake until golden brown, stirring halfway through, about 10 minutes. Set aside to cool.

SERVING SUGGESTIONS:

  • Serve with a pizza to complete the meal.

SWAP SUGGESTIONS:

  • Protein: Swap salami for pepperoni, soppressata, mortadella or sliced grilled chicken.
  • Greens: Swap romaine for chopped kale.
  • Vegetarian: Omit cured meats.
  • Gluten-Free: Omit croutons or use gluten-free baguette or croutons.

MAKE AHEAD / MEAL PREP:

  • Make salad as listed above, separating the greens from the other ingredients while storing for up to 3 days in an airtight container in the refrigerator. Just before eating, toss together and enjoy with crunchy garlic croutons on top.

Nutrition

Calories: 1114kcal | Carbohydrates: 94g | Protein: 31g | Fat: 68g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 2072mg | Potassium: 713mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2140IU | Vitamin C: 30mg | Calcium: 367mg | Iron: 8mg