Italian Deli Chopped Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 head iceberg lettuce, finely chopped
02 -
1 pint cherry or grape tomatoes, halved
03 -
1/2 medium red onion, finely chopped
04 -
1/4 cup banana peppers, chopped, plus additional for garnish if desired
→ Deli Meats & Cheese
05 -
2 ounces pepperoni (about 28-30 slices), chopped
06 -
12 slices Genoa salami, chopped
07 -
10 slices deli turkey, chopped
08 -
10 slices Black Forest ham, chopped
09 -
8 slices provolone cheese, chopped
→ Creamy Italian Dressing
10 -
3/4 cup mayonnaise
11 -
1 tablespoon Italian seasoning
12 -
1 tablespoon red wine vinegar
13 -
2 teaspoons banana pepper juice (from the jar)
14 -
2 teaspoons minced garlic (about 2 cloves)
15 -
1/4 teaspoon salt
16 -
1/4 teaspoon freshly ground black pepper
17 -
1/4 cup freshly grated Parmesan cheese
# Instructions:
01 -
In a small mixing bowl, combine mayonnaise, Italian seasoning, red wine vinegar, banana pepper juice, minced garlic, salt, and black pepper. Whisk until smooth. Fold in the grated Parmesan cheese until well incorporated. Set the dressing aside to let the flavors develop while you assemble the salad.
02 -
Finely chop the iceberg lettuce and place it in a large mixing bowl. Stack the deli meats (pepperoni, salami, turkey, and ham) and cheese slices, then cut them into strips and then into bite-sized pieces. Halve the cherry tomatoes, finely chop the red onion, and chop the banana peppers into small pieces.
03 -
Add all the chopped deli meats and cheese to the bowl with the lettuce. Add the halved tomatoes, chopped red onion, and chopped banana peppers. Gently toss all the ingredients together until well combined.
04 -
Just before serving, pour the prepared creamy Italian dressing over the salad. Using two large spoons or salad tongs, gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately for the best texture and flavor.
05 -
If preparing this salad ahead of time, combine all chopped salad ingredients in a large container but keep the dressing separate in a small container. Refrigerate both until ready to serve, up to 2 days. Add the dressing and toss just before serving to maintain the crispness of the lettuce.
# Notes:
01 -
This hearty salad is perfect for those following low-carb or keto diets as it gives you all the flavors of an Italian sub sandwich without the bread.
02 -
The key to a great grinder salad is chopping everything into uniform, bite-sized pieces so you get a little bit of everything in each bite.
03 -
For a more authentic 'submarine sandwich' experience, serve with a side of toasted Italian bread or garlic breadsticks for those not watching their carb intake.