Grinder Salad Recipe

grinder salad in a bowl with a toasted hoagie

5 from 7 votes

This grinder salad turns the viral Italian sub into a crunchy chopped salad loaded with salami, ham, provolone, and pepperoncini, all tossed in a creamy Italian dressing with a splash of pepperoncini juice (the secret!). Toss it in a big bowl for dinner, or layer it into mason jars for grab-and-go lunches that stay crisp for up to 5 days. No cooking, 20 minutes, and one reader says it "should be illegal."

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Prep Time20

Cook Time0

Total Time20

Servings: servings

Author: Molly Thompson

INGREDIENTS

Grinder Salad

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 soppressata salami chopped
1/4 pound thinly sliced genoa salami chopped

Creamy Italian Dressing

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

INSTRUCTIONS

Add the dressing ingredients in a small bowl and stir to combine.
3/4 cup mayonnaise, 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, 1 Tablespoon red wine vinegar
Slice and chop all of the veggies and meat. Add the shredded lettuce to a bowl and top it with the ham, salami, cheese, onion, pepperoncini, and tomatoes. Toss with as much dressing as you like and serve right away.
1 head romaine lettuce, 1/2 head iceberg lettuce, 1 cup cherry tomatoes, 1 small red onion, 1/2 cup sliced pepperoncini peppers, 8 slices provolone cheese, 1/4 pound sliced ham, 1/4 pound thinly sliced soppressata salami, 1/4 pound thinly sliced genoa salami
To make 6 meal prep jars, divide the dressing among six 32-ounce wide-mouth mason jars (about 3 Tablespoons each). Top with the hearty toppings first including the peppers, tomatoes, and onions, then add the meats and cheese, and finish with the shredded lettuce. Store upright in the fridge for up to 5 days. Shake or dump into a bowl before eating.

Recipe Equipment

Sharp knife for cutting or viral veggie chopper

Large bowl or six 32-ounce wide-mouth mason jars

Nutrition

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