I’m not even sure this can be called a recipe, more of a method really or just inspiration. I knew that I had to share it though because if you’re like me you’ve missed Italian sub sandwiches since going gluten free. Well not anymore! Enter the Italian Sub SALAD.
It’s not very often that Alex and I argue over who’s going to get the largest serving of salad but this is totally worthy of the argument. It’s basically all my favorite flavors from a local pizza shops sub sandwich I used to love.
Pepperoni, salami, crunchy lettuce, tomatoes, banana peppers, OLIVES, and red onions…all tossed in a herby submarine style dressing.
With the 8 or so inches of snow we’ve been hit with in the past few days this is a bright and refreshing change to the bowls of soup and tea I’ve consumed. We’re supposed to get around 3 more inches today but it looks like it might miss us.
I don’t mind. I already dropped my skis off for a wax and Alex and I will be headed to WV for a day on the mountain on Monday. I think they’ve received something like 2 FEET! of snow in the past 3 days. It’ll be the closest I can get to the Colorado powder I love so much.
Also, I’m totally packing this salad to take with us. Ski resorts aren’t really know to have a desirable menu much less a gluten free one so this along with some chicken salad and chocolate bark will probably makes its way into our cooler.
The ingredients down below are all suggestive, if you want different veggies (maybe roasted red peppers??) or different meats (prosciutto, cappicola, or ham??) go right ahead and mix things up. Just be sure to make this delicious dressing!
Italian Sub Salad
Serves 2-3 as an entree or 4-6 as a side
- 4 cups shredded iceberg lettuce or shredded romaine hearts (I used half and half)
- 2 roma tomatoes, diced
- 1 cup mixed Italian olives, pitted
- 1/4 red onion, sliced
- 1/4 cup sliced pickled banana peppers
- 6 ounces diced Italian meats (I used pepperoni and salami)
- 1/2 + 2 tablespoons cup olive oil
- 1-2 tablespoons red wine vinegar (just enough to give it some tang)
- 1 tablespoon Italian seasoning
- Pinch salt
- Freshly cracked pepper