Feastical

Say Hello to Your New Favorite Salad (That Tastes Like an Italian Sub!)

Hey friends! Beau here, welcoming you back to Feastical with open arms and a very, very large salad bowl. Ever crave those incredible, punchy flavors of a loaded Italian sub – the tangy peppers, the salty meats, the creamy cheeses – but maybe want something a little fresher, lighter, or just *different* from the usual sandwich routine? Or perhaps you’re looking for a killer crowd-pleaser that doesn’t involve juggling buns? You’ve landed in the perfect spot. Today, we’re diving fork-first into my Italian Sub Salad, Two Ways. This isn’t just lettuce with a sprinkle of deli meat; oh no. This is a full-on flavor explosion that captures the soul of your favorite deli sub, minus the bread. We’re talking layers upon layers of savory salami, spicy pepperoni, creamy provolone and mozzarella, crisp veggies, all tossed in a zippy homemade dressing that’ll make your taste buds sing “That’s Amore!” And the best part? Flexibility is its middle name. Keep it bright, crunchy, and low-carb with just the greens and goodies, OR toss in some tri-color tortellini for a pasta salad version that’s pure, carb-loaded comfort. It’s perfect for potlucks, easy weeknight dinners, or meal prepping lunches that you’ll actually look forward to. So grab your biggest bowl, your favorite wooden spoon, and let’s build a salad that eats like a sandwich masterpiece!

Deli Counters & Daydreams: Where This Salad Was Born

This salad recipe? It’s basically my edible love letter to Saturday mornings growing up. Picture a 10-year-old Beau, nose practically pressed against the glass of our local Italian deli counter, eyes wide as saucers. The air was thick with the scent of garlic, oregano, and that magical tang of cured meats. My dad would always order “The Works” sub – piled impossibly high with every salami, pepperoni, cheese, and pepper they had. It was messy, it was glorious, and sharing it felt like a family event. But honestly? As much as I adored the flavors, even back then I’d sometimes find myself picking out the fillings, savoring them more than the bread! Fast forward to my early catering days, scrambling to feed a hungry crowd at a summer picnic. I needed something big, bold, fast, and transportable. Those deli counter memories flooded back. What if I took *everything* amazing *inside* the sub… and just… let it shine on its own? I threw together the meats, cheeses, peppers, onions, romaine, and whipped up a quick vinaigrette reminiscent of the sub’s oil-and-vinegar kick. The result? Pure magic. People went wild for it! It was that nostalgic punch of flavor, but fresher, easier to eat, and totally adaptable. Adding the tortellini twist came later, inspired by a friend who declared, “This is incredible, Beau… but imagine it with pasta?!” And just like that, a Feastical staple was born. It’s proof that the best recipes often come from happy accidents and delicious memories.

Gathering Your Flavor Arsenal

Here’s everything you need to build this Italian masterpiece. Don’t sweat it if you need to swap something – cooking should be fun, not stressful! This makes a BIG salad, perfect for 6-8 hungry folks or glorious leftovers.

