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Broccoli Sub Salad

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Prep Time 20 minutes
Course Salad, Side
Cuisine American, Italian-American

Ingredients
  

  • 1 lb broccoli florets, chopped
  • 1 1/2 cups cherry tomatoes, quartered
  • 6 oz sliced provolone, chopped
  • 3 oz thick-cut Genoa salami, diced
  • 3 oz pepperoni, sliced
  • 4 oz ham steak, cubed
  • 2/3 cup sliced red onion
  • 1/2 cup roasted red pepper, chopped
  • 1/2 cup sliced banana peppers
  • 1/4 cup pickled pepper juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried oregano
  • Kosher salt and freshly cracked black pepper, to taste

Instructions
 

  • In a bowl, whisk together the pickled pepper juice, red wine vinegar, olive oil, mayonnaise, and dried oregano. Season with salt and pepper to taste.
  • In a large bowl, combine chopped broccoli, tomatoes, provolone, salami, pepperoni, ham, red onion, roasted red peppers, and banana peppers.
  • Pour the prepared dressing over the salad and toss to coat evenly.
  • Taste and adjust seasoning if needed. Serve immediately or chill until ready to serve.

Notes

This salad holds well in the fridge and tastes even better after the flavors have melded for a few hours.
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