Chopped Italian "Sub" Salad
with mixed deli meats / artichoke hearts / red onion / olives

Name: Chopped Italian "Sub" Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Tbsp Oil, olive; 2 tsp Vinegar, red wine; 1/2 tsp Mustard, Dijon; 1/2 tsp Honey; 1/4 tsp Italian seasoning; 2 Squash, yellow (sub zucchini or use a combination), cubed; 1/2 Onions, medium and red, chopped; 1 lb Deli meat, thinly sliced (capicola, salami, mortadella and boiled ham are a classic combination), chopped; 1 cup Artichoke hearts, frozen or canned, chopped; 1/4 cup Olives, pitted Kalamata (sub any type olive), sliced; 1 Tomatoes, medium, diced; 2 hearts Lettuce, romaine, chopped; 1 Tbsp Oil, cooking; 1/4 cup Deli-sliced pickled peppers (sold in jars in sweet or spicy varieties; opt)

Active: 25 Total: 25

Original GF Paleo Vegetarian

Inspired by classic Italian deli sub sandwiches, this paleo-friendly salad is loaded up with all the classic fillings and is topped with a simple Italian herb vinaigrette. This meal was last featured in 2016.

Ingredients

Metric

Servings:

Italian Herb Vinaigrette:

Oil, olive - 3 Tbsp
Vinegar, red wine - 2 tsp
Mustard, Dijon - 1/2 tsp
Honey - 1/2 tsp
Italian seasoning - 1/4 tsp

Chopped Italian "Sub" Salad:

Squash, yellow (sub zucchini or use a combination) - 2 , cubed
Onions, medium and red - 1/2 , chopped
Deli meat, thinly sliced (capicola, salami, mortadella and boiled ham are a classic combination) - 1 lb , chopped
Artichoke hearts, frozen or canned - 1 cup , chopped
Olives, pitted Kalamata (sub any type olive) - 1/4 cup , sliced
Tomatoes, medium - 1 , diced
Lettuce, romaine - 2 hearts , chopped
Oil, cooking - 1 Tbsp
Deli-sliced pickled peppers (sold in jars in sweet or spicy varieties; opt) - 1/4 cup

Prep

Make Italian herb vinaigrette - Whisk together olive oil, red wine vinegar, mustard, honey, and Italian seasoning. (Can be done up to 5 days ahead)
Squash / Onions / Deli meat / Artichoke hearts / Olives - Prep as directed. Store squash and onions in their own containers. You can store the other ingredients together for a tossed salad or store the ingredients separately if you'd like a more "composed' salad. (Can be done up to 5 days ahead)
Tomatoes / Lettuce - Prep as directed and store separately. (Can be done up to 2 days ahead)

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Make

Heat a non-stick frying pan or skillet over medium-high heat. Add cooking oil and then squash to heated oil. Saute until starting to brown, 3 to 4 minutes.
Add onions to squash and continue to saute until onions begin to soften, ~2 minutes more. Season with some salt and pepper.
Assemble salads by topping lettuce with squash and onions, deli meat, artichoke hearts, olives, deli-sliced peppers, and tomatoes. (Toss the salads or serve the ingredients in rows on top of lettuce for a composed salad.)
Have everyone dress their salads at the table. Enjoy!

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