• 2 hearts of romaine, shredded: Our crunchy, sturdy base. Romaine holds up way better than flimsy lettuce against the hefty toppings and dressing. Chef Tip: Wash and spin it *really* dry – nobody likes a soggy salad! Iceberg works too for extra crunch.
• ½ lb salami, sliced and cut into squares: Classic Italian flavor. Get the good stuff from the deli counter if you can! Sub: Hard sausage or even chopped ham works.
• ½ lb provolone, sliced and cut into squares: Mild, creamy, melty goodness. Chef Insight: Cutting it into squares gives perfect bites. Mozzarella sticks work in a pinch.
• 8 oz marinated mini mozzarella balls (ciliegine): Bursts of creamy, tangy flavor! The marinade adds extra zing. Sub: Fresh mozzarella torn into chunks, or skip the marinade and add more dressing.
• 1 cucumber, thinly sliced: Cool, crisp refreshment. I leave the peel on for color and nutrients.
• 1 red bell pepper, sliced into strips: Sweetness and vibrant color. Yellow or orange bells are gorgeous too!
• 1 cup mild pepper rings: Essential tang! Banana peppers or giardiniera work great. Spice Lover? Use hot pepper rings!
• 1 white onion, sliced into strips: Sharp bite that mellows slightly in the dressing. Soak in cold water for 10 mins if raw onion is too intense. Sub: Red onion for color.
• 1 tablespoon black pepper: Freshly cracked is best! It wakes up all the other flavors.
• 1 tablespoon dried basil: Sweet, aromatic herbiness. Rub it between your fingers before adding to release its oils!
• 1 cup Parmesan cheese, cubed (or shaved): Salty, umami punch! Cubes give substance, shaved melts in. Chef Must: Use real Parmigiano-Reggiano if possible.
• ½ lb pepperoni, diced: Our spicy kick! Mini pepperoni works too. Sub: Spicy capicola or soppressata.

For the Zippy Dressing:

• 1 cup red wine vinegar: The bright, tangy backbone. Sub: White wine vinegar or apple cider vinegar in a pinch.
• ½ cup olive oil: Richness and body. Use a good extra virgin for flavor!
• 1 tablespoon garlic powder: Convenient, even garlic flavor. Fresh Hack: Mince 2-3 cloves super fine instead.
• 1 tablespoon dried basil: Echoes the salad seasoning.
• 1 tablespoon brown sugar (or natural sweetener like honey/maple syrup): Balances the vinegar’s sharpness. Crucial for that “deli sub” vibe!
• 2 teaspoons kosher salt: Enhances everything. Note: If using table salt, start with 1 tsp and taste.

Building Your Italian Masterpiece: Step-by-Step

Ready to assemble? This comes together faster than you can say “Mangia!” Let’s do this:

1. The Big Toss: Grab your largest salad bowl – seriously, go big or go home! Add the shredded romaine, salami squares, provolone squares, marinated mozzarella balls (drained if very oily, but a little marinade is good!), sliced cucumber, red bell pepper strips, pepper rings, onion strips, black pepper, dried basil, Parmesan cubes, and diced pepperoni. Chef Hack: Layer the ingredients prettily before tossing for a great photo op! Tip: If prepping ahead, keep the dressing separate and add greens last minute to prevent sogginess.
2. Whisk Up the Magic (Dressing Time!): In a small bowl or a mason jar (my favorite – just screw the lid on and shake!), combine the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar (or sweetener), and kosher salt. Whisk vigorously (or shake that jar like it owes you money!) until the mixture is completely emulsified – meaning the oil and vinegar aren’t separate anymore, and it looks slightly creamy. Chef Insight: Taste it! Dip a veggie piece in. Want more tang? Add a splash more vinegar. Too sharp? A pinch more sugar. More herbiness? Another pinch of basil. Make it yours!
3. Bring It All Together: Pour that gorgeous, zippy dressing over the mountain of salad goodness in your big bowl. Now, channel your inner Italian grandmother! Using clean hands or two large salad spoons, gently but thoroughly toss everything together. You want every single piece coated in that flavorful dressing. Don’t be afraid to get in there! Tip: Tossing from the bottom up ensures even distribution without crushing the delicate ingredients.
4. The Flavor Nap (Chill Time): This step is optional but HIGHLY recommended for maximum deliciousness. Cover the bowl loosely with plastic wrap or a lid and pop it into the fridge for at least 30 minutes. Why? This lets the flavors get to know each other intimately. The vinegar mellows the onions slightly, the herbs infuse, the cheeses soak up the dressing… it becomes magical. You *can* serve it immediately, but trust me, the wait is worth it!
5. Carb-Lover? Pasta Time! (The “Two Ways” Part): Here’s where the flexibility shines! For the Low-Carb/Lettuce Version: You’re done! Skip to serving. For the Hearty Tortellini Version: Cook one 12-16 oz bag of tri-color cheese tortellini according to package directions. Drain and rinse under *cold* water until completely cool. Gently fold the cooled tortellini into the *entire* dressed salad. OR To Serve Both Styles: Before dressing, split the salad base (meats, cheeses, veggies, seasonings) evenly between two bowls. Add the dressing to both and toss. Add the cooled tortellini to ONE bowl only. Leave the other as the lettuce-based version. Boom! Two incredible salads from one prep session.

