Italian Grinder Chopped Salad (Print Version)
# Ingredients:
→ For the Dressing
01 -
½ cup mayonnaise
02 -
1 tablespoon Dijon mustard
03 -
2 tablespoons red wine vinegar
04 -
2 teaspoons sugar
05 -
2 cloves garlic, minced
06 -
½ teaspoon kosher salt, to taste
07 -
¼ teaspoon freshly cracked black pepper, to taste
08 -
½ teaspoon red pepper flakes
09 -
2 tablespoons dried Italian seasonings
→ For the Salad
10 -
1 head iceberg lettuce, shredded
11 -
1 (15-oz) can chickpeas, drained and rinsed
12 -
1 cup cherry tomatoes, small dice
13 -
½ cup red onion, chopped & rinsed with cool water
14 -
½ cup peperoncini, drained and sliced
15 -
1 (2.25-oz) can sliced black olives, drained
16 -
⅓ cup pitted Italian Castelvetrano olives, drained & chopped
17 -
2 baby cucumbers, small dice
18 -
1 orange bell pepper, small dice
19 -
½ cup Genoa salami, small dice
20 -
½ cup pepperoni, small dice
21 -
½ cup smoked ham, small dice
22 -
½ cup provolone cheese, small dice
23 -
¼ cup grated parmesan cheese, optional
24 -
2 cups homemade croutons or store bought
# Instructions:
01 -
Combine mayonnaise, Dijon mustard, red wine vinegar, sugar, minced garlic, kosher salt, freshly cracked black pepper, red pepper flakes, and dried Italian seasonings in a large mixing bowl. Whisk together until the dressing is smooth and well combined.
02 -
Shred the iceberg lettuce and place it in the bowl with the dressing. Dice the cherry tomatoes, orange bell pepper, and baby cucumbers, and add them to the bowl. Chop and rinse the red onion under cool water to mellow its flavor, then add to the mix. Slice and drain the peperoncini, and add to the salad along with the sliced black olives and pitted Castelvetrano olives. Dice the Genoa salami, pepperoni, smoked ham, and provolone cheese into small pieces. Add them to the bowl.
03 -
Drain and rinse the chickpeas, then add them to the bowl. Sprinkle extra grated Parmesan cheese over the salad, if desired, and homemade croutons for added crunch. Toss the salad gently but thoroughly, ensuring the dressing coats all ingredients evenly.
04 -
Serve immediately for the freshest flavor and texture. This salad pairs well with crusty bread or as a hearty main dish on its own.
# Notes:
01 -
Rinsing the chopped red onions helps mellow their sharp flavor while maintaining their crunch.
02 -
For the best texture, dice all the ingredients into similarly sized small pieces.
03 -
You can prepare the dressing up to 3 days ahead and store it in the refrigerator.
04 -
This salad is keto-friendly if you omit the chickpeas and croutons.