Dinner

Italian Grinder Salad (Chopped Sub Salad) Recipe

ByHarry Bern January 16, 2026January 16, 2026

Introduction

The Italian Grinder Salad, also known as the Chopped Sub Salad, is a flavorful and hearty dish that captures the essence of a classic deli sandwich in salad form. Packed with fresh vegetables, cured meats, and cheeses, it’s perfect for a satisfying lunch or light dinner.

A white bowl filled with a mixed salad showing a variety of layers including green leafy lettuce, red bell pepper strips, thin slices of purple onion, small chunks of pinkish-red meat, and bits of white cheese or egg, all tossed together with a creamy dressing. The salad is sprinkled with coarse black pepper on top. A light wood spoon rests on the side of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head iceberg lettuce, finely chopped
1/2 red onion, thinly sliced
1/3 cup chopped banana peppers
1 cup chopped grape tomatoes
1/4 lb salami, chopped
1/4 lb pepperoni, chopped
1/4 lb turkey, chopped
1/4 lb provolone cheese, chopped
1/4 cup grated parmesan cheese
1/2 cup mayonnaise
2 tbsp red wine vinegar
1 tsp banana pepper juice
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
Pepper, to taste

Instructions

Step 1: In a large mixing bowl, combine the chopped iceberg lettuce, thinly sliced red onion, chopped banana peppers, chopped grape tomatoes, salami, pepperoni, turkey, provolone cheese, and grated parmesan cheese.
Step 2: In a small bowl or jar, whisk together the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, dried oregano, and salt until smooth. Add black pepper to taste.
Step 3: Pour the dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated.
Step 4: Serve immediately and enjoy your flavorful Italian Grinder Salad.

Tips & Variations

For extra crunch, add chopped celery or cucumber to the salad mix.
Substitute turkey with ham or roast beef for a different deli meat flavor.
Use light mayonnaise or Greek yogurt for a lighter dressing option.
Let the salad chill in the fridge for 30 minutes before serving to allow flavors to meld.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Because of the mayonnaise-based dressing, the salad is best enjoyed fresh but can be gently tossed again before serving if it separates. Avoid storing for too long to keep the fresh crunch of the vegetables.

How to Serve

The image shows a close-up of a sandwich loaded with multiple layers of ingredients. The base is a light brown toasted bread visible at the edges. The filling consists of a mix of finely shredded pale yellow and white lettuce layered with small pieces of red bell pepper, bright green leafy bits, and small shrimp with a pinkish hue. The textures vary between soft leafy vegetables and chunky shrimp pieces, all coated with a light creamy dressing. The sandwich rests in a white bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salad ahead of time?

Yes, you can prepare the salad and dressing separately and combine them just before serving to keep the vegetables crisp and fresh.

Is it possible to make this vegan?

To make a vegan version, substitute mayonnaise with a plant-based mayo, replace the meats with marinated tofu or chickpeas, and use vegan cheese or omit cheese altogether.