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Big Italian Sub Salad<\/p>\nBig Italian Sub Salad<\/p>\n
<\/p>\n
1 hoagie roll, cut into 1-inch pieces (about 6 cups)<\/p>\n
2 tablespoons extra-virgin olive oil<\/p>\n
1 teaspoon dried oregano<\/p>\n
1 teaspoon garlic powder<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
<\/p>\n
\u00bc cup red wine vinegar<\/p>\n
1 tablespoon dried oregano<\/p>\n
2 small garlic cloves, finely grated<\/p>\n
1 small red onion, thinly sliced and rinsed under cold water<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
\u00bd cup extra-virgin olive oil<\/p>\n
\u00bd cup sliced pickled pepperoncini or banana peppers<\/p>\n
6 ounces cured meats (one or more, such as salami, mortadella, soppressata, ham), thinly sliced into strips<\/p>\n
4 ounces provolone cheese, thinly sliced into strips<\/p>\n
1 large head iceberg lettuce (about 1\u00bd pounds), thinly sliced<\/p>\n
1 pint cherry tomatoes, halved<\/p>\n
<\/p>\n
Make the croutons: Preheat the oven to 400\u00b0F. On a sheet pan, toss together the bread cubes, olive oil, oregano, garlic powder, and \u00bd teaspoon each salt and pepper. Bake, tossing halfway through, until golden and crisp, 7 to 10 minutes. (Croutons can be made up to 2 days ahead; keep in an airtight container at room temperature.) Make the salad: In a very large bowl, stir together the vinegar, oregano, garlic, onion, and \u00bd teaspoon each salt and pepper. Add the olive oil, pepperoncini, cured meats, and provolone and toss to combine. Add the lettuce and tomatoes and sprinkle with 1 teaspoon salt. Toss to combine, then add the croutons. Season to taste with more salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Big Italian Sub Salad 1 hoagie roll, cut into 1-inch pieces (about 6 cups) 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano 1 teaspoon garlic powder Kosher salt and freshly ground black pepper \u00bc cup red wine vinegar 1 tablespoon dried oregano 2 small garlic cloves, finely grated 1 small red onion, thinly sliced and rinsed under cold water Kosher salt and freshly ground black pepper \u00bd cup extra-virgin olive oil \u00bd cup sliced pickled pepperoncini or…<\/p>\n