Italian Sub Broccoli Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
373 kcal
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Cuisine
Italian-American Fussion
Italian Sub Broccoli Salad
Description
Italian Sub Broccoli Salad brings together fresh vegetables with classic Italian deli ingredients in a vibrant, textured salad. The small broccoli florets provide a crisp bite, balanced by the juicy cherry tomatoes and sharpness from the thin-sliced red onions that soften slightly when tossed with dressing. Chickpeas contribute a mild nuttiness and additional bite, while the diced cheeses and assortment of salami, ham, and turkey deliver a mix of creamy, smoky, and savory flavors. Pepperoncini add a subtle heat and acidity, complemented by the vinaigrette made from red wine vinegar, olive oil, oregano, salt, and pepper.
The ingredients are simply combined and dressed, allowing the fresh flavors to mingle without heavy sauces, retaining the bright and varied textures. This salad can be served shortly after mixing or refrigerated up to four days, making it a convenient make-ahead option. It is suitable for potlucks, picnics, or as an accompaniment to sandwiches and grilled dishes.
If you prefer more tang, additional red wine vinegar can be offered alongside the salad at the table, enhancing its bright and slightly piquant character.
Ingredients
- 1/2 small red onion (sliced thin)
- 1 pound broccoli chopped into small bite-sized pieces (8 cups, florets
- 1 cup cherry tomato quartered
- 15- ounce can chickpeas (drained and rinsed)
- 3 ounces fresh mozzarella (diced or torn)
- 3 ounces provolone cheese diced, reduced-fat
- 3 ounces genoa salami (diced)
- 3 ounces deli ham diced, lean
- 3 ounces turkey diced, deli style
- ½ cup Pepperoncini plus 2 tablespoons of brine, sliced
- 1/4 cup extra virgin olive oil (plus 2 teaspoons)
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon oregano dried
- 1/4 teaspoon black pepper freshly ground
Instructions
- In a large bowl add the onions, 1/4 cup of the olive oil, vinegar, salt, oregano, black pepper, and stir.
- Add the chickpeas and let them sit while you prepare everything else; this will help soften the raw flavor of the onions.
- Toss in the the broccoli, cherry tomatoes, cheeses, salami, turkey, ham, pepperoncini and the brine.
- Stir to combine and add the remaining olive oil and serve right away or keep refrigerated for up to 4 days.
Notes
- For a juicier salad, serve with extra red wine vinegar on the side to add more acidity as desired.
- The salad keeps well refrigerated for up to 4 days, making it suitable for make-ahead meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 373kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 23.5g | 36% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 1278mg | 53% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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