Italian Sub Sandwich Salad: Classic Deli Salad with Salami, Provolone & Italian Dressing

This Italian Sub Salad captures all the bold flavors of a classic Italian sub, transformed into a satisfying, bread-free salad.

With crisp shredded lettuce, savory deli meats and cheese, bright vegetables, and a creamy homemade sub dressing, this “sub in a tub” makes a quick weeknight dinner and is ideal for meal prep.

I love grabbing a sandwich from our local sub shop, but I usually order mine “sub-in-a-tub” — all the toppings on a bed of crunchy lettuce instead of bread. It tastes amazing and is easy to customize.

I wanted to recreate that sub shop flavor at home without the expense, so I adapted ideas from my grinder salad, swapped ingredients for favorite sub toppings, and developed a tangy submarine-style dressing.

After several rounds of testing, I landed on a version that beats what I usually get from the shop — and it’s cheaper, too. Best of all, it’s fast to assemble and holds up well for weekly meal prep, delivering protein, fiber, and big flavor in every bowl.

Ingredients

• Lettuce: Shredded iceberg provides the classic sub crunch, but romaine or buttercrunch work well too.
• Deli meat: Mix Italian cold cuts like salami or prosciutto with milder options such as smoked turkey or chicken.
• Cheese: Sliced Havarti or provolone are great choices; add a bit of grated Parmesan for a nutty finish.
• Favorite sub toppings: Cherry tomatoes, red onion, green pepper, banana peppers (or pepperoncini), pickles, and black olives are all excellent.

For the Sub Dressing:

You can use store-bought submarine sauce, but this homemade dressing balances tang, sweetness, and creaminess very nicely.

• Olive oil
• Red wine vinegar
• A small amount of mayonnaise (or extra olive oil)
• Honey (or another sweetener)
• Dijon mustard
• Dried oregano
• Salt & black pepper

How to Make a Sub Salad

1. Place a generous amount of shredded lettuce into a very large bowl.
2. Chop all toppings into bite-sized pieces, including deli meat and cheese, and add them to the bowl.
3. Use salad tongs to gently toss the ingredients until evenly combined.
4. Whisk or shake together the dressing ingredients in a small jar until smooth.
5. Drizzle the dressing over the salad and sprinkle with shredded Parmesan.
6. Toss again until the dressing coats everything, then serve right away.

Storing Leftovers

Once dressed, the salad keeps best for 1–2 days in an airtight container in the refrigerator before it begins to soften. For longer storage, keep the dressing separate and pour it on just before serving.

Variations and Substitutions

• Protein: Swap deli meat for grilled chicken, shaved roast beef, tuna salad, or any protein you prefer.
• Cheese: Chopped slices give an authentic sub feel, but shredded cheese works fine too.
• Sauce: Use the homemade sub dressing for best flavor, or substitute Italian dressing, garlic aioli, or a store-bought sub sauce if you prefer.
• Toppings: Customize freely — leave out ingredients you dislike and add others you love. This recipe is meant to mirror your favorite sub ingredients.

Expert Tips

• Keep pieces bite-sized. Chop meats, cheese, and vegetables small so every forkful has a mix of flavors and textures.
• Experiment with flavors. Add marinated artichokes, sun-dried tomatoes, bocconcini, or a pinch of red pepper flakes for an antipasto twist.
• Turn it into a sandwich. If you decide to use bread, the dressed salad makes a delicious filling for a hoagie roll — add extra sauce to taste.

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