Name: Italian Hoagie Salad
Total time: 40 min
Cuisine: ItalianEurope
Ingredients: 8 ounces hoagie or sub rolls, preferably with sesame seeds, cut into ¾-inch pieces; 7 tablespoons extra-virgin olive oil, divided; ½ teaspoon table salt, divided; 1 cup jarred cherry peppers, stemmed, plus 2 tablespoons brine; 2 tablespoons mayonnaise; ½ teaspoon dried oregano; 3 romaine lettuce hearts (18 ounces), sliced ¼ inch thick; 12 ounces cherry or grape tomatoes, halved; 6 ounces sliced mixed Italian deli meats (Genoa salami, capicola, mortadella, and pepperoni), cut into ¼-inch ribbons; 4 ounces sliced provolone cheese, cut into ¼-inch ribbons; ½ cup thinly sliced red onion, rinsed

Why This Recipe Works

A cherry pepper vinaigrette imbued this salad with classic deli sandwich flavor.

Before You Begin

We like to top this salad with torn fresh basil leaves and serve it with cantaloupe wedges on the side.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Toss roll pieces, 3 tablespoons oil, and ¼ teaspoon salt together on rimmed baking sheet. Bake, stirring occasionally, until golden brown, 6 to 8 minutes.

Pulse cherry peppers in food processor until finely chopped, 8 to 10 pulses. Add cherry pepper brine, mayonnaise, oregano, and remaining ¼ cup oil and ¼ teaspoon salt and process until mostly smooth, about 20 seconds.

Transfer dressing to large bowl. Add lettuce, tomatoes, deli meats, provolone, onion, and croutons and toss to combine. Serve.