Italian Grinder Salad
Tangy, creamy, and satisfyingly salty, this Italian grinder salad stars crisp iceberg lettuce, ripe tomatoes, briny olives, and savory Italian deli meats. Bold flavors + zero oven? Yes please. This salad is crunchy, creamy, zippy, and loaded with big sandwich energy – all ready in under 15 minutes!
4
large salads
Ingredients
Salad
- 1 large head iceberg lettuce finely chopped
- 1 cup (150 g) cherry or grape tomatoes halved
- 1/3 cup (50 g) red onion thinly sliced
- 1/3 cup (55 g) pepperoncini sliced
- 1/3 cup (50 g) olives Kalamata or black, sliced
- 1/2 cup (50 g) Genoa salami sliced
- 1/3 cup (35 g) prosciutto or ham sliced
- 1/3 cup (35 g) pepperoni sliced or strips
- 1/2 cup (50 g) provolone cheese diced or shredded
- 1/4 cup (25 g) Parmesan cheese freshly grated, plus more for topping
- 1 cup (30 g) garlic croutons optional, for serving
Dressing
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) pepperoncini brine
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (1 g) dried basil
- 1/8 tsp (0.25 g) crushed red pepper flakes optional, to taste
- 2 tbsp (12 g) Parmesan cheese finely grated
- freshly ground black pepper to taste
Equipment
- Large Salad Bowl
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Tongs
Instructions
- Make the dressing: In a small mixing bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, olive oil, garlic powder, oregano, basil, red pepper flakes (if using), and Parmesan. Season with black pepper. Taste and adjust vinegar or pepper as preferred.
- Chop the lettuce and build the base: In a large salad bowl, add chopped iceberg lettuce, halved tomatoes, sliced red onion, olives, and pepperoncini.
- Layer the meats and cheese: Top the salad base with salami, prosciutto (or ham), pepperoni, provolone, and extra Parmesan.
- Dress it up: Pour the dressing over the salad and toss well until everything is thoroughly coated. Use tongs or two large spoons for best results.
- Top with croutons: If using, add croutons just before serving for maximum crunch. Serve immediately.
Notes
For best texture, keep dressing and croutons separate if prepping ahead. The salad can be assembled a day ahead, but toss with dressing and add croutons right before serving. Great for lunchboxes if packed this way.
Make it vegetarian by skipping the meats and adding more cheese and beans. Mozzarella, chickpeas, or mixed greens are all welcome swaps.
Nutrition
Calories: 450kcal | Carbohydrates: 15g | Protein: 20g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 1550mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 350mg | Iron: 2.5mg