Print

Viral Italian Grinder Salad: The Low Carb Chopped Sub Salad You Need

A close-up of a vibrant grinder salad filled with lettuce, pepperoni, ham, peppers, red onion, and grated cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can create the satisfying flavors of a classic Italian grinder sandwich without the bread. This chopped sub salad is quick, packed with deli meats and cheese, and perfect for an easy weeknight dinner or meal prep.

Ingredients

Scale
  • 1 head romaine lettuce, chopped
  • 1 cup shredded iceberg lettuce
  • 4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced pepperoni
  • 4 ounces thinly sliced ham
  • 4 ounces provolone cheese, thinly sliced or cubed
  • 1/2 cup thinly sliced red onion
  • 1/2 cup sliced pepperoncini peppers (or banana peppers)
  • 1/4 cup pitted black olives, sliced
  • 1/4 cup grated Parmesan cheese
  • For the Tangy Italian Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the Tangy Italian Vinaigrette: In a small jar with a tight-fitting lid, combine the olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, salt, and pepper. Close the lid tightly and shake well until the dressing emulsifies. Set aside.
  2. Prepare the Meats and Cheese: Take your Genoa salami, pepperoni, ham, and provolone cheese. Chop all items into small, bite-sized pieces, similar to the size of the chopped lettuce.
  3. Combine Salad Base: In a very large bowl, combine the chopped romaine lettuce and iceberg lettuce.
  4. Add Fillings: Add the chopped deli meats, provolone cheese, red onion, pepperoncini peppers, and black olives to the bowl with the lettuce.
  5. Dress and Toss: Pour about half of the prepared Tangy Italian Vinaigrette over the salad mixture. Toss everything together gently but thoroughly until all ingredients are lightly coated. Add more dressing as needed to reach your desired level of coating.
  6. Finish and Serve: Sprinkle the grated Parmesan cheese over the top of the tossed salad. Serve immediately for the best crunch.

Notes

  • For meal prep, keep the dressing separate and only dress the portion you plan to eat that day to maintain crispness.
  • If you want a creamier dressing, add 2 tablespoons of mayonnaise to the vinaigrette ingredients before shaking.
  • You can substitute the deli meats with shredded cooked chicken breast for a high protein salad option.

Nutrition

Find it online: https://kitchenican.com/grinder-salad-15-minute-chopped-sub-salad/