It’s been colder than normal down here in the south, and while I usually meet the lower temps with warmer soups and stews, today I just needed something a little easier and faster, with a green base. 

As a Philly native, if you tell me something tastes like an Italian hoagie, you’re going to get my buy in, and this one really delivers. If you’re so inclined, or have another human eating with you who loves a good hoagie (or sub, if Philly isn’t your first language), you can absolutely pack this salad mix into a fresh roll. 

With all that said, let’s make this salad happen, and go on with our lives.

Italian Salad Recipe:

(1 head) Chopped Iceberg Lettuce

(1 cup) Chopped Salami

(1 can) Chickpeas (rinsed and drained)

(1 cup) Chopped or Shredded Mozzarella

(1/4 cup) Red Onion (thinly sliced)

(1/4 cup) Chopped Banana Peppers – optional

Dressing:

(1/3 cup) Extra Virgin Olive Oil

(1/4 cup) Red Wine Vinegar

(2 tbsp) Dijon Mustard

(1/4 cup) Parmesan

+ Salt & Pepper (1 tsp or pinch each)

End to end this took me about 6 minutes to pull together, and most of that time is attributed to the fact that I did not get all the ingredients out before I started. I have made this before and also can say that it is still awesome if you add or sub in chicken, steak, or another protein source of your choice.

PSA: If you’re someone who meal plans for work, I recommend getting your container or larger Ball Jar out and putting the peppers, chick peas and onions at the bottom, then the salami, cheese, and finish with the lettuce on top to prevent wilting and soggy lettuce. 

That’s the whole damn thing. Enjoy and let me know how it was!