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

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Italian Sub Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions