This grinder salad is a lightened-up take on the viral Tiktok Italian grinder sandwich. It's made with shredded iceberg lettuce tossed with ham, pepperoni, salami, provolone, pepper, onion, and croutons and finished off with a tangy red wine vinegar and mayonnaise dressing. This mouthwatering salad takes just a few minutes to come together and will be a total hit at the dinner table!
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Servings: 6
Calories: 485kcal
Ingredients
For the grinder salad dressing
1/2cupmayonnaise
2tablespoonsred wine vinegar
2teaspoonsminced garlic
1teaspoonsugar
1/2teaspoondried oregano
1/2teaspoonsalt
1/2teaspoonblack pepper
1/4cupparmesan cheese
For the grinder salad
16ouncesshredded iceberg lettuce(about 8 cups)
4ouncesham
4ouncespepperoni
4ouncessalami
4ouncesprovolone cheese
1pintgrape tomatoeshalved
1cupcroutons
1/2cupsliced pepperoncini peppers
1/2red oniondiced
Instructions
To make grinder dressing:
Whisk together all dressing ingredients until the mixture is smooth. Set aside.
To assemble grinder salad:
Slice the ham, pepperoni, and salami into 1/4 inch slices. Cut the provolone into thin slices or small cubes.
In a large bowl, combine the shredded lettuce with all salad ingredients.
If serving immediately, pour dressing over the salad and toss everything together until evenly coated.
If not serving right away, wait until right before serving to toss the dressing with the salad.
Notes
Chop everything small. Since the lettuce is shredded, I like to make sure all of the mix-ins are cut into bite-sized pieces as well. I recommend cutting the meat into 1/4-inch slices, slicing the provolone into bite-sized pieces, slicing the peppers, halving the tomatoes, and dicing the red onion. That way all of the flavors and textures blend well all together.
Serve immediately. Once the dressing is added, this salad is best served right away. The longer it sits, the soggier the ingredients will get.
Meal Prep Option- To use this recipe for meal prep, assemble the salads in individual sized mason jars and layer the ingredients from wettest to driest, starting with the dressing and tomatoes, then meats and cheeses and working up to the lettuce and croutons.