Description
This Italian Sub Broccoli Salad is a crave-worthy twist on classic broccoli salad, packed with all the bold, zesty flavors of your favorite Italian sub. Hearty broccoli, tangy pepperoncini, crisp veggies, savory meats, and cheese come together in one vibrant, fresh salad, all tossed in a creamy Italian dressing. It’s perfect as a side for BBQs, potlucks, or as a satisfying lunch.
Ingredients
Units
Scale
For the Salad
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 1/2 cup cherry tomatoes, halved
- 1/3 cup red onion, thinly sliced
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup provolone cheese, diced
- 1/4 cup mozzarella cheese, diced
- 1/3 cup salami, sliced into strips
- 1/4 cup pepperoni slices, quartered
- 1/3 cup black olives, sliced
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon dried Italian seasoning
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Broccoli – Wash and dry the broccoli, then chop into small, bite-sized florets. Optionally, blanch the broccoli in boiling water for 1 minute, then drain and rinse under cold water for a bright green color and slightly tender texture.
- Chop and Combine Vegetables – In a large salad bowl, add the broccoli, halved cherry tomatoes, sliced red onion, pepperoncini, roasted red peppers, and black olives. Toss gently to mix.
- Add Meats and Cheeses – Add the diced provolone, mozzarella, salami strips, and quartered pepperoni to the bowl. Mix to evenly distribute all the Italian sub mix-ins.
- Make the Dressing – In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried Italian seasoning, minced garlic, salt, and pepper until creamy and smooth.
- Toss the Salad – Pour the dressing over the salad ingredients. Toss gently but thoroughly so everything is evenly coated in the creamy Italian dressing.
- Chill and Serve – For best flavor, cover and refrigerate the salad for at least 30 minutes before serving. Stir again and serve cold or at cool room temperature.
Notes
- Blanching the broccoli is optional, but gives the salad a slightly softer crunch.
- Feel free to swap in ham, turkey, or other favorite Italian sub meats and cheeses.
- This salad is great for meal prep and keeps well in the fridge for up to 3 days.
- For a lighter version, use Greek yogurt in place of some or all of the mayonnaise.
- Add extra veggies (like cucumber, shredded carrots, or bell peppers) for variety and crunch.
Nutrition
- Serving Size: about 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg