This Italian grinder turned salad has been a weekday hero and weekend showstopper in my kitchen for years. I first adapted a deli-style grinder into a chopped salad during a summer potluck when I wanted all the bold flavors of a classic sub without heating the oven or spending hours on prep. The result was a crunchy, bright bowl that delivers the same satisfying mix of savory meats, creamy cheese, and tangy peppers — but it comes together faster and feeds a crowd without fuss. It’s become my go-to when I want something celebratory yet simple, a dish that always prompts questions about where I ordered it.

What makes this version special is the dressing: a quick mayo-based vinaigrette brightened with red wine vinegar and banana pepper juice that echoes the sandwich experience while keeping the salad light and silky. The texture contrast is what I love most — crisp iceberg, juicy grape tomatoes, and the snap of banana peppers against thin slices of salami and pepperoni. It’s one of those recipes that tastes like a treat but is astonishingly easy to scale and adapt for dietary needs or what’s in your fridge.

Ingredients

• Iceberg lettuce: One head, finely chopped. Choose a heavy, crisp head with pale green leaves; iceberg provides the classic crunch and neutral backdrop for the bold toppings. Rinse, dry thoroughly, and chill for extra crispness.
• Red onion: Half an onion, thinly sliced. Pick a firm, ruby-red onion for mild sweetness and color contrast. Slice paper-thin to avoid overpowering bites.
• Banana peppers: 1/3 cup chopped. Use jarred sliced banana peppers and reserve a teaspoon of the pickling juice for the dressing to add tang and heat balance.
• Grape tomatoes: 1 cup, chopped. Choose ripe, firm grapes for bursts of sweetness; cutting them reduces juice dispersal and keeps the salad from becoming soggy.
• Salami: 1/4 pound, chopped. Select a good-quality hard salami from the deli counter for chew and fat content — it adds savory depth.
• Pepperoni: 1/4 pound, chopped. Use spicy or mild depending on your heat tolerance; its oils help coat lettuce for flavor.
• Turkey: 1/4 pound, chopped. Thinly sliced roasted turkey or deli-sliced works well to lighten the meat mix.
• Provolone: 1/4 pound, chopped. Creamy provolone melts slightly in warm hands and plays nicely with the sharpness of parmesan.
• Parmesan cheese: 1/4 cup grated. Freshly grated Parmigiano-Reggiano adds umami and saltiness that ties the salad together.
• Dressing: 1/2 cup mayonnaise, 2 tablespoons red wine vinegar, 1 teaspoon banana pepper juice, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and freshly ground black pepper to taste. The combination gives a silky coating with bright acidity and classic Italian seasoning.

Instructions

Combine the chopped salad components: In a large mixing bowl, add the finely chopped head of iceberg lettuce, thinly sliced red onion, chopped banana peppers, chopped grape tomatoes, chopped salami, pepperoni, turkey, chopped provolone, and grated parmesan. Use a large bowl so you can toss without spilling; the dense iceberg will take the dressing well. Chill the bowl briefly if your kitchen is warm to keep everything crisp. Make the dressing: In a small bowl or jar, whisk together the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, dried oregano, and salt until smooth. Taste and adjust acidity with a touch more vinegar or pepper juice if you prefer a tangier finish. Season with freshly ground black pepper to your liking. If your mayo is particularly thick, add a teaspoon of water to achieve a pourable consistency. Toss and combine: Pour the dressing over the salad bowl and toss thoroughly with salad tongs or clean hands until every piece is lightly coated. Toss gently but thoroughly — you want even distribution without bruising the tomatoes or wilting the lettuce. Serve promptly so the lettuce remains crisp. Adjust and serve: Before plating, taste a small forkful and add salt or pepper if needed. For parties, transfer to a serving platter and garnish with a few extra banana pepper rings and a sprinkle of parmesan. Leftovers keep well but are best enjoyed within a day for optimal crunch.

Storage Tips

Store components separately when possible: keep the chopped lettuce, meats, cheeses, and tomatoes in air-tight containers in the refrigerator for up to two days. The dressing can be stored in a mason jar for up to five days. If you already combined everything, eat within 24 hours. Use shallow, airtight containers to minimize air exposure and maintain texture. When reheating a plated portion, avoid microwaving; instead, let refrigerated leftovers come to room temperature for 10 minutes and toss gently to revive the flavors.

Ingredient Substitutions

If you want to lighten the salad, substitute plain Greek yogurt for half of the mayonnaise or use a light mayo. Swap provolone for mozzarella or Swiss for a milder taste. For a vegetarian version, omit the salami, pepperoni, and turkey and add roasted chickpeas or marinated artichoke hearts for texture. If banana peppers are unavailable, use pepperoncini or mild pickled jalapeños for similar tang and heat — reduce the pepper juice by half if using jalapeños to control spiciness.

Serving Suggestions

Serve on a large platter with crusty Italian bread or simple focaccia to echo the sandwich origins. It pairs well with a chilled Pinot Grigio or a light lager for casual gatherings. For a heartier meal, offer warm potato salad or roasted vegetables as sides. Garnish with fresh basil or oregano leaves and an extra drizzle of good-quality extra virgin olive oil for shine and aroma.

Cultural Background

The chopped sub salad is an American adaptation of the classic Italian grinder or hoagie, transformed to a bowl. Italian-American delis have long combined cured meats, cheeses, and pickled vegetables into warm sandwiches; turning these same ingredients into a salad reflects a modern preference for shareable, lighter presentations while keeping the traditional flavor profile intact. Regional variations across the U.S. may emphasize different meats or dressings, but the essence remains the balance of savory, tangy, and crunchy.

Seasonal Adaptations

In summer, use peak grape tomatoes and thin-sliced cucumbers for freshness; in winter, roast cherry tomatoes for a sweeter, concentrated flavor. Swap jarred banana peppers for seasonal roasted red peppers when you want smoky sweetness. For holiday gatherings, add a handful of toasted pine nuts and a drizzle of aged balsamic for a richer holiday-ready finish.

Meal Prep Tips

Prepare all components the day before: chop lettuce, dice tomatoes, and portion meats and cheeses into separate containers. Keep the dressing refrigerated in a jar. When ready to eat, combine and toss for a quick lunch or dinner in minutes. Use 1-quart mason jars for the dressing and small airtight containers for proteins to streamline assembly. This approach saves time during busy weeks and preserves the salad’s texture and flavor.

Whether you make this as a picnic centerpiece or a simple family dinner, this chopped Italian grinder salad offers the best qualities of a deli sandwich in a refreshing bowl. I hope it becomes a reliable favorite in your rotation as it is in mine — easy to adapt, crowd-pleasing, and always a conversation starter.