Plating Up the Perfect Bite

Presentation is part of the fun! Serve this beauty family-style right in that big bowl – it’s meant to be shared and admired. For individual plates, use shallow pasta bowls or wide plates. Pile it high! Garnish is key: a final shower of extra shaved Parmesan cheese, a few extra pepperoni slices or pepper rings on top, and maybe a fresh sprinkle of chopped parsley or basil if you have it. Those colors pop! Offer crusty bread or garlic breadsticks on the side for scooping up any runaway dressing (it’s that good). For the tortellini version, maybe add a few extra basil leaves. Keep it rustic and inviting – this salad is all about vibrant, shareable joy.

Make It Your Own: Flavor Twists & Swaps

This salad is your canvas! Get creative:

1. Mediterranean Mood: Swap salami/pepperoni for grilled chicken or chickpeas, add kalamata olives and artichoke hearts, use feta instead of parmesan, and dress with a lemon-oregano vinaigrette.
2. Spicy “Hot Cap” Style: Use spicy capicola instead of some salami, add hot cherry peppers, and kick up the dressing with a pinch of red pepper flakes.
3. Vegetarian Delight: Omit meats. Load up on marinated artichokes, roasted red peppers, sun-dried tomatoes, chickpeas, and extra cheeses (like sharp cheddar cubes).
4. Gluten-Free Friendly: Skip the tortellini or use GF pasta. Ensure meats/cheeses are GF (check labels!).
5. Lighter Touch: Use turkey pepperoni and low-fat mozzarella, reduce the oil in the dressing by 1-2 tbsp (add a splash of water), and bump up the veggies (add cherry tomatoes!).

Beau’s Back-Porch Wisdom

This salad has seen more picnics, potlucks, and lazy Sunday dinners than I can count! It’s evolved beautifully. The tortellini addition? Absolute game-changer for feeding carb-craving crowds. One funny kitchen fail: I once accidentally used powdered sugar instead of brown sugar in the dressing during a pre-coffee morning prep. Let’s just say… it was *uniquely* sweet! Stick to the brown sugar, folks. 😉 Over time, I learned that chilling really does make a difference, and using high-quality deli meats elevates it from good to “OMG.” Don’t skip the Parmesan cubes – they’re little salty treasures! This recipe is forgiving. Short on one veggie? Add more of another. Prefer Swiss to Provolone? Go for it! The core is the vibrant mix of savory, tangy, salty, and fresh. Make it, share it, and watch it disappear. That’s the Feastical spirit!

Your Salad Questions, Answered!

Let’s tackle some common head-scratchers:

1. Q: Can I make this ahead of time?A: Absolutely, with strategy! Prep the dressing, chop all the veggies, meats, and cheeses up to 24 hours ahead. Store dressing separately; store salad ingredients (minus greens) mixed together in one container; store greens separately in a bag with a paper towel. Combine greens and other ingredients, add dressing, and toss just before serving (or max 1 hour ahead if you like it softer). Add tortellini *only* when serving cold pasta salad to prevent mushiness.
2. Q: My salad got watery/soggy! What happened?A: Sogginess usually comes from: 1) Lettuce not dried thoroughly, 2) Dressing added too far in advance (especially with greens), 3) High-water veggies (like tomatoes – which I omitted for this reason!) releasing liquid. Fixes: Dry romaine *extremely* well. Dress closer to serving. If using tomatoes or cucumbers, add them later or salt them lightly first and drain excess liquid. For leftovers, store undressed components separately.
3. Q: Is the dressing too vinegary? How can I adjust?A: Taste is personal! The dressing is intentionally tangy like a classic sub shop oil & vinegar. If it’s too sharp for you *before* tossing: Whisk in more olive oil (1 tbsp at a time) or a touch more sweetener. If it’s too sharp *after* tossing on the salad: The salty meats/cheeses will balance it as it chills. Give it that 30-minute rest! Next time, start with 3/4 cup vinegar.
4. Q: Can I use different pasta for the tortellini version?A: You bet! Tri-color tortellini looks festive, but any cheese-filled tortellini or ravioli works. Penne, rotini, or farfalle (bowties) are great sturdy options too. Just cook al dente, cool completely, and toss gently.

