Begin by washing and chopping the hearts of romaine into bite-sized pieces, then place them in a large salad bowl. Add diced cucumbers, chopped red peppers, and thinly sliced white onions for that extra crunch. Make sure to spread all the ingredients evenly.

Next, finely slice your preferred Italian meats—salami, pepperoni, and provolone cheese—then toss them into the bowl along with marinated mini mozzarella balls. Mix gently to distribute the flavors without bruising the ingredients.

Sprinkle in the mild pepper rings, black pepper, and dried basil, then toss everything together with care. Cover the salad tightly with plastic wrap and place it in the refrigerator for at least 4 hours.

In a mixing bowl, combine red wine vinegar, olive oil, garlic powder, brown sugar, and kosher salt. Whisk the ingredients together until well blended, creating a smooth dressing. Let the dressing sit in the fridge for an hour.

Prior to serving the salad, give it a gentle stir and taste for seasoning. Adjust with more black pepper or a touch of salt. Drizzle the dressing over the salad, or serve it on the side.

Serve your Italian Sub Salad Two Ways in individual bowls or a large serving platter. This colorful dish is perfect for sharing at summer gatherings or a light meal enjoyed outdoors.