Italian Grinder Salad
This Italian grinder salad is bold and briny, packed with deli meats, cheese, olives, and tangy Peppadews tossed with crisp lettuce and juicy tomatoes. A red wine vinaigrette and toasted croutons bring it all together.
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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.
Notes
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.