Italian Sub Salad Recipe

Name: Italian Sub Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups bread cubes; 2 tablespoons extra-virgin olive oil; 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar; 3/4 cup fresh basil leaves, torn; 1/2 cup sliced pitted Cerignola olives (black and green); 1/2 cup chopped jarred Peppadew peppers; 1 large head romaine lettuce, shredded; 2 ounces sliced mortadella, cut into thin strips; 2 ounces sliced prosciutto, cut into thin strips; 1 ounce sliced capicola, cut into thin strips; 1 ounce sliced Genoa salami or hot soppressata, cut into thin strips; 1 2 -ounce piece aged provolone, shaved with a vegetable peeler

Servings: persons

3 cups bread cubes
2 tablespoons extra-virgin olive oil
2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar
3/4 cup fresh basil leaves, torn
1/2 cup sliced pitted Cerignola olives (black and green)
1/2 cup chopped jarred Peppadew peppers
1 large head romaine lettuce, shredded
2 ounces sliced mortadella, cut into thin strips
2 ounces sliced prosciutto, cut into thin strips
1 ounce sliced capicola, cut into thin strips
1 ounce sliced Genoa salami or hot soppressata, cut into thin strips
1 2 -ounce piece aged provolone, shaved with a vegetable peeler

1
Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl.
2
Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes.
3
Let cool.
4
Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil.
5
Drizzle with the giardiniera brine and toss.
6
Let sit about 20 minutes to let the flavors combine.
7
Add the croutons to the salad and toss.
8
Divide among bowls.
9
Photograph by Con Poulos

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups bread cubes, 2 tablespoons extra-virgin olive oil, 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar, 3/4 cup fresh basil leaves, torn, and more.

Yes, Italian Sub Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Sub Salad

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