Italian Sub Salad

Total Time:
50 min
Prep:
40 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

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
Directions
  • Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.

  • 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. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.

  • Add the croutons to the salad and toss. Divide among bowls.

  • Photograph by Con Poulos


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    This recipe is featured in:

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