Italian Sub Salad Recipe

Jump to Recipe Print Recipe

The Comfort of Italian Sub Salad Recipe

There’s something so wonderfully satisfying about an Italian Sub Salad Recipe that feels both fresh and hearty. I love how the layers of crisp greens, savory turkey, and melty provolone come together with just the right pop of briny olives and sweetness from cherry tomatoes. It’s like your favorite sandwich—without the bread, but still delivering that familiar, comforting vibe.

Whenever I toss together this salad, I’m reminded of slow weekend afternoons spent chopping veggies and chatting with family in the kitchen. You’ll notice how the Italian dressing brings all the flavors into perfect harmony, creating a golden, velvety coating that’s light but deeply flavorful.

This Italian Sub Salad Recipe is a go-to for easy lunches or light dinners, and I’m excited to share the simple steps and tips that make it so irresistible.

Ingredient Guide

• Mixed greens (romaine, spinach, arugula): The crisp, fresh base that adds vibrant texture and a mild peppery note. You can swap in kale or iceberg if you prefer something sturdier or crunchier.
• Thinly sliced turkey breast: Lean protein that keeps the salad light but filling. Chicken or ham would also work beautifully here.
• Provolone cheese, cubed: Melts on the tongue with a slightly smoky, buttery richness that complements the other flavors perfectly.
• Cherry tomatoes, halved: Juicy bursts of sweetness that balance the savory ingredients and bring a fresh, bright pop.
• Cucumber, sliced: Adds crisp, refreshing coolness and crunch—especially lovely in warm weather.
• Pimento olives: Their briny, slightly sweet punch lifts the whole salad and adds classic Italian flair.
• Red onion, thinly sliced: A little sharpness to cut through richness, but sliced thin so it stays delicate and not overpowering.
• Italian dressing: The magic binder that ties all the fresh ingredients together with tang, herbs, and a touch of oil. Homemade is fantastic here, but a good-quality store-bought one works too.

Prep Before You Begin

To keep everything fresh and bright, I always start by washing and drying the greens thoroughly. Wet leaves will weigh the salad down and make it soggy, so take your time here—it really pays off. While you’re at it, arrange your sliced turkey, cheese, and veggies in separate bowls for a smooth assembly. No oven or stove needed for this easy recipe, so you can prep at any pace you like.

• A large salad bowl for tossing and serving
• Sharp knife and cutting board for slicing turkey and vegetables precisely
• Salad spinner (if you have one) to dry your greens thoroughly
• Measuring cups for dressing and ingredients
• Optional: small bowls to organize your prepped ingredients (mise en place always helps!)

How to Make Italian Sub Salad Recipe

1. Wash and dry your mixed greens thoroughly to keep them crisp and fresh. Tear or chop into bite-sized pieces so every forkful is easy to enjoy.
2. Slice the turkey breast into thin strips or cubes. I find that strips add a nice chew and layered feel, but cubes work if you want a more uniform bite.
3. Combine the veggies and cheese—cherry tomatoes, cucumber slices, olives, red onion, and provolone—into your large bowl. The colorful mix makes the salad visually inviting before the dressing even hits.
4. Add the turkey to the bowl so the protein mixes easily with the fresh vegetables.

5. Drizzle the Italian dressing over the salad. I like to pour a little at a time and toss gently with salad tongs or clean hands to ensure every leaf and ingredient gets that glistening, aromatic coating.
6. Chill the salad in the refrigerator for about 15 minutes. This short rest time lets the flavors mingle and deepens the taste, especially the herbs and acidity in the dressing.
7. Serve immediately after chilling, or garnish with extra provolone cheese cubes or a few olives for a finishing touch that feels thoughtfully curated.

Creative Variations for Italian Sub Salad Recipe

• Swap turkey with thinly sliced salami or pepperoni for a more traditional sub-inspired bite.
• Add roasted red peppers or artichoke hearts to introduce a smoky sweetness and extra texture.
• Use a balsamic vinaigrette instead of classic Italian dressing for a deeper tangy-sweet profile.
• Top with toasted pine nuts or sliced almonds for a buttery crunch that surprises in every bite.
• Bring in fresh herbs like basil or oregano for an herbal lift that brightens the salad beautifully.
• For a vegetarian twist, omit turkey and add marinated mushrooms or chickpeas for protein.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Keep dressing separate if possible.
• Freeze: This salad doesn’t freeze well because of fresh veggies and cheese texture.
• Reheat: Not recommended—best enjoyed cold and crisp.
• Prep ahead tip: Chop and store all ingredients individually for up to 24 hours, then assemble and dress just before serving.

Italian Sub Salad Recipe FAQs

• Can I use other types of cheese? Absolutely! Mozzarella, cheddar, or even feta can be tasty substitutes depending on your taste preference.
• What kind of Italian dressing works best? A classic vinaigrette with herbs, garlic, and a balance of acid and oil is perfect—homemade or quality store-bought.
• Can I make this vegan? Yes! Skip the turkey and cheese, and add chickpeas or tofu for protein along with your favorite vegan dressing.
• Is this salad suitable for meal prep? Definitely. Keep the dressing and moist ingredients separate until ready to eat to preserve crispness.
• How do I keep the salad from getting soggy? Always dry your greens well, use dressing sparingly, and toss just before serving—or after short chilling.

Print