Italian Chopped Sub Salad Recipe

If you’re craving the flavor of an Italian sub—salty meats, melty cheese, tangy peppers—but want to keep things light and refreshing, the Italian Chopped Sub Salad was made for you! This crave-worthy tossed salad transforms all your favorite grinder sandwich fillings into a hearty, colorful, crisp meal that’s perfect for sharing (or hoarding for lunch leftovers!).

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Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each bite of this Italian Chopped Sub Salad bursts with savory, tangy, creamy goodness thanks to these simple building blocks. Each is carefully chosen to add crunch, color, or that unmistakable Italian deli flavor.

• Chopped Lettuce (8 cups): Romaine and radicchio make a crisp, sturdy base that soaks up the dressing beautifully and gives you that classic Italian sub texture, but feel free to mix in red leaf lettuce if that’s what you love.
• Salami (8–10 oz): A blend of Genoa and Sopressata is traditional, but you can substitute pepperoni or prosciutto for a nice twist. Dice or slice however you like!
• Provolone (5 oz): Mild and creamy, it balances out the sharper notes in the salad.
• Mini Mozzarella Balls (5 oz): These little gems get halved for cute bursts of delicate cheese throughout every forkful.
• Roasted Red Pepper (1 large): Sweet, smoky, and bright red—use a fresh one or swap in a well-drained roasted red pepper from a jar.
• Cucumber (1 medium): Adds cooling crunch; be sure to seed it so nothing waters down your salad.
• Red Onion (½ medium): For a punchy, zesty bite. If raw onion isn’t your thing, temper it in ice water first to take the edge off.
• Cherry Tomatoes (1 cup): They add juiciness and color—use any little tomatoes you have on hand.
• Kalamata Olives (½ cup): The briny pop of these olives is absolutely essential for that authentic Italian sub vibe.
• Fresh Basil (10 large leaves): Sliced into ribbons for herby aroma and a pop of fresh green.
• Optional add-ins: Pepperoncinis, artichoke hearts, chickpeas, and shaved parmesan are all fair game. Build your own “dream sub” in salad form!
• Homemade Italian Salad Dressing: A punchy, balanced combo of extra virgin olive oil, red wine vinegar, lemon juice, parmesan, Dijon, garlic, Italian seasoning, and honey (if you like a hint of sweetness), all whisked or blended to creamy perfection.

Variations

What I love most about the Italian Chopped Sub Salad is how effortlessly you can swap in your favorites or make it work for any diet. Let your cravings—or your fridge—guide you, and create your own signature twist!

• Make it Vegetarian: Skip the salami and bulk up on chickpeas, marinated artichoke hearts, or sun-dried tomatoes for a hearty, plant-based spin that’s packed with umami.
• Spice it Up: Add sliced pepperoncini, hot cherry peppers, or a sprinkle of red chili flakes if you like your sub salad with a fiery edge.
• Dairy-Free & Vegan: Swap out the cheese for a vegan mozzarella and use a plant-based parmesan substitute in the dressing. You’ll be amazed at how satisfying this tweak is!
• Sub in Other Proteins: Love prosciutto, turkey, or roasted chicken? Add them in for a protein-packed twist.
• Go “Loaded Grinder” Style: Toss in banana peppers, extra olives, or even some sweet pickled onions for an over-the-top deli salad.

How to Make Italian Chopped Sub Salad

Step 1: Mix Up the Zesty Italian Dressing

Start by adding all the dressing ingredients—olive oil, red wine vinegar, lemon juice, parmesan, Dijon mustard, garlic, Italian seasoning, and honey—into a jar with a tight-fitting lid or into your blender. Don’t forget to season with salt and pepper! Shake or blend until it’s creamy, then taste. Want it tangier or a bit sweeter? Adjust with more lemon juice or honey as you like.

Step 2: Prep the Salad Ingredients

Chop the crisp lettuce into bite-sized pieces, then cut, slice, or dice all your veggies, meats, and cheeses. For extra deli drama, cut everything roughly the same size—this means every bite truly tastes like a mini Italian sub. Pro tip: If using raw onion, soak the slices in ice water first for a milder taste.

Step 3: Toss It All Together

In a large salad bowl, add the lettuce, salami, provolone, mozzarella balls, roasted red peppers, cucumber, red onion, cherry tomatoes, olives, and fresh basil. If you’re loading up with extras, toss them in, too! Gently use two big spoons to combine everything evenly.

Step 4: Dress, Toss, and Taste

Give your dressing a final shake to re-mix, then drizzle just enough over the salad to lightly coat everything. Toss gently—there’s no need to drown the greens! Taste, then add a little more dressing, salt, pepper, or dried oregano to amp up the flavor as desired.

Step 5: Garnish and Serve

Top your Italian Chopped Sub Salad with a flourish of freshly grated parmesan or a few extra torn basil leaves and serve right away. The sooner you dig in, the crisper the greens and the more vibrant the flavors!

How to Serve Italian Chopped Sub Salad

Garnishes

Finish your Italian Chopped Sub Salad with extra grated parmesan, a handful of torn fresh basil, or a light sprinkle of dried oregano. For even more color and punch, add a few extra slivers of roasted red pepper or some pepperoncini right before serving.

Side Dishes

This salad loves to be the star, but it’s also right at home alongside crusty garlic bread, a steamy bowl of minestrone, or a plate of roasted potatoes. If you want to keep things light, serve with a sparkling Italian soda or a simple caprese skewer on the side.

Creative Ways to Present

For gatherings, build the Italian Chopped Sub Salad on a big platter so everyone can see all those colorful layers—let guests drizzle on their own dressing. Or, use small mason jars for portable, picnic-ready salads. For parties, pile scoops onto toasted baguette slices for a “deconstructed sub” crostini tray!

Make Ahead and Storage

Storing Leftovers

If you’ve already dressed your salad, it’s best to enjoy leftovers the same day—the lettuce may wilt after a few hours. For longest-lasting freshness, store the components (greens, meats, veggies, and cheese) and the dressing separately in airtight containers in the fridge. Assemble just before eating!

Freezing

Freezing isn’t recommended for Italian Chopped Sub Salad, since the fresh veggies and greens lose their crunch and flavor. However, you can make the dressing ahead and freeze it for up to a month—just thaw and whisk before using.

Reheating

No reheating needed! This salad is meant to be enjoyed cold and crisp. If your leftovers have lost a little crunch, revive them with some extra fresh lettuce and a splash of new dressing.

FAQs

Final Thoughts

The next time you’re hankering for something hearty and refreshing, let this Italian Chopped Sub Salad steal the show at your table. It has all the deli flavors you crave, with none of the fuss—just toss, serve, and delight in every zingy, savory bite. Grab your favorite bowl and get creative—you really can’t go wrong!

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