Italian Grinder Salad

This Italian grinder salad transforms the classic deli sandwich into a fresh, crunchy salad packed with crisp lettuce, savory meats, cheese, and a tangy Italian dressing for a bold and satisfying dish.

Print Pin

Course: Main Course, Salad

Cuisine: Italian-American

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 420kcal

Author: Chloe White

Cost: $5

Equipment

large mixing bowl
Knife
Cutting board
whisk
small bowl

Ingredients

1 head iceberg lettuce, thinly sliced
1/4 cup red onion, thinly sliced
1/2 cup pepperoncini peppers, sliced
4 oz salami, sliced into strips
4 oz provolone cheese, diced
1 cup cherry tomatoes, halved
1/3 cup olive oil
1/4 cup red wine vinegar
2 tsp dried oregano
1 clove garlic, minced
salt and pepper to taste

Instructions

Thinly slice iceberg lettuce, red onion, and prepare tomatoes and pepperoncini.
Slice salami into strips and dice provolone cheese.
In a large bowl, combine lettuce, onion, tomatoes, pepperoncini, salami, and cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
Pour dressing over salad just before serving and toss to coat evenly.

Notes

For best texture, toss the salad with dressing just before serving. Store components separately to keep lettuce crisp. Customize with additional meats, cheeses, or vegetables to suit your taste. Keeps well refrigerated for up to 2 days.

Nutrition