Salad & 6" Sub Recipe

Prep vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, peel and thinly slice the cucumber, shred the carrots if not pre-shredded, and thinly slice the red onion into half-moons.

Assemble salad

In a large bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/2 cup shredded carrots, 1/4 cup sliced red onion, and 2 tbsp sliced black olives. Toss gently to mix.

Finish salad

Drizzle the prepared vinaigrette (see vinaigrette section) over the salad to taste — about 1.5 to 2 tbsp for this quantity. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Toss lightly to coat. Sprinkle 1/4 cup crumbled feta and 2 tbsp toasted sunflower seeds on top just before serving.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and 1/2 tsp minced garlic. Add 1/8 tsp salt and 1/16 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as desired.

Prep the roll

Slice the 6-inch sub roll horizontally, leaving a small hinge if you prefer. Lightly toast the cut sides in a skillet or toaster for 1–2 minutes until just golden (optional).

Spread condiments

Evenly spread 1 tsp mayonnaise on one inner half of the roll and 1/2 tsp yellow mustard on the other half.

Layer sandwich

Place 3 oz thinly sliced deli turkey on the bottom half of the roll. Top with 1 slice provolone cheese, 1 leaf lettuce, 2 tomato slices, 3 cucumber slices, and 3 rings sliced red onion. Add 4 pepperoncini or banana pepper rings for brightness.

Season and finish

Lightly season the assembled sandwich with 1/8 tsp salt and 1/16 tsp freshly ground black pepper. Close the roll, press gently to compact, and slice in half if desired. Serve immediately alongside the salad.