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If you love a good sub sandwich but are looking for a lighter meal, this easy Grinder Salad recipe ticks all the boxes. It’s got all your favorite sub shop flavors in salad form and ready in just 15 minutes, making it a great choice for a quick weeknight meal.
This chopped sub salad is packed with everything you’d find in your favorite Baked Italian Subs, just in a bowl – 3 kinds of deli meats, cheese, crunchy lettuce, tangy peppers and tossed with a creamy dressing to bring it all together.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
We enjoy salads year round but during the warmer months of the year, main dish salads are a go-to option for lunch or dinner. And why not? They’re quick to make, filling, affordable, and I don’t have to turn on the oven.
My version of this recipe takes just 15 minutes from start to finish, and you can easily swap ingredients and flavors to suit whatever you have on hand.
For more delicious main dish salad recipes, be sure to try my Big Mac in a Bowl and Chicken Cobb Salad.
What are pepperoncini peppers?
These are actually chili peppers that are a bit tangy but can be bought spicy, too. Look for them in the pickle aisle at the grocery store where you can buy pepperoncini whole or sliced. One of the signature ingredients of a classic grinder sandwich, they add crunch and texture and help balance the richness of the dressing. If you have any peppers left over, try my Crockpot Mississippi Pot Roast recipe.
Italian Grinder Salad Ingredients Needed
For the Salad
- Iceberg lettuce – I like to buy a fresh head of lettuce and shred it myself, but you can buy it pre-shredded from the store if you’re short on time.
- Fresh veggies – Red onion and cherry tomatoes add freshness.
- Pepperoncini peppers – Look for these zesty peppers in the pickle aisle.
- Black olives – Have a mild flavor that doesn’t overpower the salad.
- Provolone cheese – Adds a creamy texture with a bit of sharpness.
- Sliced deli meat – We’re using 3 different kinds – salami, pepperoni and ham.
For the Homemade Dressing
- Mayonnaise – I use Duke’s brand mayo but you can use your fave.
- Red wine vinegar – Adds acidity to the dressing to cut the richness.
- Spices and seasonings – Just the basics of dried oregano, garlic powder, sugar, salt, and black pepper bring all the flavor.
Get the complete ingredients & directions in the recipe card below.
How to Make an Italian Sub Salad
Add the shredded lettuce and the rest of the salad ingredients into a large bowl.
Give it a good toss so that all the ingredients are thoroughly dispersed.
Place all the dressing ingredients into a small mixing bowl or cup, and whisk together until combined.
Pour the dressing over the top of the salad mixture, and it’s ready to serve.
Tips for Making the Grinder Salad Recipe
- If you’re short on time, look for ingredients that are already sliced.
- Make sure your lettuce is dried well (I use a salad spinner) and use a sharp knife to cut it to avoid bruising.
- Give the dressing a quick taste before adding it to the lettuce mixture. You can add a splash of vinegar for more tang or stir in a little more mayo if it tastes too sharp.
- For the crispiest salad, toss the salad ingredients with the dressing just before serving.
Recipe Substitutions & Variations
- Peppers: You can swap out the pepperoncini for banana peppers if that’s what you have on hand. Or try sliced jalapeños if you like a little bit of heat.
- Meat: Use any type of Italian deli meat or omit a choice and double up on another one.
- Toppings: Add homemade croutons for crunch, crushed red pepper flakes for heat or finish with grated Parmesan cheese.
Can I make this chopped sub salad ahead of time?
You sure can! This salad is great for meal prepping. Simply slice up all the meats, cheese, and vegetables, then store everything in separate containers in the fridge until it’s time to mix it all together.
What to Serve with a Grinder Salad
Because this is a hearty salad, I like to pair it with simple sides like crusty rolls, garlic bread or rainbow fruit salad. And because you should never leave out dessert, a plate of these strawberry cupcakes with cream cheese frosting is the perfect ending to any meal.
How to Store Leftover Italian Sub Salad
This salad is best eaten right after you add the dressing. If you anticipate having leftovers, it’s better to dress only as much salad as you think you’ll need, then store the remaining dressing and salad in separate airtight containers in the fridge.
How do I keep the salad from getting soggy?
Once you add the dressing, it’s hard to keep the salad from getting soggy. One way that you can prevent this is with a little bit of planning ahead. If you’re going to save some for later, simply divide the salad and dressing in half. Dress the portion you’re eating now and save the remaining dressing to add when you’re ready to eat the rest of the salad.
Can I add kale or other greens to this salad?
You can! That’s one of the best parts of making salads at home. While I prefer the crunchy texture of shredded iceberg for this recipe, and it’s what you’ll find on a classic Italian sub, that doesn’t mean that you can’t add kale, spinach, Romaine lettuce, or any other types of greens.
When you’re craving the flavor of a grinder but don’t want to make sandwiches, this easy salad recipe gets dinner done fast. It’s cold, crunchy, filling, easy to adjust to your family’s preferences and sure to be a repeat in your house.
More Hearty Salad Recipes
- Old Fashioned Ham Salad
- Classic Taco Salad
- Asian Chicken Salad – with crunchy noodles
- Bok Choy Salad – with ginger sesame soy dressing
Italian Grinder Salad
Ingredients
Homemade Creamy Dressing Ingredients
- ½ cup mayonnaise
- 2 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon granulated white sugar
- salt and black pepper, to taste
Chopped Salad Ingredients
- 1 head iceberg lettuce, rinsed, dried, and finely shredded
- ½ small red onion, very thinly sliced
- ½ cup sliced pepperoncini peppers
- ½ cup cherry or grape tomatoes, halved
- ¼ cup black olives, sliced
- 4 ounces provolone cheese, cut into thin strips or cubes
- 3 ounces sliced salami, cut into thin strips
- 3 ounces sliced pepperoni, cut into thin strips
- 3 ounces sliced ham, cut into thin strips
Instructions
Make the Dressing
- Whisk together the mayonnaise, red wine vinegar, oregano, garlic powder, sugar, salt, and black pepper in a small bowl. Set aside.½ cup mayonnaise, 2 Tablespoon red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon granulated white sugar, salt and black pepper
Make the Salad
- Place the lettuce, red onion, pepperoncini, tomatoes, olives, provolone, salami, pepperoni, and ham in a large bowl.1 head iceberg lettuce, ½ small red onion, ½ cup sliced pepperoncini peppers, ½ cup cherry or grape tomatoes, ¼ cup black olives, 4 ounces provolone cheese, 3 ounces sliced salami, 3 ounces sliced pepperoni, 3 ounces sliced ham
- Drizzle the dressing over the salad and gently toss until the ingredients are evenly coated.
- Taste and adjust the seasonings if needed.
- Serve immediately or chill briefly before serving.
Notes
- Romaine lettuce can be substituted for the iceberg.
- Feel free to adjust the meats and cheese to your preferences.
- To keep the salad from getting soggy, wait to add the dressing until just before serving.
- This salad is best eaten freshly made and dressed. If you anticipate having leftovers, only dress what you’ll need and store the remaining salad and dressing in separate containers.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
