This Italian Grinder Salad recipe turns a grinder sandwich (aka a hoagie or sub) into salad form! This hearty side dish is loaded with deli meats, cheese, veggies, and a tangy, creamy dressing.
Why You'll Love This Recipe
Ok, imagine the best Italian sub you've ever had - piled high with deli meats, provolone cheese, crisp veggies, and a super flavorful, creamy dressing. Now imagine all of that flavor turned into an Italian grinder salad - also known as a hoagie salad or sub salad, depending on where you live - that's just as satisfying, but lighter and easier to eat.
There's a reason this grinder salad went viral on TikTok! It's quick to make, insanely delicious, and delivers everything you love about a classic hoagie in salad form.
This is one of those recipes you'll want to keep on repeat for easy weekday lunches. It can be prepped ahead and enjoyed for days - right up there with my Cranberry Chicken Salad and Italian Dense Bean Salad as a go-to lunch favorite.
If you're a big fan of big flavor, this Italian Grinder Salad totally delivers. I think you're going to love this one!
What is a Grinder Salad?
A grinder salad (aka hoagie salad or sub salad) is a chopped salad inspired by an Italian grinder sandwich. Instead of piling everything onto a roll, the classic fillings are chopped and tossed together so you get that bold sub flavor in every bite.
Most grinder salads include deli meats, provolone cheese, crisp iceberg lettuce, tomatoes, and pepperoncini, all coated in a creamy Italian-style dressing made with mayo, vinegar, seasonings, and parmesan - just like a great sub sauce!
It's lighter than a sandwich, really easy to customize, and just perfect for meal prep. You can serve it as a hearty salad or pile it onto a toasted hoagie roll when you want the full sandwich experience.
Ingredient Notes
Salad Fillings
- 1 cup diced ham - Cut all meats into small, bite-sized pieces so every forkful tastes like a classic Italian grinder.
- 1 cup sliced salami - You can use traditional Genoa or hard salami for the most authentic flavor.
- 1 cup sliced turkey
- 4 ounces provolone cheese - Pre-sliced provolone works just fine; just chop into bite-sized pieces.
- 5 Roma tomatoes, chopped - Roma tomatoes are meatier and less watery, which helps keep the salad from getting soggy.
- ½ cup red onion, thinly sliced - Super thin slices will add sharp flavor without overpowering the salad. Nobody wants to chomp into a big chunk of onion!
- ½ cup pepperoncini peppers, drained - These are going to add the signature tang you expect from a grinder salad.
- 8 ounces iceberg lettuce, shredded - Iceberg is a must here; its crunch holds up best to the creamy dressing.
- 5 ounces croutons - These are optional, but they add that classic "sub roll" crunch. Homemade or store-bought both work well.
Creamy Italian Grinder Salad Dressing
- ½ cup mayonnaise - Full-fat or light both work; mayo is key for that classic grinder-style creaminess.
- 2 tablespoons red wine vinegar - Provides tang to balance the rich dressing (white wine vinegar also works).
- 2 tablespoons olive oil
- 1 packet Italian dressing mix (0.7 oz) - Adds bold garlic and herb flavor without extra prep.
- 2 teaspoons Italian seasoning - Enhances the deli-style Italian profile.
- 1 teaspoon each crushed red pepper flakes, salt, and black pepper - Adjust heat to taste.
- ½ cup canned Parmesan cheese - Trust me, I know the canned stuff is a little unconventional, but it's really important for that creamy dressing; freshly shredded Parmesan won't blend the same way.
Additions & Variations
- Swap or add prosciutto, capicola, or roast beef for a more traditional deli-style grinder salad
- Use sharp provolone, mozzarella, Swiss, or cheddar depending on how bold you like your sub flavors
- Add banana peppers, hot cherry peppers, or olives for extra tang and heat
- Mix in shredded carrots, cucumber, or pickled vegetables (giardiniera, green beans) for added crunch
- Make it low-carb or keto by skipping the croutons and serving over extra lettuce
- Turn it into a pasta grinder salad by leaving out the lettuce, doubling the dressing, and tossing with cooked, cooled pasta
- Serve it sandwich-style by piling the salad (without lettuce) onto toasted hoagie rolls
How to Make Italian Grinder Salad
- Make the salad base. In a very large mixing bowl, combine the diced ham, salami, turkey, provolone cheese, tomatoes, red onion, and pepperoncini peppers. Toss gently until everything is evenly mixed.
