Stuff You Need
- ½ small loaf country-style bread
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 ounces Fontina or provolone cheese, diced
- ¾ cup pitted Kalamata olives, chopped
- ½ cup drained Peppadew peppers, chopped
- 1 very small head iceberg lettuce, thinly sliced
- ½ medium red onion, thinly sliced
- 1 pint cherry tomatoes, halved (quarter if large)
- 8 ounces pearl mozzarella, drained
- 6 ounces sliced deli ham, cut into strips
- 3½ ounces sliced salami, cut into strips
- 2½ tablespoons red wine vinegar
- 1 teaspoon dried oregano (plus more to taste)
Stuff to Know Before Making
Swap in any cold cuts you like—pepperoni, prosciutto, roast beef, or others—and switch up the cheese with provolone, Pecorino, or Parmesan.
Toss in grape tomatoes, diced cucumbers, or banana peppers, or go for chopped salad style by roughly slicing everything together on a cutting board.
Making ahead? Keep the croutons and dressing separate, then combine and shake it all in a mason jar or airtight container when you’re ready to eat.
Make the Croutons
Preheat oven to 425°F. Tear the bread into bite-size pieces (about 5 cups).
Toss on a rimmed baking sheet with 3 tablespoons olive oil, then season with salt and pepper.
Bake, tossing halfway through, until golden and crisp, 14 to 16 minutes. Let cool.
Prep the Mix-Ins
Dice or thinly slice the Fontina or provolone cheese.
Chop the Kalamata olives and Peppadew peppers.
Toss the Salad
In a large bowl, combine the cheese, chopped olives, chopped Peppadews, sliced iceberg lettuce, sliced red onion, cherry tomatoes, mozzarella, ham, salami, and cooled croutons.
Drizzle with red wine vinegar and the remaining 2 tablespoons olive oil.
Add oregano, season with salt and black pepper, and toss to coat.
Taste and add more oregano if desired.
Serve
Divide the salad among plates. Finish with a few extra grinds of black pepper. Serve immediately.
Italian Grinder Salad
Ingredients
- ½ small loaf country-style bread
- 6 Tbsp. extra-virgin olive oil divided
- Kosher salt
- Freshly ground black pepper
- 2 oz. Fontina or provolone cheese
- 1 cup pitted Kalamata olives
- ½ cup drained Peppadew peppers in brine
- 1 very small head of iceberg lettuce thinly sliced
- ½ medium red onion thinly sliced
- 1 pint cherry tomatoes halved, quartered if large
- 10 oz. pearl mozzarella drained
- 7 oz. sliced deli ham thinly sliced into strips
- 4 oz. sliced salami thinly sliced into strips
- 3 Tbsp. red wine vinegar
- 1 tsp. or more dried oregano
Instructions
- Preheat oven to 425°F. Tear bread into bite-size pieces. Toss with 3 tbsp olive oil, salt, and pepper. Bake until crisp, 14–16 minutes. Cool.
- Dice or slice cheese. Chop olives and Peppadews.
- In a large bowl, combine cheese, olives, Peppadews, lettuce, onion, tomatoes, mozzarella, ham, salami, and croutons.
- Drizzle with vinegar and remaining 2 tbsp olive oil. Add oregano, salt, and pepper. Toss.
- Taste and adjust seasoning. Divide among plates. Serve.
