Description
This easy Italian grinder salad recipe with homemade dressing is a trending 15-minute side that’ll be a hit at the dinner table.
Ingredients
Scale
- 1 large head of green leaf lettuce, shredded
- 1 large vine ripe or beef steak tomato, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup sliced pepperoncini peppers
- 3 ounces salami, thinly sliced
- 4 ounces oven roasted turkey, thinly sliced
- 2 ounces Capricola, thinly sliced
- 3 ounces provolone, shredded
Grinder Salad Dressing:
- 1/2 cup mayo
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon grated parmesan
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Instructions
- Make Dressing: Add mayo, olive oil, red wine vinegar, oregano, basil, parmesan, minced garlic, salt, red pepper flakes and black pepper to a small bowl and whisk together until smooth and combined. Set aside.
- Assemble Salad: To a large bowl or plate add green leaf lettuce, red onion, pepperoncini, salami, turkey, capricola and provolone. Pour dressing over top and using tongs toss the salad until everything is coated.
- Garnish: Top the salad with the sliced tomatoes and serve!
Notes
- To store. Refrigerate any leftovers in an airtight container for up to 5 days. If possible, store the salad and dressing separately so that the veggies stay nice and crisp. Keep it away from direct heat and sunlight when on the counter for serving. Enjoy it straight out of the fridge.
