Grinder Salad Recipe

Introduction

This Grinder Salad is a flavorful, hearty mix of fresh greens, savory deli meats, and tangy dressing. Perfect for a quick lunch or meal prep, it combines crisp textures with bold Italian-inspired flavors.

Ingredients

• 1 head romaine lettuce (shredded)
• 1/2 head iceberg lettuce (shredded)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (thinly sliced)
• 1/2 cup sliced pepperoncini peppers
• 8 slices provolone cheese (thinly sliced)
• 1/4 pound sliced ham (chopped)
• 1/4 pound thinly sliced sopprasetta salami (chopped)
• 1/4 pound thinly sliced genoa salami (chopped)
• 3/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 cup pepperoncini liquid
• 1/4 cup freshly grated parmesan cheese
• 2 cloves garlic (minced)
• 3 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• Crushed red pepper and cracked black pepper to taste

Instructions

1. Step 1: In a small bowl, combine the mayonnaise, red wine vinegar, pepperoncini liquid, parmesan cheese, minced garlic, Italian seasoning, kosher salt, crushed red pepper, and cracked black pepper. Stir well to create the dressing.
2. Step 2: Chop and slice all vegetables and meats as directed. In a large bowl, add the shredded romaine and iceberg lettuce. Top with the ham, sopprasetta salami, genoa salami, provolone cheese, sliced red onion, pepperoncini peppers, and cherry tomatoes.
3. Step 3: Pour the dressing over the salad and toss gently to combine. Serve immediately.
4. Step 4 (Optional): For meal prep, divide the dressing into individual mason jars. Add the peppers, tomatoes, and onions first, then layer the meats and cheese, finishing with the shredded lettuce on top. Store in the refrigerator for up to 5 days. Before serving, turn the jar contents into a bowl and toss with the dressing.

Tips & Variations

• Use freshly grated parmesan for the best flavor and texture in the dressing.
• Swap out the meats for turkey or cooked chicken if you prefer a lighter protein.
• Add crunchy croutons for extra texture right before serving.
• Adjust the amount of crushed red pepper to control the salad’s spiciness.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. For meal prepped mason jar salads, keep them sealed and refrigerated for up to 5 days. If refrigerated, toss the salad again before serving to redistribute the dressing evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute mayonnaise with a vegan mayo and replace the meats and cheese with plant-based alternatives or extra veggies like cucumbers and olives.

What is the best way to prevent the lettuce from getting soggy?

Keep the dressing separate until just before serving or use the mason jar layering method, placing the lettuce on top to minimize contact with the dressing until ready to eat.

Grinder Salad Recipe

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★★★★★

4.9 from 142 reviews

• Author: Rafael
• Total Time: 15 minutes
• Yield: 6 servings 1x

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Description

This Grinder Salad is a hearty and flavorful Italian-inspired salad featuring a mix of crisp romaine and iceberg lettuce, cherry tomatoes, pepperoncini, thinly sliced deli meats, provolone cheese, and a zesty homemade dressing. Perfect for a quick lunch or meal prep, this salad combines fresh vegetables, savory meats, and a tangy, creamy dressing for a satisfying and easy-to-make dish.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 head romaine lettuce (shredded)
• 1/2 head iceberg lettuce (shredded)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (thinly sliced)
• 1/2 cup sliced pepperoncini peppers
• 8 slices provolone cheese (thinly sliced)
• 1/4 pound sliced ham (chopped)
• 1/4 pound thinly sliced sopprasetta salami (chopped)
• 1/4 pound thinly sliced genoa salami (chopped)

Dressing Ingredients

• 3/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 cup pepperoncini liquid
• 1/4 cup freshly grated parmesan cheese
• 2 cloves minced garlic
• 3 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• Crushed red pepper and cracked black pepper to taste

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Instructions

1. Prepare the dressing: In a small bowl, combine the mayonnaise, red wine vinegar, pepperoncini liquid, freshly grated parmesan cheese, minced garlic, Italian seasoning, kosher salt, crushed red pepper, and cracked black pepper. Stir thoroughly until all ingredients are well incorporated into a creamy dressing.
2. Assemble the salad: Slice and chop all vegetables and meats as specified. In a large bowl, add the shredded romaine and iceberg lettuce as the base. Layer on the chopped ham, sopprasetta salami, genoa salami, provolone cheese slices, thinly sliced red onion, sliced pepperoncini peppers, and halved cherry tomatoes. Drizzle the prepared dressing over the salad and gently toss everything together until evenly coated. Serve immediately.
3. Meal prep variation: For make-ahead mason jar salads, divide the dressing into individual mason jars. Add the hearty toppings first, including pepperoncini peppers, cherry tomatoes, and red onion. Next, add the chopped meats and cheese. Finally, top with the shredded lettuce to keep it crisp. Store the jars in the refrigerator for up to 5 days. When ready to eat, invert each jar into a bowl and toss to combine before serving.

Notes

• Use fresh, crisp lettuce for the best texture.
• Adjust the amount of crushed red pepper based on your spice preference.
• You can substitute meats with other deli favorites or omit for a vegetarian version, though this will change the protein content.
• Mason jar salads make excellent meal prep options and retain freshness when stored properly.
• Dress the salad just before serving to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian-American

Keywords: Grinder Salad, Italian Salad, Deli Meat Salad, Meal Prep Salad, No Cook Salad, Provolone Salad