Happy Friday friends!
As promised on my Instagram last week, I am delivering the Italian Sub Chopped salad recipe. I tested this one out for Father’s Day because it seemed oh so manly and it was a hit all around. Ladies included.
Everyone loves a sub sandwich. And when you can hold the carbs? Genius. This one highlights all the usuals that you’d find on the popular sandwich: salami, provolone, shredded romaine, tomatoes, pepperocinis, sliced red onion plus a little surprise with the garbanzo beans. Everything is chopped up into perfect fork size pieces and tossed together with an oreganoy olive oil dressing. (I actually ran out of oregano so threw in some Italian seasonings as well which worked lovely).
Get this one going for your next family and friends gathering. It’s a perfectly crisp and refreshing salad for summer!
ITALIAN SUB CHOPPED SALAD
Recipe adapted from Smitten Kitchen
INGREDIENTS FOR DRESSING:
4 cloves garlic,minced
1 to 2 tablespoons dried oregano (i used some Italian seasonings too)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
INGREDIENTS FOR SALAD:
1 (15-ounce) can chickpeas, drained
1 small red onion, peeled and sliced into super thin rings
1/2 pound provolone, sliced up into ribbons
1/2 pound salami, sliced up into ribbons
cup or so sliced pepperoncini
3/4 pound cherry tomatoes, sliced
1 head iceberg lettuce, shredded (I bought this pre done)
1 head radicchio, halved, cored and shredded (bought this pre done)
2 tablespoons dried oregano for garnish
Make dressing by whisking dressing ingredients together.
To make the salad, fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time to marinade a bit. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.
When ready to serve, add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the remaining ingredients hanging out in the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.
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