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Italian grinder salad in a white bowl with chopped romaine lettuce, rolled salami and pepperoni slices, cubed provolone cheese, cherry tomatoes, yellow bell peppers, and pepperoncini coated in creamy Italian dressing with grated Parmesan and cracked black pepper, served with wooden spoons

Italian Grinder Salad

A creamy, zesty chopped salad featuring classic deli meats, provolone, and yellow peppers tossed in a tangy mayonnaise dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head iceberg lettuce finely shredded
  • ½ pound Genoa salami diced
  • ¼ pound pepperoni sliced into strips
  • 1 cup cherry tomatoes halved
  • ½ cup yellow bell peppers chopped
  • ½ cup red onion thinly sliced
  • ½ cup provolone cheese cubed
  • ½ cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder

Equipment

  • 1 Chef's knife For fine shredding
  • 1 Large mixing bowl For tossing
  • 1 Small whisk For dressing

Method
 

  1. Wash and shred the iceberg lettuce into thin ribbons to ensure a crunchy base for the salad.
  2. Dice the salami, pepperoni, and provolone cheese into small, uniform bits for a balanced flavor in every bite.
  3. Whisk the mayonnaise, red wine vinegar, oregano, and garlic powder in a small bowl until the dressing is smooth.
  4. Combine all the vegetables and meat in a large bowl and toss with the dressing until fully coated.
  5. Serve the salad immediately in chilled bowls to keep the ingredients crisp and refreshing for your family.

Notes

Shred the lettuce very thinly to mimic the texture of a traditional sub filling. Toss the salad just before serving to maintain maximum crunch.