Italian Grinder Chopped Salad

Bright, bold, and irresistibly flavorful, this Italian Grinder Chopped Salad brings the best of your favorite deli sub straight to the table. With its tangy homemade dressing, savory Italian meats, and crisp veggies, this dish offers a delightful mix of textures and tastes that’s as versatile as it is easy to prepare. Serve it as a hearty main course or a crowd-pleasing centerpiece for your next gathering.

No ratings yet

Print Pin

Course: Main Dish

Cuisine: American

Keyword: casual dinner recipes, keto-friendly recipes, main course salads, picnic ideas, seasonal salads

Prep Time: 20

Total Time: 20

Servings:

Calories: 395kcal

Author: Jennifer Locklin

Equipment

Shop the exact tools and ingredients I use for this recipe

View My Amazon Kitchen

Ingredients

For the Dressing

½ cup mayonnaise
1 tablespoon Dijon mustard
2 Tablespoons red wine vinegar
2 teaspoons sugar
2 cloves garlic minced
½ teaspoon kosher salt to taste
¼ teaspoon freshly cracked black pepper to taste
½ teaspoon red pepper flakes
2 tablespoons dried Italian seasonings

For the Salad

1 head iceberg lettuce shredded
1 (15-oz) can chickpeas drained and rinsed
1 cup cherry tomatoes small dice
½ cup red onion chopped & rinsed with cool water
½ cup peperoncini drained and sliced
1 (2.25-oz) can sliced black olives drained
⅓ cup Pitted Italian Castelvetrano Olives drained & chopped
2 baby cucumbers small dice
1 orange bell pepper small dice
½ cup Genoa salami small dice
½ cup pepperoni small dice
½ cup smoked ham small dice
½ cup provolone cheese small dice
¼ cup grated parmesan cheese optional
2 cups Homemade Croutons or store bought

Get Recipe Ingredients

Instructions

Prepare the Dressing

Combine mayonnaise, Dijon mustard, red wine vinegar, sugar, minced garlic, kosher salt, freshly cracked black pepper, red pepper flakes, and dried Italian seasonings in a large mixing bowl.
Whisk together until the dressing is smooth and well combined.

Prepare the Vegetables and Protein

Shred the iceberg lettuce and place it in the bowl with the dressing.
Dice the cherry tomatoes, orange bell pepper, and baby cucumbers, and add them to the bowl.
Chop and rinse the red onion under cool water to mellow its flavor, then add to the mix.
Slice and drain the peperoncini, and add to the salad along with the sliced black olives and pitted Castelvetrano olives.
Dice the Genoa salami, pepperoni, smoked ham, and provolone cheese into small pieces. Add them to the bowl.

Combine the Salad

Drain and rinse the chickpeas, then add them to the bowl.
Sprinkle extra grated Parmesan cheese over the salad, if desired, and homemade croutons for added crunch.
Toss the salad gently but thoroughly, ensuring the dressing coats all ingredients evenly.

Serve

Serve immediately for the freshest flavor and texture.
This salad pairs well with crusty bread or as a hearty main dish on its own.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.