Italian Grinder Salad

overhead grinder salad on a large white plate

This creamy salad is based off of the Italian American Sandwich, the grinder. Packed with deli meat, cheese, and tangy veg, it may look like an antipasto salad, but it is the main event.

Course Lunch, Main Course, Salad

Cuisine American, American Classic, Italian

Prep Time 20

Total Time 20

Servings Servings

Calories 377kcal

Author Diana Reis

Ingredients

Grinder Salad Ingredients

6 Cups Iceberg Lettuce shredded
2 Ounces Salami 10 slices
2 Ounces Ham 4 Slices
2 Ounces Provolone Cheese 4 Slices
½ Cup Tomatoes diced
½ Cup Red Onion thinly sliced
½ Cup Bell Pepper thinly sliced
¼ Cup Pickled Peppers banana peppers wax peppers, pepperoncini

Grinder Salad Dressing

½ Cup Mayonnaise
1 Tablespoon Yellow Mustard
¼ Cup Red Wine Vinegar
1 Teaspoon Oregano
1 Teaspoon Garlic Powder
½ Teaspoon Red Pepper Flakes optional
½ Teaspoon Salt
¼ Teaspoon Black Pepper

Instructions

In a small bowl, whisk together mayonnaise, mustard, red wine vinegar, and spices to make the grinder salad dressing.
Shred iceberg lettuce by cutting the head into quarters. Then make thin cuts along the edge of each quarter to get thin strips of lettuce.
Dice deli meat and cheese into bite size pieces. Stack up the salami and cut into small pieces, then use your fingers to separate the pieces. Do the same with other cold cuts and sliced cheese.
Place the shredded lettuce in a large bowl with diced deli meat and cheese. Add thinly sliced red onions, diced tomatoes, sliced bell peppers, and banana peppers.
Add dressing and toss the salad. Serve this salad as a meal or bring it to your next potluck.

Notes

What is a grinder?

A grinder is New England slang for a submarine sandwich. The subs are served on crusty Italian bread that takes a lot of chewing, hence, grinder. They can be filled with any variety of cold cuts and cheese. They often have shredded lettuce, a variety of thinly sliced vegetables, peppers, and red wine vinegar.

Diana’s Tips for Success

Take the time to slice peppers and onions into very thin pieces so that they will integrate well with the shredded lettuce and not be overwhelming to eat.

Storage

To keep this salad fresh, store the salad ingredients without dressing in an airtight container in the refrigerator for up to 5 days.

Dress right before serving to prevent soggy salad.

Mix the homemade dressing in a container with a lid, so it can go right into the fridge.

Nutrition