Crunchy greens, juicy tomatoes, and a medley of meats and cheeses are drizzled in a delicious creamy dressing to make this Italian Grinder Salad.
Whoa. This salad. It is SO good! As soon as I tasted the Italian Grinder Sandwich that I shared earlier this week, I knew that a salad needed to happen. The tangy slaw mixture topping the sandwiches was my favorite part, so I wanted to make the most of that flavor combination in a loaded salad.
Luckily, I had plenty of extra ingredients on hand, so I was able to make this salad the very next day. The whole family gave it two thumbs up and I’m pretty sure I’ll be making it again soon.
If you don’t need 8 servings all at once, or if you aren’t feeding 3 teenage boys, I suggest prepping all of the grinder salad ingredients and storing them separately in airtight containers, as instructed in How To Eat A Salad Every Day.
Just stash the meats and cheeses in a couple of ziploc bags or containers, and pour the grinder salad dressing into a jar until it is needed. This makes it so much easier to prepare salads consistently and quickly.
When you’re ready to eat a great salad, just combine however much of each ingredient you need in a bowl and toss your individual serving with a bit of dressing. These ingredients should keep well in the fridge for several days.
What is a Grinder Salad?
So, what is a grinder salad, anyway? It’s like the classic Italian sub sandwich, but in a fresh, crisp salad form. Loaded with deli meat and veggies, this quick lunch option is bursting with bold flavors and vibrant textures.
As with all salads, this recipe is quite versatile. You can change the ingredients to suit your preference. Add pepperoni and roast beef, or swap out the pepperoncini peppers for banana peppers. You can even add black olives, though my brother may call me to disagree.
Grinder Salad Recipe
You’ll need the following ingredients to make this recipe:
- shredded crunchy greens
- red onion, grape tomatoes, and pepperoncini peppers
- ham, salami, turkey, and prosciutto
- provolone or cheddar cheese and Parmesan cheese
- mayo, red wine vinegar, pepperoncini juice
- fresh garlic
- red pepper flakes
- Italian seasoning, salt, and pepper
Italian Grinder Salad
Start by preparing the ingredients for the salad. Slice or shred the lettuce, onions, tomatoes, and peppers. Then, chop the meats and cheeses and shred the parmesan.
In a small bowl, combine the mayonnaise, pepperoncini juice, vinegar, garlic, Parmesan, Italian seasonings, salt, and pepper. Whisk to combine. Then, taste the dressing and adjust the vinegar, salt, and pepper, as desired.
When ready to serve, add the ingredients to a bowl and pour the dressing over them. Then, toss with tongs to coat. Sprinkle with red pepper flakes and serve immediately.
Craving more salads? Frito Salad is loaded with fresh corn, bell peppers, jalapenos, cheddar cheese, crunchy lettuce, and chicken. I don’t think it comes as a surprise to anyone reading this that Fritos are a sure win when it comes to salad toppings.
This Irresistible Mandarin Broccoli Salad is not only the best broccoli salad ever, but I’ll go so far as to call this my favorite salad ever. I’m not exaggerating; this salad is without a doubt the best broccoli salad I’ve ever had.
With more chopped vegetables, bacon, egg, and cheese than there is lettuce in the salad, this Bacon and Egg Taco Salad is my favorite kind of salad.
Sweet grapes, crunchy pecans, and vanilla bean sour cream are combined in this unexpected and delicious Creamy Grape Salad. My boys went nuts over this the first time I made it and I couldn’t stop eating bites of it myself.
Strawberry Salad with an abundance of berries, fresh spinach, chewy pasta, and a bright, sweet, light balsamic dressing is an unexpected and delicious cold pasta salad.
Prevent your screen from going dark
In a large bowl, combine the lettuce, onions, tomatoes, pepperoncini, turkey, ham, salami, prosciutto, cheddar or provolone, and Parmesan. Toss with tongs to combine.
In a small bowl, combine the mayonnaise, pepperoncini juice, vinegar, garlic, Parmesan, Italian seasonings, salt, and pepper. Stir to combine. Taste the dressing and adjust the vinegar for more tanginess, if desired. Adjust the salt and pepper, as desired.
When ready to serve, pour the dressing over the salad ingredients and toss with tongs to coat. Sprinkle with red pepper flakes and serve immediately.
Calories: 564kcal · Carbohydrates: 9g · Protein: 30g · Fat: 46g · Saturated Fat: 16g · Polyunsaturated Fat: 12g · Monounsaturated Fat: 14g · Trans Fat: 0.05g · Cholesterol: 98mg · Sodium: 2003mg · Potassium: 550mg · Fiber: 2g · Sugar: 4g · Vitamin A: 1132IU · Vitamin C: 21mg · Calcium: 363mg · Iron: 2mg