
A chopped Italian grinder turned salad — all the savory flavors of a deli sub tossed with crisp iceberg, peppery cheese, and a tangy, creamy dressing.

This Italian grinder salad is my tribute to the classic deli sub I grew up eating, but in a lighter, faster format that fits weeknight life. I first made this chopped version during a busy summer when I wanted the familiar saltiness of salami and pepperoni without the fuss of bread. The first time I served it the table went quiet for exactly two minutes — long enough to finish the first bite — and then everyone started asking for their own little bowls. It keeps the crunchy textures and bold flavors of a grinder, but the chopped format lets every forkful deliver meat, cheese, crisp lettuce, bright tomato, and pickled heat all at once.
What makes this dish special is its balance: the iceberg provides a clean, cool crunch that contrasts with the rich, fatty slices of salami and pepperoni, while the turkey lightens the protein profile. Provolone brings a mellow creaminess, parmesan offers a salty, nutty lift, and banana peppers add that essential tang. The dressing is an easy, pantry-friendly blend — mayonnaise, red wine vinegar, and a splash of banana pepper juice for heat — that clings to the chopped ingredients without weighing them down. It became our go-to for potlucks, backyard parties, and impromptu dinners because it’s fast to pull together and keeps beautifully for leftovers.
My family reaction has always been one of delighted surprise. When I first brought this to a summer picnic, my sister declared it “the best salad disguised as a sandwich,” and our neighbor asked for the recipe twice. Over time I learned small tweaks — like cutting the lettuce very finely and using a mix of meats — that made the texture and flavor truly sing.
My favorite aspect is the way this dish travels: I once packed it for a beachside picnic and we ate straight from the bowl with minimal cleanup. It’s one of those recipes that feels impressive but is actually foolproof, so I often bring it to gatherings when I want something reliable and satisfying.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, remove any excess dressing before storing — press a piece of paper towel on top to absorb residual moisture. To re-crisp, give the salad a quick toss with a little fresh lettuce and a squeeze of vinegar before serving. Do not freeze assembled salad; instead freeze extra chopped meats or dressing components separately in small airtight containers.
If you want to lighten the salad, swap half the mayonnaise for plain Greek yogurt for tang and protein while reducing fat. For a vegetarian alternative, replace meats with roasted chickpeas or marinated artichoke hearts and increase parmesan slightly for savory depth. Swap provolone for mozzarella if you prefer a milder cheese, or use smoked provolone for an extra layer of flavor. Adjust banana peppers with pickled pepperoncini for similar acidity and heat.
Serve this chopped salad with crusty bread or crisp crostini for crunch contrast, or spoon it onto halved avocados for a low-carb presentation. It pairs well with a chilled white wine or a light red such as Chianti. Garnish with extra oregano and a few whole pepperoncini for color. For a buffet, place dressing in a pitcher so guests can control how much they want.
The grinder is an Italian-American creation that blends cured meats, cheese, and vegetables into a hearty sandwich. Transforming it into a chopped salad is a modern, convenience-driven adaptation that honors the original flavor profile while making it easier to share. This version draws on deli traditions, using cured meats and provolone to echo classic sandwich fillings, while the dressing nods to vinaigrette-style Italian dressings commonly used on antipasti salads.
In summer, swap grape tomatoes for heirloom cherry tomatoes and add fresh basil for brightness. In cooler months, roast peppers and toss in small roasted fennel slices for a warm, caramelized note. For holiday gatherings, add roasted red peppers and swap turkey for a roasted turkey breast for a festive twist.
Chop all ingredients and store them in separate airtight containers in the refrigerator for up to two days. Keep the dressing in a sealed jar. When ready to eat, combine and toss — the salad comes together in under five minutes. Use shallow containers for even cooling and to save fridge space. Pack dressing separately when taking portions for lunch to prevent sogginess.
There’s a joy in turning beloved sandwich flavors into a bowl everyone can share. This Italian grinder salad strikes a satisfying balance between convenience and nostalgia — make it your own with favorite deli finds, and enjoy the way it brings people together.
Dry lettuce thoroughly after washing to prevent a watery salad and help the dressing cling to leaves.
Chop ingredients uniformly so every forkful includes a balanced mix of meat, cheese, and vegetables.
If making ahead, store dressing separately and toss just before serving to keep the salad crisp.
Taste the dressing before adding it to the whole bowl; adjust vinegar and pepper juice to match your preferred tang.
This nourishing italian grinder salad (chopped sub salad) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Italian Grinder Salad (Chopped Sub Salad) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Wash and dry the lettuce thoroughly, then finely chop. Thinly slice the red onion, chop tomatoes and banana peppers, and dice salami, pepperoni, turkey, and provolone into bite-sized pieces.
Place chopped lettuce, onion, banana peppers, tomatoes, meats, provolone, and parmesan into a large mixing bowl and toss gently to mix.
In a small bowl or jar whisk together mayonnaise, red wine vinegar, banana pepper juice, garlic powder, oregano, and salt until smooth. Season with black pepper and taste-adjust as needed.
Pour dressing over the salad and toss thoroughly with salad tongs or two large spoons until ingredients are evenly coated; serve immediately.
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