- Tip: Keep the iceberg lettuce out at this stage - adding it too early will cause it to wilt once the dressing is added.
- Mix the creamy grinder salad dressing. In a medium bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Italian dressing mix, Italian seasoning, crushed red pepper flakes, salt, pepper, and parmesan cheese until smooth and creamy.
- Dress the salad mixture. Pour the dressing over the meat, cheese, and vegetable mixture. Gently toss until everything is well coated, being careful not to over-mix.
- Serve over lettuce. When ready to serve, spoon the dressed grinder salad mixture over shredded iceberg lettuce. You can toss the lettuce and salad together for a fully mixed presentation or keep them layered for a more composed look. Finish with croutons just before serving for maximum crunch.
Step-by-Step Recipe Video
Pasta Salad Version
You can even make a fantastic pasta salad out of this recipe. Leave out the lettuce and croutons, double the dressing, and add 12oz al dente pasta to the mix. So delish!
Leslie's Helpful Tips & Tricks
- Storage & make-ahead: Store the dressed meat and vegetable mixture in an airtight container in the refrigerator for up to 2-3 days. Keep the iceberg lettuce and croutons separate and add them just before serving to prevent sogginess.
- Best way to prep in advance: If making this for meal prep or a party, prepare the salad base and dressing separately, then combine them within 30 minutes of serving for the best texture and flavor.
- Turn it into a hoagie salad sandwich: Skip the croutons and spoon the grinder salad onto a toasted hoagie roll for a quick, deli-style lunch that tastes just like the classic sandwich.
- Serving options matter: You can fully toss the lettuce with the salad for a chopped presentation or serve the grinder mixture spooned over lettuce for a layered, more composed look - both are delicious!
- Prevent a watery salad: Drain tomatoes and pepperoncini well before adding, and don't salt the salad until after it's dressed to keep extra moisture in check.
- Adjust the heat level: Love spice? Add extra crushed red pepper flakes or a splash of pepperoncini brine. Like it milder? Reduce or omit the red pepper flakes entirely.
- Low-carb friendly tip: This grinder salad is naturally low in carbs - simply leave out the croutons for a keto-friendly option that's still hearty and satisfying.
FAQs
I would love to see what you think! Rate this recipe ⭐️ below or show me how it turned out on social media 📸 (@lambertslately).
Italian Grinder Salad
Ingredients
Salad Base
- 1 cup deli ham (thinly sliced)
- 1 cup salami (thinly sliced)
- 1 cup deli turkey (thinly sliced)
- 4 oz sliced provolone cheese (thinly sliced)
- 5 roma tomatoes (seeded & chopped)
- ½ cup red onion (finely diced)
- ½ cup jarred pepperoncini pepper slices
- 8 oz shredded iceberg lettuce
- 5 oz croutons
Salad Dressing
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 pack Italian salad dressing mix (0.7 ounces)
- 2 teaspoons Italian seasoning
- 1 teaspoon crushed red pepper
- 1 teaspoons salt
- 1 teaspoon black pepper
- ½ cup canned grated parmesan cheese
Instructions
- In a (really) large bowl, toss together the chopped deli meats, provolone, tomatoes, red onion, and pepperoncini (leave out the iceberg lettuce and croutons for now).
- In a medium bowl, whisk together the mayo, vinegar, olive oil, Italian dressing mix, seasonings, and parmesan until smooth.
- Pour the dressing over the meat-and-veggie mixture and gently toss until everything is evenly coated.
- Spoon the dressed mixture over shredded iceberg lettuce, then top with croutons right before serving (toss everything together or keep it layered - your call).
Notes
- Don't add the lettuce too early. Keep the iceberg lettuce separate until serving so it stays crisp and doesn't wilt under the creamy dressing.
- Perfect for meal prep. Store the dressed meat and veggie mixture in an airtight container for up to 2-3 days; add lettuce and croutons just before eating.
- Drain well to avoid sogginess. Make sure tomatoes and pepperoncini are well-drained before mixing into the salad.
- Customize the meats and cheese. Feel free to swap in prosciutto, capicola, roast beef, or different cheeses based on what you have on hand.
- Control the heat. Adjust crushed red pepper flakes to taste, or add a splash of pepperoncini brine for extra zip.
- Low-carb friendly. Skip the croutons for a naturally low-carb grinder (hoagie/sub) salad.
- Great beyond salad form. This mixture is also delicious piled onto toasted hoagie rolls or used as a pasta salad base (see variations above).
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
