Sub in a Tub with Creamy Italian Dressing

This sub in a tub is a low-carb deli salad made with crisp lettuce, ham, salami, provolone, tomatoes, red onion, and pepperoncini tossed in a creamy homemade Italian dressing. It's an easy no-cook lunch that's packed with classic Italian sub flavors, making it perfect for meal prep, busy weekdays, or anytime you're craving a satisfying sandwich without the bread.

Prep Time20

Total Time20

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: sub in a tub

Servings: servings

Author: Jean Choi

Ingredients

Salad:

4 cups shredded iceberg lettuce or romaine lettuce
1 cup grape tomatoes halved
½ red onion thinly sliced
½ cup sliced pepperoncini or banana peppers
6-8 oz deli ham chopped (can sub with turkey or use both)
4 oz salami sliced
4 oz provolone cheese chopped

Dressing:

¼ cup extra virgin olive oil
¼ cup mayonnaise
3 tbsp red wine vinegar
1 tsp dried oregano
½ tsp sea salt
½ tsp ground black pepper

Instructions

Combine all salad ingredients in a large mixing bowl.
4 cups shredded iceberg lettuce, 1 cup grape tomatoes, ½ red onion, ½ cup sliced pepperoncini, 6-8 oz deli ham, 4 oz salami, 4 oz provolone cheese
In a separate bowl, whisk together the dressing ingredients.
¼ cup extra virgin olive oil, ¼ cup mayonnaise, 3 tbsp red wine vinegar, 1 tsp dried oregano, ½ tsp sea salt, ½ tsp ground black pepper
Pour the dressing over the salad and toss to coat evenly. Enjoy!

Notes

Slice the ingredients into similar-sized pieces. This makes the salad easier to eat and ensures you get a little bit of everything in each bite.
Pat the pepperoncini dry before adding them. This keeps their briny liquid from watering down the dressing.
Let the salad chill for 10-15 minutes before serving. If you have the time, this gives the flavors a chance to meld while the lettuce stays crisp.
Serve with potato chips. I love using plain or kettle-cooked potato chips to scoop up the salad for a little extra crunch.
Leftover chopped sub salad can be stored in an airtight container in the fridge for up to 2 days.
I don't recommend adding the dressing until you're ready to serve. Store the salad and dressing separately so the veggies stay crisp and don't become soggy.

Nutrition