Why You’ll Love This Recipe

I love this recipe because it captures the essence of a deli-style sub without the bread. It’s crunchy, tangy, and satisfying, with a perfect mix of meats, cheese, and vegetables. The vinegar and oregano dressing ties everything together beautifully, giving it that authentic Italian sub flavor. It’s also incredibly versatile—I can make it high-protein, light, or even vegetarian with a few easy swaps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salad:
1 small head iceberg lettuce, outer leaves and core removed, chopped (3–4 cups)
1 small tomato or 10–12 cherry tomatoes, chopped (about ½ cup)
½ medium sweet yellow or red onion, sliced or chopped (about ⅓ cup)
¼ cup sliced pepperoncini or banana peppers, chopped
4 slices (3 oz) provolone cheese, chopped
4 slices (3 oz) deli turkey, chopped
4 slices (2 oz) deli sliced salami, chopped
1–2 small soft Italian rolls, optional, chopped

For the Dressing:
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon dried oregano
½ teaspoon fine sea salt
¼ teaspoon black pepper

Directions

1. I start by gathering all my ingredients and grabbing a large mixing bowl and a sharp knife for easy chopping.

2. I prepare the vegetables first—remove the outer lettuce leaves and the core, then chop the lettuce into bite-sized pieces. I dice the tomatoes and slice the onion thinly, chopping them smaller if I want a finer texture.

3. I chop all the deli meats and provolone cheese into bite-sized pieces, keeping them roughly the same size as the vegetables so the salad mixes evenly.

4. I whisk together olive oil, vinegar, oregano, salt, and pepper in a small bowl until the dressing is emulsified and fragrant.

5. I add all the chopped ingredients—lettuce, tomatoes, onion, peppers, meats, and cheese—into the large bowl.

6. I pour most of the dressing over the salad and toss everything thoroughly to coat evenly.

7. If I’m using chopped Italian rolls, I add them last to keep them slightly soft but not soggy.

8. I taste and adjust the seasoning or add the remaining dressing if needed.

Servings and Timing

This recipe makes about 4 servings and takes only 10 minutes to prepare from start to finish. Each serving contains approximately 320 calories.

Variations

I sometimes use romaine lettuce instead of iceberg for extra crunch. For a spicier version, I swap the pepperoncini for pickled jalapeños or add a dash of crushed red pepper. When I want a heartier salad, I toss in chopped hard-boiled eggs or a handful of chickpeas. For a lighter version, I simply leave out the Italian roll pieces.

Storage/Reheating

I store each component separately in the refrigerator if I’m making it ahead. The chopped vegetables, meats, and cheese keep well for up to 3 days, and the dressing lasts up to a week in a sealed jar. I assemble and dress the salad just before serving so it stays crisp and fresh. Since this salad is best cold, there’s no reheating needed.

FAQs

Can I make this salad ahead of time?

Yes, I chop all the ingredients in advance and store them separately. I combine everything and add dressing just before serving.

Can I use a different type of lettuce?

Absolutely. Romaine or mixed greens work beautifully and add extra texture.

Is this salad keto-friendly?

Yes, as long as I skip the Italian roll pieces, it’s completely keto-friendly.

What if I don’t have vinegar?

I use lemon juice as a substitute—it adds brightness and freshness to the dressing.

Can I add other meats or cheeses?

Definitely. I sometimes use roast beef, pastrami, or mozzarella for variety.

How can I make it vegetarian?

I skip the meats and add marinated artichokes, olives, or roasted chickpeas for protein and flavor.

Can I use pre-shredded lettuce?

Yes, but I prefer freshly chopped lettuce for the best crunch and flavor.

How long does the dressing last?

The homemade dressing keeps in the fridge for about a week in a sealed container.

Can I add more veggies?

Of course! I like adding cucumbers, olives, or shredded carrots for extra color and freshness.

How do I keep the salad from getting soggy?

I keep the dressing separate until right before serving and only add the bread if I plan to eat it immediately.

Conclusion

I love how this Sub in a Tub recipe delivers all the bold, zesty flavors of a deli-style sub without the bread. The crisp lettuce, tangy dressing, and savory meats make it a filling and flavorful meal that comes together in minutes. Whether I’m eating low-carb or just want something fresh and satisfying, this salad always hits the spot.