Italian Sub Salad, Two Ways

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• Author: BeauCollier
• Total Time: 25–50 mins

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Description

Craving the bold, tangy, cheesy goodness of an Italian sub—but want it fresher, lighter, and in salad form? This Italian Sub Salad is your answer. Loaded with salami, pepperoni, provolone, mozzarella, crisp veggies, and a zesty homemade vinaigrette, it’s the perfect no-bread twist. And if carbs are calling? Toss in tortellini for a pasta salad remix that steals the show. Whether you’re feeding a crowd or meal-prepping your week, this one’s a guaranteed flavor hit.

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Ingredients

• 2 romaine hearts, shredded
• ½ lb salami, sliced into squares
• ½ lb provolone, sliced into squares
• ½ lb pepperoni, diced
• 8 oz marinated mozzarella balls
• 1 cucumber, sliced
• 1 red bell pepper, sliced
• 1 white onion, sliced
• 1 cup mild pepper rings
• 1 cup cubed or shaved Parmesan
• 1 tbsp black pepper
• 1 tbsp dried basil

Zippy Dressing:
• 1 cup red wine vinegar
• ½ cup olive oil
• 1 tbsp garlic powder
• 1 tbsp dried basil
• 1 tbsp brown sugar or honey
• 2 tsp kosher salt

Optional Add-Ins:
• 12–16 oz cooked, cooled tri-color tortellini (for pasta salad version)
• Fresh basil or parsley for garnish
• Chili flakes for heat

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Instructions

1. Toss the Base: In a large bowl, combine romaine, meats, cheeses, veggies, and seasonings.

2. Mix the Dressing: Whisk or shake together all dressing ingredients until well emulsified.

3. Combine: Pour dressing over salad and toss thoroughly from bottom up.

4. Chill (Optional but Awesome): Let sit in fridge for 30 mins for flavors to meld.

5. Serve: Top with herbs, extra cheese, and optional chili flakes. For pasta version, gently fold in tortellini before serving.

Notes

• Dry your greens well to avoid sogginess.
• For vegetarian: skip the meat, add chickpeas and roasted veggies.
• Make it GF: use gluten-free pasta or skip pasta entirely.

• Prep Time: 20 mins

Nutrition

• Calories: 400 Cal
• Sodium: 850mg
• Fat: 30g
• Carbohydrates: 7g
• Protein: 20g

Nutritional Info (Approximate, Lettuce-Only Version per Serving)

Calories: 400 | Fat: 30g | Protein: 20g | Carbohydrates: 7g | Sodium: 850mg
Note: Adding tortellini significantly increases carbs and calories. Sodium can vary based on specific meats/cheeses used.

Final Thoughts

This Italian Sub Salad is more than a recipe—it’s a celebration of bold flavors, textures, and flexibility. Whether you go low-carb or tortellini-loaded, it’s guaranteed to satisfy. The best part? It adapts to your cravings, dietary needs, and occasions effortlessly.

So next time you’re dreaming of an Italian sub but want something fresher (or easier to share), remember: this salad is your answer. Make it, tweak it, and most importantly—enjoy every bite.