Grinder Salad Deli Style (Print Version)
# Ingredients:
→ Dressing Ingredients
01 -
2 tablespoons dried Italian herbs
02 -
½ teaspoon chili flakes
03 -
2 teaspoons white sugar
04 -
1 tablespoon Dijon mustard
05 -
2 cloves garlic, finely chopped
06 -
2 tablespoons red wine vinegar
07 -
½ teaspoon salt, more if needed
08 -
½ cup mayonnaise
09 -
¼ teaspoon freshly ground black pepper
→ Salad Components
10 -
½ cup Genoa salami, diced small
11 -
1 orange bell pepper, chopped fine
12 -
2 cups croutons (store-bought or homemade)
13 -
½ cup smoked ham, diced small
14 -
1 (2.25-oz) can pre-sliced black olives, drained
15 -
½ cup thin-sliced pepperoni, diced small
16 -
1 head iceberg lettuce, shredded thin
17 -
¼ cup grated Parmesan (optional)
18 -
½ cup pickled peperoncini, drained well and sliced thin
19 -
½ cup Provolone cheese, small dice
20 -
2 baby cucumbers, diced
21 -
1 cup cherry tomatoes, diced tiny
22 -
½ cup pre-chopped red onion, rinsed to tone down flavor
23 -
1 (15-oz) can chickpeas, rinsed and drained thoroughly
24 -
⅓ cup Castelvetrano olives, pitted, drained, and lightly chopped
# Instructions:
01 -
In a big mixing bowl, whisk together mayo, Dijon mustard, red wine vinegar, sugar, chopped garlic, salt, pepper, chili flakes, and dried herbs. Stir till it's super smooth and all mixed up.
02 -
Shred up the lettuce and drop it into the same bowl as the dressing. Dice the bell pepper, tomatoes, and cucumbers, then toss them in. Give the onion a quick rinse and chop it finely before adding. Include sliced peperoncini, drained olives, and the prepped Castelvetrano olives. Lastly, dice the meats and cheese into little chunks and add those in too.
03 -
Pour the drained chickpeas into the mix. Sprinkle Parmesan on top if you like, and don't forget the croutons for crunch. Gently stir everything together so the dressing coats each bite.
04 -
Eat immediately while it's fresh and crunchy. Pair it with crusty bread or enjoy it as a filling main course.
# Notes:
01 -
Cut everything into equal-sized pieces so each bite is balanced.
02 -
Rinsing the onion keeps the crunch but takes the edge off the strong flavor.
03 -
You can prep ahead but keep the salad and dressing separate until ready to toss.
04 -
Store leftovers in a sealed container in the fridge for up to 2 days. Keep in mind: the lettuce may go a little limp.