Name: Italian Grinder Salad (Chopped Sub Salad)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups romaine lettuce, chopped; 1 cup iceberg lettuce, chopped; 1/2 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 4 slices provolone cheese, chopped; 1/2 cup sliced pepperoncini; 4 slices deli ham, chopped; 4 slices Genoa salami, chopped; 4 slices turkey breast, chopped; 1/4 cup grated Parmesan cheese; 1/3 cup mayonnaise; 2 tablespoons red wine vinegar; 1 tablespoon extra virgin olive oil; 1 teaspoon dried oregano; Salt and black pepper to taste

Let Me Tell You About the First Time I Made This

So, picture this: it’s a Sunday, we’re all hungry, and I have – as usual – neglected to plan actual lunch. Except, I’d grabbed a bunch of deli fixin’s, some romaine, and a crusty loaf ‘cause it was on sale. Enter the chopped Italian grinder salad. My cousin tried to put the whole thing on a baguette once, which honestly… just made a glorious, delicious mess (Don’t let that discourage you, though. The salad version is a bit less hazardous to your shirt.) It’s one of those salads I sort of invented by accident, and now I do it on purpose, just to see my crew clear the bowl before I even grab seconds. The key, I think, is not being precious about it. Just chop, toss, and hope you have enough left for packed lunches the next day, hey?

Italian Grinder Salad (Chopped Sub Salad)

Why I Keep Coming Back to This Recipe

I make this whenever I’m craving a sub but too lazy to deal with the bread—or sometimes when I remember three bites into a giant sandwich that my jaw can’t handle it. My family goes nuts for this, especially because it somehow feels like eating a sandwich and a salad at the same time (best of both worlds, right?). Plus, if I let people help themselves, there’s suddenly way less grumbling about salad for dinner. I will admit—chopping everything super fine has made my hands cramp more than once, but the payoff is totally worth it. (Sometimes I get lazy and use pre-shredded lettuce, no shame.)

Here’s What You’ll Need (But Don’t Stress If You’re Missing Something)

1 large head romaine lettuce, chopped (I’ve swapped in iceberg when that’s all I have—it’s crispier, but not as much flavor.)
4 oz sliced salami (I love Genoa, but my grandmother always insisted on whatever was on sale – honestly, it all works fine.)
4 oz sliced ham (Turkey totally works too, if you’re trying to lighten things up. I’ve even tried roast chicken, which felt like cheating, but hey, still tasty.)
4 oz sliced provolone cheese (Mozzarella is okay in a pinch, or that torn part-skim string cheese if you’re desperate.)
1/2 small red onion, thinly sliced (Yellow or sweet onions if you’re onion-averse; skip entirely and pretend it’s intentional if you forget.)
1/2 cup sliced pepperoncini peppers (These are a sorta must, but sometimes I use banana peppers—my spouse says it’s “not the same,” but I say it’s lunch.)
1 small tomato, diced (Grape tomatoes work; I sometimes just use whatever’s getting soft on my counter.)
1/3 cup black olives, sliced or chopped (Green ones for a brinier punch. Or skip if you’re firmly anti-olive.)
For the dressing:
- 1/3 cup mayo (I swear by Duke’s when I can find it—otherwise whatever’s in the fridge)
- 2 tablespoons red wine vinegar (apple cider vinegar does the trick in a pinch, though it’s a tad sweeter)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (fresh is fine, but I never have it when I want it)
- 1 small garlic clove, smashed and minced—or honestly, garlic powder if you’re out
- Salt & pepper, just to taste

What You Do (AKA How I Actually Make It)

Chop everything. And I mean everything. Lettuce, meats, cheese, onions—the smaller the better (it makes it wild easy to eat, and nobody gets left with a mouthful of lettuce).
Toss them in a big bowl. This is where I usually sneak a taste, just to “check for balance,” which is my excuse every time. It’s normal if it looks kind of overwhelming—just trust the process.
Mix the dressing up. I use a jam jar, but any jar or bowl with a lid works. Just dump in the mayo, vinegar, oil, oregano, garlic, salt, and pepper. Shake it like you mean it (or whisk, if you’re feeling formal).
Pour over the salad. Don’t dump all at once; start with most and toss. Taste. Add more if you’re feeling it’s too dry. Or less if you’re a salad minimalist—I won’t judge. Actually, don’t skimp, it brings the whole thing together.
Final toss. Get your hands in there if your spoon isn’t cutting it. Wash ‘em first, but really, it helps.

Random Notes—Because I’ve Messed This Up Before

If you go too heavy on the dressing, just add more lettuce to balance it out—lesson learned the messy way.
This salad tastes a whole lot better if you let it sit for about 10 minutes before serving. I honestly don’t always wait long. But try it once.
If you don’t want soggy leftovers, don’t dress the entire salad at once. Or just eat it all in one go (what I usually end up doing).

Variations I’ve Tried (Some Better Than Others)

Once, I tried adding roasted red peppers and totally overpowered the rest of the flavors—not my brightest moment. But swapping in turkey for ham keeps things lighter, and chickpeas tossed in totally make this vegetarian-ish if you want. Adding croutons is fun if you’re hungry; I once topped it with SunChips, but eh, wouldn’t really repeat that.

Equipment I Use (Or Don’t)

A big, sharp knife and a giant salad bowl are honestly all you need. I use a mezzaluna sometimes for chopping, but any knife is fine… Heck, I’ve even just used kitchen scissors in a pinch. If you’ve only got a small bowl, just toss in two batches. It’ll taste the same!

Will It Keep? (The Truth)

Supposedly, you can store this in the fridge for a day or so (covered, obviously). In reality, by the time I open the fridge again, someone’s already nicked the last bit. So, can’t promise you’ll have leftovers, but if you do, leave off the dressing until you serve. It keeps the lettuce less wilty. Probably.

How I Like to Serve It

There’s no wrong way, but I pile it up next to some potato chips, honestly. My uncle actually likes stuffing it into a hoagie roll for, you know, the whole experience. Sometimes we just eat it out of Tupperware on the back porch—catching some rays and dodging neighborhood dogs. Once, someone at our table used tortilla chips as a scoop—that actually worked pretty well too!

Lessons I’ve Learned (Oops)

I once rushed the chopping step and ended up with salad that was all lettuce chunks and floppy cheese slices—highly not recommended.
Don’t let the onions sit in the dressing too long, or they tend to go a bit too pungent for my taste. Better to mix right before serving, I think.
If you’re not crazy about olives, don’t force it—they will not magically blend in. Learned that the hard way.

FAQs (Because Somebody Always Asks)

Can I use bagged lettuce? Oh, hundred percent. I use it when I just can’t deal with chopping, though it’s never as crisp.
What’s a grinder, anyway? Basically a cold Italian sub, but where I live people still call ‘em hoagies. Don’t get me started on that debate!
Do I have to use all the meats? Not at all. I sometimes skip the ham; nobody notices.
How spicy are pepperoncinis? Barely spicy—I’d say just a tiny tingle. But you can always use banana peppers if you’re worried.
Will it get soggy if I make it ahead? Actually, yes, if it sits too long dressed. On second thought, keep the dressing on the side and shake just before serving if you need to make it in advance.

So there you go. Make it your way, make it messy, and don’t sweat the details—just get those flavors in a bowl and it’ll work out fine. And if it doesn’t, well, you’ve got a story for the next barbecue, right?