Grinder Salad
This Grinder Salad packs all the flavors of a loaded Italian sub into one crunchy bowl—creamy, tangy dressing, crisp lettuce, Italian cold cuts, cheese, and punchy pickled veggies. Great for weeknights, potlucks, game day, or meal prep.
Ingredients
- 1 large head iceberg lettuce shredded; can mix with romaine
- 1 cup romaine lettuce shredded, optional
- 1 cup grape or cherry tomatoes halved
- 1/2 medium red onion thinly sliced; soak in cold water 10 minutes if desired
- 1 cup pepperoncini peppers sliced; mild or hot
- 1/2 cup black olives or kalamata olives sliced
- 6 oz salami sliced; cut into strips or chopped
- 6 oz deli ham sliced; cut into strips or chopped
- 4 oz pepperoni sliced; halved or quartered
- 6-8 oz provolone cheese cut into strips or small cubes; or mozzarella
- 3/4 cup mayonnaise full-fat for best flavor
- 2 tablespoons red wine vinegar
- 1-2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard or yellow mustard
- 1-2 cloves garlic finely minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley optional
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4-1/2 teaspoon red pepper flakes to taste
- 1/4 cup Parmesan cheese grated
- 2-3 tablespoons pickle juice or pepperoncini brine
- lemon juice optional, to finish, to taste
- extra Parmesan cheese optional, for serving
Instructions
- Wash and thoroughly dry the iceberg and romaine lettuce. Finely shred the lettuce (sandwich shop–style) with a sharp knife or food processor slicing blade, and place it in a large salad bowl. Slice the tomatoes, red onion, and pepperoncini. If the onion is very sharp, soak the slices in a bowl of cold water for 10 minutes, then drain and pat dry.1 large head iceberg lettuce, 1 cup romaine lettuce, 1 cup grape or cherry tomatoes, 1/2 medium red onion, 1 cup pepperoncini peppers
- Stack the salami and ham slices, roll them up, and slice into thin strips, then cut in half if they are long. Halve or quarter the pepperoni slices. Cut the provolone into thin strips or small cubes.6 oz salami, 6 oz deli ham, 4 oz pepperoni, 6-8 oz provolone cheese
- In a medium bowl, whisk together the mayonnaise, red wine vinegar, and olive oil until smooth and slightly fluffy. Whisk in the Dijon mustard, minced garlic, dried oregano, basil, parsley (if using), salt, black pepper, and red pepper flakes. Stir in the grated Parmesan cheese and the pickle juice or pepperoncini brine. Taste and adjust with more vinegar or brine for tang, salt for flavor, or red pepper flakes for heat. The dressing should be thick but pourable; if too thick, thin with a little more vinegar or a splash of water.3/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1-2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 1-2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4-1/2 teaspoon red pepper flakes, 1/4 cup Parmesan cheese, 2-3 tablespoons pickle juice or pepperoncini brine
- Add the halved tomatoes, sliced red onion, olives, and pepperoncini to the bowl with the shredded lettuce. Toss gently to combine without crushing the tomatoes.1 large head iceberg lettuce, 1 cup romaine lettuce, 1 cup grape or cherry tomatoes, 1/2 medium red onion, 1 cup pepperoncini peppers, 1/2 cup black olives or kalamata olives
- Add the salami, ham, pepperoni, and provolone to the salad bowl. Drizzle about two-thirds of the dressing over the salad and toss thoroughly, pulling from the bottom of the bowl so all the shredded lettuce and toppings are lightly but fully coated. Add more dressing as needed.6 oz salami, 6 oz deli ham, 4 oz pepperoni, 6-8 oz provolone cheese
- Taste a forkful with lettuce, meat, and tomato. Adjust the seasoning with more salt, pepper, lemon juice for extra brightness, or extra Parmesan on top. If possible, let the salad rest in the refrigerator for 10–15 minutes so the flavors mingle and the lettuce softens slightly.1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, lemon juice, extra Parmesan cheese
Notes
Tips and variations: Use half iceberg and half romaine or even some shredded cabbage for extra crunch. Swap in your favorite deli meats like capicola, mortadella, turkey, or leftover roast chicken. Provolone is classic, but mozzarella, pepper jack, or an Italian blend also work well. For a lighter dressing, use half mayonnaise and half plain Greek yogurt. To make grinder pasta salad, fold in about 8 oz cooked, cooled short pasta and add a little extra dressing. For a low-carb or keto version, skip pasta and add extra meats, cheese, and olives. Store leftover dressed salad for up to 2 days (the lettuce will soften but the flavor is great), or keep salad components and dressing separate for 3–4 days and toss just before serving.
Love this recipe?Follow us at @Recipecs for more