Low Carb Keto Italian Sub Salad

Keto Low Carb Italian Sub Salad

This weeks recipe is the Italian Sub Salad, this is a low carb keto friendly recipe that captures the flavors of popular Italian-American favorite which is loved world wide.  This is the final part of our 4 week summer salads series, and this requires no cooking, only prep time.We absolutely loved this recipe and we are sure your family will as well.

The Italian sub sandwich was originally invented in Portland, Maine, in 1903 by Giovanni Amato, a baker.

Obviously being a baker, this sub traditionally includes a long bread roll or bun. While practicing the Keto lifestyle, we strive to incorporate traditional flavors, while cutting back on carbs.

Additionally, as temperatures rise this summer, salads seem more fresh, and less complicated even on standard diets. Great for gatherings and parties, as it has an oil and vinegar dressing.

The flavors and textures of this salad are unified by the ingredients used to create a gastronomic equilibrium, with the fats and acids in the ingredients serving to counterbalance one another.

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Keto Italian Sub Salad - EASY TO MAKE
Delicious and easy to making Keto Italian Sub Salad
Low Carb Keto Italian Sub Salad
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Low Carb Keto Italian Sub Salad

Course Appetizer, keto dinner, low carb dinner ideas, keto salad, low carb salad
Cuisine American
Keyword easy keto recipes, easy low carb recipes
Prep Time 15 minutes
Servings 4 people
Calories 524kcal
Author cjsketokitchen.com


Assembling Your Salad

  • 6 cups Romaine lettuce shredded
  • 2 medium roma tomatoes diced (we used mini roma tomatoes)
  • 1 cup mixed Italian olives pitted
  • 1/4 medium Red onion sliced
  • 1/4 cup pickled banana peppers sliced
  • 6 ounces Italian meats diced; I used pepperoni and salami

Submarine Vinaigrette


  • chop and prepare all of your salad ingredients, and combine into a large bowl. Incorporate all ingredients together before adding your dressing.

Making Your Dressing

  • Add extra virgin Olive Oil, seasonings, and red wine vinegar (or some other vinegar component - we also used some of the juice from the peppers), into a blender, and mix until everything is well blended and combined.
  • Pour salad dressing over your salad in your large bowl and toss vigorously until everything is thoroughly coated.
  • Serve and enjoy!


3 net carbs per generous 4 oz serving.
Many of these ingredients are optional for example the olives, or the peppers.
*All nutrition information is approximate. Please read and use your own labels for more precise information.


Serving: 4Oz | Calories: 524kcal | Carbohydrates: 7g | Protein: 11g | Fat: 51g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 1293mg | Potassium: 426mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6580IU | Vitamin C: 14.3mg | Calcium: 73mg | Iron: 2.2mg


Here are the other three Keto Summer Salads:








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