Italian Sub Salad with Cold Cuts

5 from 3 votes

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Prep Time: 30

Total Time: 30

Yield: salads

This recipe is a tasty variation on an Italian sub without the bread. Perfect for lunch meal prep - absolutely no cooking involved.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

For the Sub Salad:

3 romaine hearts or whole iceberg lettuce
2 red bell peppers sliced thinly
1 cucumber sliced thinly
1 pint cherry tomatoes
¼ cup banana peppers added to your liking
16 oz. fresh mozzarella cut into cubes
1 ½ lbs turkey lunch meat I always buy honey turkey
1 lb salami or pepperoni or both
croutons optional

For the Sub Vinaigrette:

¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon freshly squeezed lemon juice
1 clove minced garlic (1 teaspoon jarred)
1 tbsp. Italian seasoning
1 tbsp. honey
¼ cup grated Parmesan cheese
salt and pepper to taste

Instructions

For the Homemade Italian Dressing:

Add all ingredients to a glass mason jar and shake until emulsified.
¾ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon freshly squeezed lemon juice, 1 clove minced garlic (1 teaspoon jarred), 1 tbsp. Italian seasoning, 1 tbsp. honey, ¼ cup grated Parmesan cheese, salt and pepper to taste

For the Sub Salad:

Prep: Wash all vegetables. Dry the lettuce using a salad spinner or by wrapping it in paper towels. Chop the lettuce, and thinly slice the cucumber and bell peppers.
Roll up lunch meats. Slice or cube mozzarella.
1 ½ lbs turkey lunch meat, 1 lb salami , 16 oz. fresh mozzarella
To assemble: Lay a bed of romaine on a large salad plate or in meal prep containers. Pile all ingredients on top in sections: rolled salami and turkey, mozzarella, sliced cucumbers and bell peppers, cherry tomatoes, banana pepper rings, and any other add-ins. Drizzle over dressing.
3 romaine hearts, 2 red bell peppers, 1 cucumber, 1 pint cherry tomatoes, ¼ cup banana peppers
Enjoy!

Notes

Still want bread in this recipe? Try my Gluten Free Croutons

For meal prepping this salad, you’ll need one container for the salad ingredients and a separate container for the dressing.

Any particularly wet ingredients—like tomatoes, olives, or pickles—should go in their own compartments or small sandwich bags to keep the lettuce from getting soggy.

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