Chopped Italian Submarine Salad

By the summer of sixth grade I was old enough to head off on my bicycle in the morning, with one stipulation, be home before dark.  Most days for lunch I split an Italian Grinder with my BFF before heading to the lake.  This Chopped Italian Submarine Salad has all those familiar wonderful flavors.

I grew up in a two stop-light old mill town in southern New Hampshire.  The first light was at ‘the bridge’ and the second was at the crazy five-way intersection.  Turn left and you head out of town.  Left of center led you to Silver Ranch (now called Kimball Farm), home of the Ice Cream Shop and Restaurant (serving hand dipped homemade ice cream, lobster rolls and seafood plates).  Right of center took us past the middle & high school, the ball fields & ice rink and ultimately to ‘the lake.’  All of which we could reach on our bicycles, which is how we traveled in the summers before turning 16.  It was however, the short dead end road to the hard right at that 2nd stop-light that has inspired this post.

One block in on the right, sits The Pizza Barn.  A local favorite in our small town, a place I visit every time home, and I’m willing to bet their pizzas and grinders (aka submarines) could hold their own against most.  If any of my hometown friends are reading this, feel free to comment below and share your Pizza Barn favorites.

In my opinion, what makes an Italian Sub is Submarine Dressing.  Today I decided to recreate my favorite supermarket brand from scratch (Seriously, how can you be out of Submarine Dressing??!!).  Click here for recipe or pick up a bottle at your deli counter.

Chopped Italian Submarine Salad

Libby with Lemony Thyme

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 6

Ingredients

  

• 4- ounces ditalini pasta cooked
• 2 heads romaine lettuce chopped
• 1/4 lb. thick sliced pepperoni diced
• 1/4 lb. thick sliced salami diced
• 1/4 lb. thick sliced ham or mortadella diced
• 1/4 lb. thick sliced provolone diced
• 1/4 lb. thick sliced mozzarella diced
• 1 3.8- ounce can sliced ripe olives
• 10-12 cherry tomatoes sliced
• 10-12 pepperoncini peppers sliced
• 1/2 cup red onion fine diced
• 1 tsp. dried oregano
• freshly cracked black pepper
• Submarine Dressing recipe link in post

Instructions

 

• Slice and dice ingredients.
• When ready to serve, toss pasta and romaine with diced meats, cheeses, and veggies. Sprinkle with dried oregano, pepper and a generous serving of Submarine Dressing.
• Serve immediately.

Other recipes you might enjoy:

Loaded Chicken Burrito Bowl is a Family Favorite Cauliflower Fried Rice Gluten Free Sweet Potato Avocado Toast {6-Ways} Iced Brown Sugar Oat Milk Shaken Espresso {Starbucks Copycat}