Italian Sub Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 192
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 18
- Sodium
- 562
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
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.