Italian Subs - Restaurant Style

1 head red leaf lettuce, rinsed and torn

2 medium fresh tomatoes, chopped

1 medium red onion, chopped

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

2 cloves garlic, chopped

1 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 pinch dried oregano

1/2 pound sliced Capacola sausage

1/2 pound thinly sliced Genoa salami

1/4 pound thinly sliced prosciutto

1/2 pound sliced provolone cheese

4 submarine rolls, split

1 cup dill pickle slices

What You Need