ITALIAN SUB SALAD
This super easy Italian sub salad is loaded with yummy ingredients. Perfect for a light dinner or a flavour-packed lunch.
Salami, bocconcini, sundried tomatoes, red onion, olives and crunchy croutons combine to create a filling and flavour packed salad. Just like a delicious loaded sub, but better!
There are plenty of options if you don’t like processed meats such as salami and chorizo. Try roast chicken, thinly sliced roast beef or even tinned tuna instead.
Love the look of this Italian sub salad? Try these other delicious options.
If you’ve been indulging in plenty of comfort food during lockdown, this lighter meal is a great way to change things up. Bonus – it doesn’t even feel like a compromise!
ITALIAN SUB SALAD
This super easy Italian sub salad is loaded with yummy ingredients, including salami, bocconcini, sundried tomatoes and crunchy croutons. Perfect for a light dinner or a flavour-packed lunch.
Ingredients
CROUTONS
- 3 slices bread (any type)
- 1 Tbsp olive oil
SALAD
- 150 g salami, or a mixture of chorizo and salami (5.3oz)
- 125 g bocconcini (4.4oz)
- 100 g sundried or semi-dried tomatoes (3.5oz)
- 1 small red onion
- 1/2 telegraph cucumber
- 70 g pitted olives (2.5oz) (optional)
- 1 spring onion (optional)
- 120 g salad greens (4.2oz)
- 1 handful fresh basil (optional)
DRESSING
- 2 1/2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp Italian herbs
- 1/4 tsp garlic powder
Instructions
MAKE CROUTONS
Preheat oven to 190ºC (375ºC) fan bake and line an oven tray with baking paper. Dice bread into small cubes and place in a bowl with the oil. Add a pinch of salt and toss to combine. Transfer to prepared tray and bake for 8-12 minutes, until golden and crisp (white bread will crisp more quickly than brown).
MAKE SALAD
Dice or slice salami. Cut bocconcini in half and chop sundried tomatoes into smaller pieces. Finely slice red onion and dice cucumber. Cut olives in half and finely slice spring onion, if using.
Divide salad greens between individual serving plates. Top with salami, bocconcini, tomatoes, red onion, cucumber, olives and spring onion. Sprinkle basil over the top.
MAKE DRESSING
Combine all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
SERVE
Drizzle dressing over salad and top with croutons. Serve immediately.
Recipe Notes
WINE MATCH: Go for a Pinot Gris.
GLUTEN-FREE OPTION: Use gluten-free bread and make sure salami is gluten-free.
INGREDIENT SWAPS / NOTES: For a less processed meat option, you could use roast chicken or thinly sliced roast beef. Tinned tuna also works well. You can use feta or mozzarella instead of bocconcini. I like to use the sundried tomatoes found in the chilled section of the supermarket. If you don’t have lemons / lemon juice, you can use apple cider vinegar or red wine vinegar in the dressing instead.
STORING AND REHEATING: Store individual portions in containers in the fridge, leaving off the dressing and croutons. Store croutons in an airtight container at room temperature. Add dressing and croutons just before serving.
