Italian Grinder Salad (Chopped Sub Salad)
A vibrant, crunchy salad that combines the flavors of your favorite deli sub into a shareable dish, perfect for celebrations or casual dinners.
Ingredients
Salad Base
- 1 head romaine or iceberg lettuce, chopped Crisp base that holds up well.
- 1 cup cherry tomatoes, halved Juicy bursts of sweetness.
- 1 cup cucumber, diced Cool and refreshing.
- 1 cup red bell pepper, diced For color and crunch.
- 1/2 medium onion red onion, thinly sliced Sharpness to balance the rich meats.
- 1 cup pepperoni or sliced salami, quartered The classic savory bite.
- 1 cup provolone or mozzarella cubes Melty comfort; use dairy-free for a vegan twist.
- 1/2 cup pepperoncini, sliced Optional, for a vinegary kick.
- 1/3 cup black olives, sliced Salty contrast.
- 1/4 cup fresh basil, chopped Herbaceous lift.
- 2 tablespoons fresh parsley, chopped Herbaceous lift.
Dressing
- 1/2 cup extra-virgin olive oil Base for the dressing.
- 1/4 cup red wine vinegar Acidity for the dressing.
- 1 teaspoon Dijon mustard For flavor in the dressing.
- 1 clove garlic, minced For flavor in the dressing.
- 1 teaspoon dried oregano For flavor in the dressing.
- to taste salt and black pepper Seasoning for the dressing.
Instructions
Preparation
- Wash and dry all produce. Lay out your chopped romaine, tomatoes, cucumber, bell pepper, and red onion in a large mixing bowl.
- Add the pepperoni or chosen protein, provolone cubes, pepperoncini, black olives, basil, and parsley. Toss gently.
Dressing
- Whisk dressing ingredients in a small bowl until emulsified: olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Adjust to taste.
Combine
- Pour about two-thirds of the dressing over the salad and toss to coat; reserve the rest for guests.
- Let the salad sit for 5–10 minutes to allow flavors to meld, then give it a final toss and serve.
Notes
Make it vegetarian by swapping pepperoni for roasted chickpeas or smoked tempeh. For a hearty meal, mix in cooked orzo or short pasta. For a festive twist, top with toasted pine nuts and shaved Parmesan.