Italian Grinder Salad is a bold, flavor-packed dish inspired by the classic grinder sandwich. This salad combines crisp lettuce, savory deli meats, tangy pepperoncini, and a creamy Italian-style dressing that ties it all together. It’s perfect as a main course, side dish, or even as a filling for sandwiches and wraps.
If you love the zesty flavors of Italian cuisine, this salad is sure to become a favorite. Its versatility makes it easy to customize to your preferences, and it’s quick to prepare for any occasion!
Kitchen Equipment Needed
- Large salad bowl
- Knife
- Cutting board
- Whisk or fork
- Small bowl (for dressing)
- Tongs or salad serving utensils
Ingredients
For the Salad:
- 6 cups romaine or iceberg lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/3 cup pepperoncini peppers, sliced
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup black or green olives, sliced (optional)
- 1/2 cup salami, chopped
- 1/2 cup deli-style ham, sliced (optional, see substitutions below)
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Directions
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic powder, Italian seasoning, Dijon mustard, salt, and black pepper. Adjust seasoning to taste and set aside.
- Assemble the Salad: In a large salad bowl, combine lettuce, cherry tomatoes, red onion, pepperoncini, cheese, olives, salami, and optional ham.
- Toss the Salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Plate the salad immediately or chill in the refrigerator for 10–15 minutes before serving.
Prep Time
15 minutes
Cook Time
None
Total Time
15 minutes
Nutrition (Per Serving)
- Calories: 250
- Protein: 10g
- Carbohydrates: 8g
- Fat: 20g
- Fiber: 2g
Expert Tips
- Make It a Meal: Add grilled chicken, shrimp, or chickpeas for a more filling main dish.
- Customize the Crunch: Add croutons or sliced cucumbers for extra texture.
- Chill for Flavor: Let the salad sit in the refrigerator for 10–15 minutes to allow the flavors to meld before serving.
FAQs
Can I make this salad ahead of time?
Yes, but store the dressing separately and toss it with the salad just before serving to prevent sogginess.
Can I use other greens besides romaine or iceberg lettuce?
Absolutely! Mixed greens, arugula, or spinach work well too.
Is there a way to make this recipe vegetarian?
Yes, omit the meats and add more vegetables like bell peppers or artichoke hearts, or include a plant-based protein.
What can I serve this salad with?
This salad pairs wonderfully with garlic bread, pasta dishes, or as a side to grilled chicken or fish.
Can I adjust the spice level?
Yes, for less spice, reduce the pepperoncini or choose a mild variety. For more heat, add crushed red pepper flakes or spicy banana peppers.
Storing & Reheating
- Storage: Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: This salad is meant to be served cold, so no reheating is necessary.
Substitutions & Variations
- Cheese: Swap mozzarella for Parmesan or feta for a different flavor profile.
- Dressing: Use a store-bought Italian dressing for convenience.
- Toppings: Include sun-dried tomatoes, roasted red peppers, or fresh basil for added flavor.
- Meat-Free Option: Substitute the deli meats with marinated tofu or roasted chickpeas.
Italian Grinder Salad
Ingredients
Equipment
Method
- **Prepare the Dressing:** In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic powder, Italian seasoning, Dijon mustard, salt, and black pepper. Adjust seasoning to taste and set aside.
- **Assemble the Salad:** In a large salad bowl, combine lettuce, cherry tomatoes, red onion, pepperoncini, cheese, olives, salami, and optional ham.
- **Toss the Salad:** Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- **Serve:** Plate the salad immediately or chill in the refrigerator for 10–15 minutes before serving.
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