Italian Grinder Chopped Salad Recipe
This Italian Grinder Chopped Salad Recipe combines deli meats, cheese, crisp lettuce, and tangy dressing for a quick, satisfying, flavor-loaded meal.
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Small bowl (for dressing)
- Whisk or spoon
- Measuring cups and spoons
Ingredients
For the salad:
- 1 large head iceberg lettuce finely chopped
- 1 cup romaine lettuce chopped (optional for extra crunch)
- 100 g salami chopped
- 100 g pepperoni chopped
- 100 g turkey or ham chopped
- 1 cup provolone cheese diced or shredded
- ½ cup red onion thinly sliced
- ½ cup banana peppers sliced
- 1 cup cherry tomatoes halved
For the dressing:
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 garlic clove minced
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Prepare the base
- Start by washing and drying your lettuce really well. This step matters more than people think—wet lettuce can water down your dressing. Chop the iceberg lettuce into small, bite-sized pieces. Add it to a large bowl.
Step 2: Chop everything finely
- This is the signature part of the Italian Grinder Chopped Salad Recipe. Chop the salami, pepperoni, and turkey or ham into small pieces. Dice the provolone cheese and slice the onions thinly.
- The goal is to have everything roughly the same size so each bite is balanced.
Step 3: Add vegetables
- Toss in the cherry tomatoes and banana peppers. These bring brightness and acidity, which balance the richness of the meats and dressing.
Step 4: Make the dressing
- In a small bowl, combine mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, and minced garlic. Mix well until smooth. Season with salt and black pepper.
- Taste it—this is your chance to adjust. Want it tangier? Add a splash more vinegar. Creamier? A bit more mayo.
Step 5: Toss everything together
- Pour the dressing over the chopped salad and toss thoroughly. Make sure every piece is coated. This is where the salad transforms into something truly special.
Step 6: Chill (optional but recommended)
- Let the salad sit in the fridge for about 15–20 minutes before serving. This allows the flavors to blend beautifully.