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Grinder Salad with Creamy Dressing

Grinder Salad with Creamy Dressing

This recipe offers a delightful twist on the classic grinder sandwich, transforming it into a fresh, vibrant salad packed with all your favorite Italian deli flavors, all brought together by a luscious, tangy dressing that’s utterly irresistible.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head iceberg lettuce thinly sliced (about 8 cups)
  • 1/2 cup chopped pepperoni slices
  • 1/2 cup chopped salami slices
  • 1/2 cup chopped ham slices deli-style works best
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup pitted Kalamata olives sliced
  • 1/4 cup pickled pepperoncini peppers sliced
  • 1/2 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley Optional
Creamy Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 pinch red pepper flakes optional, for a little heat

Equipment

  • Large mixing bowl
  • Medium bowl or jar with lid

Method
 

  1. Wash and thoroughly dry the iceberg lettuce. Slice it thinly into bite-sized pieces and place it in a large mixing bowl.
    1 head iceberg lettuce
  2. To the bowl with the lettuce, add the chopped pepperoni, salami, and ham. Next, incorporate the chopped red onion, green bell pepper, sliced Kalamata olives, and sliced pepperoncini peppers.
    1/2 cup chopped pepperoni slices, 1/2 cup chopped salami slices, 1/2 cup chopped ham slices, 1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup pitted Kalamata olives, 1/4 cup pickled pepperoncini peppers
  3. Sprinkle the shredded provolone and mozzarella cheeses over the salad ingredients. If using, add the chopped fresh parsley for an extra burst of freshness.
    1/2 cup shredded provolone cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup chopped fresh parsley
  4. In a separate medium bowl or a jar with a lid, combine the mayonnaise, sour cream (or Greek yogurt), red wine vinegar, and olive oil.
    1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons red wine vinegar, 1 tablespoon olive oil
  5. Add the minced garlic, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes to the dressing mixture.
    1 clove garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 pinch red pepper flakes
  6. Whisk the dressing ingredients vigorously until smooth and well combined. Alternatively, if using a jar, secure the lid tightly and shake until the dressing is emulsified and creamy. Taste and adjust seasoning if needed.
  7. Pour about half of the creamy dressing over the salad ingredients. Gently toss everything together until all the ingredients are lightly coated. Add more dressing as needed to reach your desired level of creaminess, but be careful not to overdress, which can make the lettuce soggy.
  8. For the best texture and flavor, serve the Grinder Salad with Creamy Dressing immediately after tossing.

Notes

Store dressed salad in an airtight container for 1-2 days. For optimal freshness, store salad components and dressing separately for up to 3-4 days. Reheating or freezing is not recommended.