Big italian sub salad
Indulge in the delicious flavors of an Italian sub salad, bursting with savory meats, tangy cheeses, and vibrant veggies in every bite. Buon appetito!
Ingredients:
- ½ small loaf country-style bread
- 6 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 oz. Fontina or provolone cheese
- 1 cup pitted Kalamata olives
- ½ cup drained Peppadew peppers in brine
- 1 very small head of iceberg lettuce, thinly sliced
- ½ medium red onion, thinly sliced
- 1 pint cherry tomatoes, halved, quartered if large
- 10 oz. pearl mozzarella, drained
- 7 oz. sliced deli ham, thinly sliced into strips
- 4 oz. sliced salami, thinly sliced into strips
- 3 Tbsp. red wine vinegar
- 1 tsp. (or more) dried oregano
Instructions:
- Preheat the oven to 425°. Rip apart ½ small loaf of country-style bread into small pieces (totaling around 5 cups). Mix the bread with 3 tablespoons of olive oil on a baking sheet with edges; add kosher salt and freshly ground black pepper for seasoning. Bake the mixture, stirring halfway through, until it turns golden and crispy, for about 14 to 16 minutes. Allow the croutons to cool down.
- While waiting, thinly slice 2 ounces of Fontina or provolone cheese using a vegetable peeler or cut into strips. Chop finely 1 cup of pitted Kalamata olives and ½ cup of Peppadew peppers that have been drained from the brine.
- Combine the Fontina cheese, olives, Peppadew peppers, 1 very small head of iceberg lettuce thinly sliced, ½ medium red onion thinly sliced, 1 pint of cherry tomatoes halved (or quartered if large), 10 ounces of drained pearl mozzarella, 7 ounces of thinly sliced deli ham, 4 ounces of thinly sliced salami, and the croutons in a large bowl. Drizzle 3 tablespoons of red wine vinegar and the remaining 3 tablespoons of olive oil over the mixture. Add 1 teaspoon of dried oregano and season with salt and black pepper. Toss everything together to coat. Taste the salad and add more oregano if necessary.
- Portion the salad onto plates and season with additional black pepper.
Summary:
- Calories: 3237 kcal
- Fat: 235 g
- Protein: 159 g
- Carbs: 129 g
- Potassium: 3091 mg
- Magnesium: 291 mg