Italian Grinder Salad

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This easy Italian sub salad recipe has all the flavors of your favorite deli sandwich in a fresh and hearty chopped salad - you won't even miss the bread! Tossed with a creamy homemade dressing, it's ready in 15 minutes for a quick lunch or dinner.

Prep Time15

Total Time15

Course: Main Course, Main Dish Salad, Weeknight Dinner

Cuisine: Italian

Servings: servings

Calories: 390kcal

Author: Lori

Equipment

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.

Nutrition