This Chopped Italian Sub Salad is a low-carb salad recipe made with crisp iceberg lettuce, savory deli meats, shredded cheese, fresh vegetables, and a zesty Italian dressing. The flavor is like an Italian Sub but without the bread.

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It’s a great choice for busy weekdays when you need a quick lunch or an easy low-carb dinner, just like these recipes. It’s also perfect for meal prep, summer lunches, family gatherings, and picnics.

Serve with Garlic Breadsticks and Creamy Tomato Soup for a complete and satisfying meal.

How to Make Chopped Italian Sub Salad

Ingredients you’ll need for this recipe

½ head of iceberg lettuce, chopped
6-8 slices of salami, chopped
6-8 slices of pepperoni (large lunch meat size), chopped
6-8 slices of deli sliced turkey, chopped
1/4 red onion, diced
1 roma tomato, diced
2/3 cup shredded cheese
1/4 cup Italian dressing
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Italian seasoning

Chopped Italian Sub Salad Process Ingredients

Step-by-Step Guide

1. Chop the meat into thin pieces about one inch long.

2. Chop the vegetables.

3. Add everything to a large bowl and toss to coat.

4. Serve right away or chill until ready to serve.

Serve & Enjoy!

Important Recipe Notes

Chop all the ingredients into similar bite-sized pieces so every bite has a little bit of everything.
Toss the salad with the dressing just before serving to keep the lettuce crisp and fresh.
If you’re making this for meal prep, store the dressing separately and mix it in when you’re ready to eat.
Use your favorite deli meats like ham, roast beef, or capicola to change up the flavor.
Romaine lettuce also works well if you prefer a heartier salad.
Add sliced pepperoncini, black olives, cucumbers, or banana peppers for even more classic Italian sub flavor.
Freshly shredded cheese melts into the dressing better than pre-shredded cheese and gives the salad a fresher taste.
Taste the salad before serving and adjust the salt, pepper, or Italian seasoning if needed.
Keep leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce will soften over time, so it’s best enjoyed fresh.
This recipe is naturally low in carbs and can easily be doubled for family dinners or potlucks.