1-First Step: Prep the produce and deli items Start by finely chopping 1 head of iceberg lettuce so the pieces are small enough to catch the dressing. Thinly slice 1/2 red onion, chop 1/3 cup banana peppers, and cut 1 cup grape tomatoes into bite-size pieces. Then chop 1/4 lb salami, 1/4 lb pepperoni, 1/4 lb turkey, and 1/4 lb provolone cheese into small, even pieces. Grate 1/4 cup parmesan cheese and set everything aside in separate bowls if you want a smooth prep flow.

2-Second Step: Mix the dressing In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tbsp red wine vinegar, 1 tsp banana pepper juice, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp salt. Stir or shake until the dressing looks smooth and creamy. Add black pepper to taste at the end. If you like a lighter dressing, this is the best place to use Greek yogurt instead of mayo.

3-Third Step: Build the salad Add the iceberg lettuce, red onion, banana peppers, grape tomatoes, salami, pepperoni, turkey, provolone cheese, and parmesan cheese to a large mixing bowl. Make sure the bowl is roomy enough so you can toss everything without crushing the ingredients. This step is what gives the chopped sub salad recipe its signature deli-style look and texture.

4-Fourth Step: Toss with the dressing Pour the dressing over the salad mixture. Use tongs or two large spoons to toss thoroughly until every piece is coated. Try not to overmix, since you want the lettuce to stay crisp and the cheese to keep its texture. If you are serving a crowd, you can keep the dressing on the side and let people add their own amount.

5-Final Step: Serve right away Serve the italian sub salad immediately after tossing for the freshest texture. It works well on its own, stuffed into rolls, or even paired with crackers if you want something a little more filling. The full recipe makes 5 servings, takes 30 minutes from start to finish, and is a smart pick for lunch prep, easy dinners, or party spreads.