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Italian Grinder Salad (Chopped Sub Salad)

A vibrant and crunchy salad filled with cured meats, cheeses, and fresh vegetables, perfect for sharing on summer nights.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Romaine lettuce, finely chopped For that satisfying crunch.
  • 2 cups Iceberg lettuce Optional, for extra crispness.
  • 8 oz Genoa salami, thinly sliced and diced Swap for turkey pepperoni for a lighter version.
  • 8 oz Ham, diced Use roasted turkey to make it leaner.
  • 8 oz Provolone cheese, cut into small cubes Mozzarella or vegan cheese works too.
  • 1 cup Cherry tomatoes, halved Juicy and sweet.
  • 1 small Red onion, thinly sliced For a gentle bite.
  • 1 cup Roasted red peppers, sliced Add smoky sweetness.
  • 1/2 cup Banana peppers or pepperoncini For that classic sub tang.
  • 1 cup Cucumber, seeded and diced Adds freshness.
  • 1/2 cup Kalamata olives, pitted and halved Green olives can be used as a substitute.
  • 1/4 cup Fresh basil, chopped Aromatic and bright.
  • 1/4 cup Fresh parsley, chopped Aromatic and bright.
Dressing
  • 3 tablespoons Extra virgin olive oil
  • 2 tablespoons Red wine vinegar Good-quality.
  • 1 teaspoon Dijon mustard
  • 1 clove Garlic, minced
  • 1 teaspoon Dried oregano
  • to taste Salt and black pepper
  • optional Splash of lemon juice, capers, or red pepper flakes For added flavor.

Method
 

Preparation
  1. Wash and dry all greens and veggies. Chop the romaine and iceberg finely.
  2. Dice the salami, ham, and provolone into small, uniform pieces.
  3. Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber.
  4. Add roasted red peppers, banana peppers, and olives to the mix.
Dressing
  1. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt and pepper to taste.
Assembly
  1. Combine all components in a large bowl: lettuce, meats, cheese, vegetables, and herbs.
  2. Pour the dressing over and toss gently but thoroughly.
  3. Let the salad rest for 5 minutes, then give it one last toss and serve immediately.

Notes

If making ahead, keep the dressing separate and chop all ingredients but hold back on tossing until right before serving. Store leftovers for up to 2 days, refreshing with lemon juice when necessary.