Grinder Salad Recipe
This grinder salad recipe is creamy, crunchy, and packed with flavor. Perfect for hoagie rolls, cold cuts, or enjoyed as a side dish.
Ingredients
- For the Salad Base
- ½ head iceberg lettuce shredded (for crunch)
- ½ head romaine lettuce shredded (for extra flavor)
- ½ cup banana peppers or pepperoncini peppers sliced
- ½ small red onion thinly sliced
- 1 cup cherry tomatoes halved
- For the Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
Instructions
- Prep your vegetables (5 minutes).
- Wash and shred iceberg lettuce and romaine lettuce. Thinly slice red onion and halve cherry tomatoes.
- Make the creamy dressing (5 minutes).
- In a large mixing bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic powder, Italian seasoning, red pepper flakes, salt, pepper, and parmesan cheese until smooth.
- Combine salad ingredients (3 minutes).
- Add shredded lettuce, banana peppers, onion, and cherry tomatoes to the bowl of dressing. Toss until everything is evenly coated.
- Chill before serving (optional, 5 minutes).
- For best flavor, let the grinder salad rest in the fridge for a few minutes to allow the dressing to soak into the crunchy lettuce.
- Serve and enjoy.
- Spoon onto a hoagie roll with Italian meats and provolone cheese, or serve as a standalone side salad.
Notes
- Use fresh, crunchy lettuce. Old or soggy lettuce will ruin the texture.
- Don’t drown it in dressing. Start with less and add more as needed.
- Slice onions thinly. Thick chunks of onion can overpower the salad.
- Chill before serving. Even 5–10 minutes in the fridge makes the flavors meld.
- Balance acidity. Add more vinegar if it tastes too creamy, or more mayo if it feels too sharp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make ahead: Prep the dressing separately and toss with lettuce right before serving.