Italian Grinder Salad
This Italian Grinder Salad has all the flavors of your favorite deli sub without the bread. Everything is chopped small so every bite is perfectly balanced with meat, cheese, veggies, and creamy Italian dressing.
Ingredients
Salad Base
- 1 head iceberg lettuce chopped fine
- 1/2 red onion medium, sliced thin and soaked in cold water
- 1/3 cup banana peppers chopped, save jar juice
- 1 cup grape tomatoes quartered
Meats & Cheese
- 1/4 lb salami cubed small
- 1/4 lb pepperoni cubed small
- 1/4 lb deli turkey cubed small
- 1/4 lb provolone cheese cubed small
- 1/4 cup parmesan cheese freshly grated
Creamy Italian Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp banana pepper juice from the jar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt adjust to taste
- black pepper to taste
Instructions
- Chop the iceberg lettuce into small pieces (about quarter-size) and place in a large bowl.
- Slice the red onion as thin as possible, then soak in cold water for 10 minutes to mellow the flavor. Drain well and pat dry.
- Cube the salami, pepperoni, turkey, and provolone cheese into small, uniform pieces (about dime-size).
- Quarter the grape tomatoes and chop the banana peppers. Reserve 1 tsp of banana pepper juice for the dressing.
- Make the dressing: In a small bowl or jar, combine mayonnaise, apple cider vinegar, banana pepper juice, garlic powder, oregano, salt, and black pepper. Whisk or shake until smooth and well combined. Taste and adjust seasonings as needed.
- Add all the chopped meats, cheese, tomatoes, onions, banana peppers, and parmesan to the bowl with the lettuce. Toss gently to distribute evenly.
- Pour the dressing over the salad and toss thoroughly until every ingredient is well coated.
- Serve immediately for maximum crunch, or let sit for 5 minutes to allow flavors to meld.
Notes
Storage: Store components separately for best results. Chopped ingredients keep for 3-4 days, dressing keeps for 1 week. Dressed salad keeps for up to 2 days but will soften.
Variations: Try adding cucumber, olives, roasted red peppers, or artichoke hearts. Substitute capicola, prosciutto, or mortadella for different meats. Use fresh mozzarella or asiago for different cheese options.
Lighter Option: Replace half the mayo with Greek yogurt, or use a simple olive oil and vinegar dressing instead.
Make it Heartier: Add 2 cups cooked pasta (rotini, penne, or bowtie) and extra dressing for a pasta salad version.