Italian Grinder Salad (Chopped Sub Salad)

A bowl of chopped salad with lettuce, cucumber, tomato, cheese, salami, and banana peppers on a wooden table, with small bowls of grape tomatoes and banana peppers in the background.

Italian Grinder Salad (Chopped Sub Salad)

All the flavor of a classic Italian grinder sandwich in a crunchy, creamy chopped salad. Made with Genoa salami, pepperoni, provolone, iceberg lettuce, pepperoncini, and a tangy homemade grinder dressing. Ready in 15 minutes and genuinely one of the most satisfying salads you will ever make.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free

Servings:

Calories: 343kcal

Author: Lora

Equipment

1 Sharp Knife
1 Cutting Board

Ingredients

Dressing

⅓ cup mayonnaise I used an olive oil mayo
⅓ cup plain non-fat Greek yogurt
1 tablespoon red wine vinegar
2 tablespoon pepperocini juice
⅓ cup grated Parmigiano Reggiano cheese
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper

Salad

1 head iceberg lettuce chopped
½ red onion thinly sliced
1 cup cherry tomatoes halved
½ cup chopped pepperocini or mild banana peppers
1 cup cherry tomatoes diced
1 cup cucumbers diced
¼ cup salami chopped, 8 slices
¼ cup deli turkey chopped, 8 slices
¼ cup salami chopped, 8 slices
¼ cup deli ham chopped, 8 slices
4 slices provolone cheese chopped

Instructions

Make the Dressing

In a small bowl or mason jar, combine the mayonnaise, red wine vinegar, pepperoncino juice, garlic powder, oregano, Parmigiano Reggiano, salt, and black pepper.
Whisk until smooth and creamy. Taste and add more black pepper, if you like.

Make the Salad

Add the lettuce, red onion, banana peppers, grape tomatoes, salami, pepperoni, turkey, and provolone to a large mixing bowl.
Pour the dressing over the salad and toss everything together until well coated and combined.
Serve right away and enjoy.

Notes

Uncured deli meats: I like using uncured deli meats for this salad when I can find them. They are made without added synthetic nitrates or nitrites, but still have that classic deli flavor.
Start light with the vinegar: Begin with 1 tablespoon of red wine vinegar, then taste the dressing. If you like it tangier, add the second tablespoon.
Dress right before serving: Keep the salad and dressing separate until you’re ready to eat. This keeps the lettuce crisp and fresh.
Make it heartier: Add cooked garbanzo beans for extra protein. If using canned beans, rinse and drain them well first.
Add tortellini: Cooked, drained, and chilled tortellini turns this into more of a pasta salad situation, and it is so good.
Add chicken: You can also cut back on some of the deli meat and use chicken instead.
Make ahead tip: Prep the lettuce, toppings, and dressing separately, then toss everything together just before serving.

Nutrition