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–+ servings
Ella Cooks

Italian Grinder Salad

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All the salami, provolone, peppers and tangy grinder dressing of an Italian deli sub, piled into a bowl. A no cook party side ready in 15 minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 20 minutes
Servings: 6
Course: Salad
Calories: 228
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups shredded iceberg or romaine lettuce
  • 4 oz Italian salami sliced thin and cut into ribbons
  • 3 oz capicola or deli ham sliced thin and cut into ribbons
  • 3 oz provolone cheese cubed or cut into strips
  • 1/2 cup sliced banana peppers or pepperoncini
  • 1/2 cup thinly sliced red onion
  • 1 cup cherry tomatoes halved
  • 1/3 cup mayonnaise
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp grated parmesan
  • 1 tsp dried oregano
  • 1 garlic clove grated
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • Instructions WPRM

Method
 

  1. Whisk the mayonnaise, olive oil, red wine vinegar, parmesan, oregano, grated garlic, salt and pepper in a small bowl until smooth.
  2. Add the lettuce, salami, capicola, provolone, banana peppers, red onion and tomatoes to a large bowl.
  3. Pour the dressing over and toss until everything is well coated.
  4. Let the salad rest in the fridge for 20 minutes so the flavors meld, then serve.

Nutrition

Calories: 228kcalCarbohydrates: 5gProtein: 13gFat: 18gSodium: 784mgFiber: 1gSugar: 2g

Notes

This salad is better after a 20 minute rest, so make it just ahead rather than at the last minute.
For grinder pasta salad, toss in a pound of cooked and cooled rotini with a little extra dressing.
Add shredded rotisserie chicken to make it a main.
Banana peppers or pepperoncini are essential for the authentic vinegary grinder flavor.

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