This Italian Broccoli Salad is filled with your favorite Italian hero fillings like salami, ham, pepperoncini, mozzarella and provolone. A tasty make-ahead lunch!
Italian Sub Broccoli Salad
I posted this classic broccoli salad a few weeks ago. This new salad is inspired by an Italian hero sandwich, twisted lettuce. The bold flavors of an Italian sub come to life in this Chopped Italian Broccoli Salad thanks to broccoli whose mild flavor is unrivalled. This adaptable chopped salad packs tons of texture and flavor by combining finely chopped raw broccoli, chickpeas, tomatoes, pepperoncini, mozzarella, provolone, salami, ham, and turkey. Everything is tossed in a red wine vinaigrette that only soaks into the florets
gets better when it sits. Feel free to add your favorite Subway meat and toppings to make it your own! For easier Italian salads, try these Antipasti Salad and Italian Chopped Salad.
What is Italian broccoli salad made of?
- Red onion: Thinly slice half a small red onion.
- Broccoli: You will need eight cups of broccoli florets from about a pound of broccoli.
- cherry tomatoes: Quarter a cup of tomatoes. Grape tomatoes would work too.
- Chickpeas: Drain and rinse a can of chickpeas.
- Mozzarella: Use fresh mozzarella, not pre-shredded.
- Meat: Diced Genoa salami, lean deli ham, deli turkey.
- Pepperoni: Slice the pepperoncini and use two tablespoons of brine.
- Broccoli Salad Italian Dressing: Olive Oil, Red Wine Vinegar, Kosher Salt, Freshly Ground Black Pepper, Dried Oregano.
How to make Italian broccoli salad
- Vinaigrette: In a large bowl, combine the onions, 1/4 cup olive oil, red wine vinegar, salt, oregano, and black pepper. Add the chickpeas and let the mixture marinate while you prepare the other ingredients.
- Salad: Add the meat, vegetables, cheese, pepperoncini and brine to the dressing and stir in the remaining oil.
Broccoli is tender enough to be eaten raw, yet robust enough that the dish only gets better after it’s been sat and marinated, so you can eat this Italian broccoli salad all week long. It lasts around 4 days in the fridge, making it perfect for meal prep.
Add whatever you like in your Italian sub sandwiches to this healthy broccoli salad.
- Olives: Add some sliced black olives
- Heat: Mix in some pickled jalapenos for flavor.
- More vegetables: Add diced cucumbers, carrots or roasted peppers.
- Swap salami for Soppressata or prosciutto.
- Swap ham for Capitol.
- lean meat: Use more turkey breast and fewer other meats for more lean protein.
- Vegetarian Broccoli Salad: Leave out the meat and add more vegetables.
- Vinegar: If you like your Italian sub extra juicy, serve the salad at the table with more red wine vinegar.
More broccoli recipes you’ll love
Yield: 6 portions
Serving size: 2 cups
- 1/2 small Red onion, thinly sliced
- 1 Pound broccoli florets, chopped into small bite-sized pieces (8 cups)
- 1 Cup cherry tomatoes, quartered
- 15- ounce can Chickpeas, drained and rinsed
- 3 ounces fresh mozzarella, diced or torn
- 3 ounces reduced-fat provolone, rolled
- 3 ounces genoa salami, rolled
- 3 ounces lean ham, rolled
- 3 ounces Deli Turkey, rolled
- ½ Cup sliced pepperoncini, plus 2 tablespoons of brine
- 1/4 Cup Extra virgin olive oil, plus 2 teaspoons
- 1/4 Cup red wine vinegar*
- 1 1/2 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
In a large bowl, combine onions, 1/4 cup 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.
Add broccoli, cherry tomatoes, cheese, salami, turkey, ham, pepperoncini, and brine.
Stir, add the remaining olive oil and serve immediately or refrigerate for up to 4 days.
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*If you like your Italian Sub extra juicy, serve it at the table with more red wine vinegar.
Portion: 2 cups, Calories: 373 kcal, Carbohydrates: 20 G, Protein: 21 G, Fat: 23.5 G, Saturated Fatty Acids: 7 G, Cholesterol: 41 mg, Sodium: 1278 mg, Fiber: 6 G, Sugar: 8th G