Italian Chopped Grinder Salad

Bowl with an Italian Chopped Salad on a white marble countertop.

5 from 3 votes

This hearty Italian Chopped Grinder Salad Recipe is the perfect high protein, no-cook lunch or dinner. With crunchy lettuce, fresh tomatoes and cucumbers, nitrate-free genoa salami, and a homemade Italian vinaigrette, this chopped salad tastes like your favorite Italian deli sandwich without the hoagie roll.

Prep Time10

Total Time10

Course: Salad

Cuisine: Italian

Diet: Gluten Free

Servings: salads

Calories: 455kcal

Author: Nancylynn

Ingredients

For the Salad

6 cups romaine chopped
1 cup cucumbers chopped
1 cup cherry tomatoes halved
¼ cup pepperoncini or sliced banana peppers
1 cup chickpeas
8 slices nitrate free salami chopped
16 slices ham, turkey or deli meat of choice chopped
4 slices provolone chopped

For the Homemade Hoagie Dressing

⅓ cup olive oil extra virgin
¼ cup red wine vinegar I also love it with balsamic vinegar
2 Tbsp water
1 tsp dijon
1 tsp honey
1 tsp italian seasoning
¼ tsp salt
¼ tsp pepper

Instructions

Mix ingredients for dressing, adding in a pinch of salt and pepper. Add in 1-2 tablespoons of water. Mix well. Taste and adjust as needed.
Toss chopped romaine with cucumbers, tomatoes, chickpeas, and chopped deli meat into a large bowl. When you are ready to eat, portion lettuce mixture into plates. Top with banana peppers and provolone cheese.
Add homemade dressing right before serving and toss well.

Notes

21 Day Fix: 2 GREEN, 1 RED, ¼ YELLOW, 1/2 BLUE, 1 ORANGE (per salad)

WW: with dressing 11 points (per salad); without dressing 5 points (per salad) [Calculated using nitrate free ham, Uncured genoa salami, and reduced fat provolone]

For a Low Carb/2B Mindset Dinner version, omit chickpeas
For Meal Prepping this Salad, I prefer to mix the veggies with the lettuce, and then keeping the other salad ingredients separate using containers or ziplock baggies. This Bentgo salad container (affiliate) is awesome for this.
You could also assemble this into a Mason Jar Salad by placing the dressing at the bottom of the jar, followed by cheese, meat, veggies, then finally the lettuce on top.
Store leftover salad in an airtight refrigerator for up to 4 days. If you dress the salad, it will likely get soggy after one day, so plan accordingly.

Nutrition