Italian Sub Salad

Name: Italian Sub Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters bread cubes; 28 grams sliced capicola, cut into thin strips; 177 milliliters fresh basil leaves, torn; 552 milliliters giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar; 57 grams sliced mortadella, cut into thin strips; 2 Tbsps extra-virgin olive oil; 118 milliliters sliced pitted Cerignola olives (black and green); 118 milliliters chopped jarred Peppadew peppers; 57 grams sliced prosciutto, cut into thin strips; 57 grams aged provolone, shaved with a vegetable peeler; 1 large head romaine lettuce, shredded; 28 grams sliced Genoa salami or hot soppressata, cut into thin strips

Italian Sub Salad might be just the main course you are searching for. One portion of this dish contains about 13g of protein, 33g of fat, and a total of 385 calories. This recipe serves 8. A mixture of bread cubes, olive oil, peppadew peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl.

Ingredients you will need

Bread Cubes

Olive Oil

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Bowl

Oven

Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes.

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Spread

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Baking Sheet

Oven

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.

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Mortadella

Prosciutto

Olive Oil

Provolone

Capicola

Peppers

Romaine

Olives

Salami

Basil

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Bowl

Drizzle with the giardiniera brine and toss.

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Brine

Let sit about 20 minutes to let the flavors combine.

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

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Croutons

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Bowl

Photograph by Con Poulos

Equipment

Bowl

Oven

Baking Sheet

Ingredients

Servings:

710milliliters

bread cubes 28grams

sliced capicola, cut into thin strips 177milliliters

fresh basil leaves, torn 552milliliters

giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar 57grams

sliced mortadella, cut into thin strips 2Tbsps

extra-virgin olive oil 118milliliters

sliced pitted Cerignola olives (black and green)118milliliters

chopped jarred Peppadew peppers 57grams

sliced prosciutto, cut into thin strips 57grams

aged provolone, shaved with a vegetable peeler 1large head

romaine lettuce, shredded 28grams

sliced Genoa salami or hot soppressata, cut into thin strips

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.