Grinder Salad
This chopped grinder salad takes the bold, tangy filling of an Italian-style deli sub and serves it in a bowl. It is crunchy, creamy, salty, and quick enough for a no-cook dinner.
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 0mAmericanSalads
A grinder salad is inspired by the cold deli sandwich often called a grinder, hoagie, or sub. Instead of piling everything into a roll, you chop the lettuce, meats, cheese, tomatoes, onions, and pickled peppers, then toss them with a creamy vinegar dressing.
The key is texture. Shred the iceberg lettuce thinly, slice the deli meats into ribbons, and cut the cheese into small bites so every forkful has a little of everything.
This salad is hearty enough for lunch or dinner. It is also easy to adjust: use more vegetables, swap the deli meat, or tuck the dressed salad into a roll if you want the sandwich version.
01What you'll need
Ingredients
17 items · 4 servings
- 1/3 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon fine salt
- 1 large head iceberg lettuce, shredded, about 10 cups or 500 g
- 8 ounces sliced deli turkey breast, cut into thin ribbons
- 4 ounces Genoa salami, cut into thin ribbons
- 4 ounces provolone cheese, diced or cut into strips
- 2 cups cherry tomatoes, halved, about 300 g
- 1 cup diced cucumber, about 104 g
- 1/2 medium red onion, thinly sliced
- 1/2 cup sliced pepperoncini, drained, about 70 g
02How to make it
Step-by-step
1. Whisk the dressing
In a large bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, black pepper, red pepper flakes, and salt. Whisk means to stir briskly until the dressing looks smooth and creamy.
2. Shred the lettuce
Cut the iceberg lettuce into thin strips. If the lettuce is wet from washing, dry it well with a salad spinner or clean towel. Dry lettuce helps the dressing cling instead of turning watery.
3. Slice the deli meats
Stack a few slices of turkey and salami at a time, then cut them into thin ribbons. Separating the ribbons with your fingers keeps them from clumping in the salad.
4. Prep the cheese and vegetables
Dice or slice the provolone. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and drain the pepperoncini. Thin onion slices give sharp flavor without taking over the bowl.
5. Add the hearty ingredients
Add the turkey, salami, provolone, tomatoes, cucumber, red onion, and pepperoncini to the bowl with the dressing. Toss gently so the meat and cheese get lightly coated.
6. Fold in the lettuce
Add the shredded iceberg lettuce and toss again until everything is evenly coated. Use tongs or two large spoons, and lift from the bottom of the bowl so the dressing spreads evenly.
7. Taste and serve
Taste a bite before adding more salt. Deli meat, cheese, and pepperoncini are already salty, so you may not need more. Serve right away for the crunchiest texture.
03From our kitchen
Cook's tips
- Make-ahead: Prep the dressing, chop the vegetables, and slice the meat up to 1 day ahead. Store everything separately, then toss with the lettuce just before serving.
- Storage: Once dressed, grinder salad is at its crunchiest for about 2 hours. Leftovers can be refrigerated in an airtight container for 1 day, but the lettuce will soften.
- Lower-sodium swap: Use lower-sodium turkey, reduce the pepperoncini, or skip the added salt. Salami and provolone still bring plenty of deli flavor.
- Meat swaps: Ham, roast beef, capicola, or pepperoni can replace part of the turkey or salami. Keep the total meat amount about the same so the dressing balance stays right.
- Cheese swaps: Mozzarella, Swiss, or Monterey Jack work if you do not have provolone. Provolone gives the most classic deli-style flavor.
- Make it a sandwich: Spoon the tossed salad into toasted sub rolls. If doing this, serve right away so the bread does not get soggy.
Cook's note
Nutrition is calculated for the salad only, without bread or extra toppings. Values are estimates based on standard USDA-style ingredient data and will vary with the brand of deli meat, mayonnaise, cheese, and pepperoncini used.
04Frequently asked
Questions & answers
What is a grinder salad?
A grinder salad is a chopped salad inspired by an Italian-style grinder sandwich. It usually includes shredded lettuce, deli meats, cheese, tomatoes, onions, pickled peppers, and a creamy vinegar dressing.
Can I make grinder salad ahead of time?
Yes, but keep the lettuce and dressing separate until close to serving. You can whisk the dressing and chop the meat, cheese, and vegetables up to 1 day ahead.
How do I keep grinder salad from getting watery?
Dry the lettuce very well, drain the pepperoncini, and add juicy tomatoes shortly before serving. Toss the salad right before eating for the best texture.
Can I make this without mayonnaise?
Yes. For a lighter dressing, replace the mayonnaise with plain Greek yogurt, or use half mayonnaise and half yogurt. The flavor will be tangier and less rich.
Is grinder salad gluten free?
The salad ingredients are usually gluten free, but check the labels on deli meats, cheese, mustard, and pepperoncini. Some processed deli items can contain gluten-based additives or be sliced on shared equipment.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat36 g
- 46%
- Saturated Fat11 g
- 56%
- Cholesterol74 mg
- 25%
- Sodium1982 mg
- 86%
- Total Carbohydrate14 g
- 5%
- Dietary Fiber3 g
- 11%
- Total Sugars7 g
- Protein26 g
- 52%
- Vitamin D0.1 mcg
- 1%
- Calcium266 mg
- 20%
- Iron2.1 mg
- 12%
- Potassium729 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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