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Week of 6/6/22

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

Active: 25 Total: 25
Original GF Paleo Vegetarian
Chopped Italian "Sub" Salad

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.

Tags
Low Calorie, Minimal Heat Required, Quick and Easy
Proteins
Deli meat
Cuisines
European - Mediterranean
Save recipe
37

Ingredients

Metric
Servings:
4
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

  1. Make Italian herb vinaigrette - Whisk together olive oil, red wine vinegar, mustard, honey, and Italian seasoning. (Can be done up to 5 days ahead)

  2. 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)

  3. Tomatoes / Lettuce - Prep as directed and store separately. (Can be done up to 2 days ahead)

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Make

  1. 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.

  2. Add onions to squash and continue to saute until onions begin to soften, ~2 minutes more. Season with some salt and pepper.

  3. 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.)

  4. Have everyone dress their salads at the table. Enjoy!

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