Sub, hoagie, grinder, hero — whatever you like to call it, Dan is a big fan of this type of sandwich, especially when filled with Italian meats, a little provolone cheese, assorted veggies and accompanied by Italian dressing. Â While he likes a good sub sandwich, I’m more of a salad girl. Â I especially like a good chop salad, where all the ingredients are chopped up small enough that you get a little taste of each component in every bite. Â This salad is a nice compromise between our taste preferences — I get the chop salad texture while Dan gets the Italian sub flavor. Â Win win. Â Even better, the chop salad is really versatile and can be made with whatever ingredients you prefer or happen to have on hand — no recipe required. Â The ingredients that work to create a salad that tastes like a sandwich Dan would order from our local pizza joint include: Â lettuce, celery, cucumber, red onion, pepperoncini, kalamata olives, provolone cheese, salami — all tossed with a creamy Italian dressing.
Instead of tearing the lettuce into bite-sized pieces like you would with a regular salad, chop it up into tiny pieces. Â We used green leaf lettuce, but you could also use iceberg, red leaf, or whatever kind of lettuce you like.
Chop the celery into tiny pieces. Â Include some of the celery leaves (also chopped up) for additional celery flavor. Â It’s not really necessary to measure the ingredients for this salad — just include as much or as little of each component as you like. Â We really like celery, so we included more of it than some of the other, more strongly flavored ingredients like onions and olives. Â We didn’t want any single component to overpower the overall flavor of the salad.
Chop up the cucumber. Â We used English cucumber, which you can usually find in most local grocery stores. Â This type of cucumber is longer and thinner than regular cucumbers and has very few teeny tiny seeds. Â So no need to de-seed before chopping.
Add some chopped red onion. Â We prefer red onion for this salad because it’s relatively mild and adds nice color.
Mid-chop of the pepperoncini, we realized we didn’t have as much as we wanted for the salad. Â So we combined the pepperoncini we had with some chopped sweet cherry peppers.
Add the chopped kalamata olives…
…and the chopped salami…
…then add some grated provolone cheese.
Toss everything together with a creamy Italian dressing. Â We used “Asiago and Cracked Peppercorn” dressing by Cindy’s Kitchen, found at our local grocery store. Â You could use whatever kind you like — or even make your own. Â This salad is really good served with crusty French bread. Â It would also be delicious served in a tortilla as a wrap. Â Again, the beauty of the chopped salad is to make and enjoy however you like it. Â Although chopping all the ingredients takes a little extra time, the result is well worth the effort to create an entire flavor profile in each single bite.