Italian Chopped Salad (Grinder Style, No Mayo)

Italian Chopped Salad (Grinder Style, No Mayo) is a 20-minute, no-cook recipe that offers a light yet satisfying option when you crave big Italian deli flavor without a heavy dressing. It's a chopped salad recipe made with crisp romaine, salami, pepperoni, Parmesan, and a bold red wine vinaigrette, all tossed together in the bowl so every bite tastes like a classic Italian grinder minus the bread.

If you like this salad recipe, you may also love our La Scala Chopped Salad, Easy Italian Giardiniera Recipe, or our Burrata Caprese.

Why We Love This Recipe

• Italian Deli Flavor: Salami, pepperoni, pepperoncini, olives, and Parmesan come together in a punchy red wine vinaigrette.
• Meaty but Balanced: This eats like a grinder without the bread, with cured meats adding richness without overwhelming the greens.
• Crisp and Fresh: Finely chopped romaine, tomatoes, cucumbers, and red onion keep every bite crunchy and clean.
• Make-Ahead Friendly: Holds up well for lunches and easy dinners, especially when dressed just before serving. Just like this Copycat 1905 Salad Recipe!

Key Ingredients

• Romaine Lettuce: Finely chopped romaine creates a crisp, sturdy base that holds up well to bold toppings and vinaigrette.
• Salami: Chopped salami adds savory, deli-style flavor and richness throughout the salad.
• Pepperoni: Pepperoni brings a slightly spicy, cured bite that balances the fresh vegetables.
• Roma Tomatoes: Diced Roma tomatoes add brightness and color without excess moisture, especially when seeded.
• Mini Cucumbers: Crisp and mild, mini cucumbers add crunch and freshness to every bite.
• Roasted Red Peppers: Finely chopped roasted red peppers add subtle sweetness and depth without overpowering the salad.
• Black Olives: Briny black olives bring classic Italian flavor and balance the richness of the meats.
• Red Onion: Diced red onion adds a sharp, zesty bite that cuts through the dressing and cured meats.
• Pepperoncini: Tangy with a gentle heat, pepperoncini add pops of acidity that keep the salad lively.
• Artichoke Hearts: Chopped artichokes add a tender texture and mild earthiness that complements the vinaigrette.
• Parmesan Cheese: Shredded Parmesan adds salty, nutty richness and finishes the salad.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Romaine Lettuce: Instead of romaine lettuce, you can use iceberg lettuce, spinach, or mixed greens as a base for your salad.
• Parmesan Cheese: Feel free to substitute shaved Parmesan cheese with white cheddar or shredded mozzarella for a slightly different flavor.
• Protein: Add grilled chicken or chick peas for a protein boost.
• Grains: For a heartier salad, add cooked quinoa or couscous.
• Style: Turn the main ingredients into a pasta salad by adding penne or tortellini.

How to Make an Italian Chopped Salad (Grinder Style, No Mayo)

STEP ONE: Whisk the Dressing in the Bowl

Whisk the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper directly in a large salad bowl until smooth and emulsified.

STEP TWO: Dress and Season the Romaine

Add the chopped romaine to the bowl and sprinkle with Italian seasoning. Toss until the lettuce is lightly coated, then let it sit for about one minute so the finely chopped greens can absorb the dressing.

STEP THREE: Add the Chopped Mix-Ins

Add the salami, pepperoni, tomatoes, cucumbers, roasted red peppers, olives, red onion, pepperoncini, and artichokes. Toss gently until everything is evenly distributed and every bite looks balanced.

STEP FOUR: Finish with Parmesan and Serve

Add the Parmesan just before serving and give the salad one final toss. Taste and adjust with additional salt and black pepper if needed, then serve immediately while the salad is crisp and fresh.

Italian Chopped Salad (Grinder Style, No Mayo) FAQs

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📖 Recipe

Italian Chopped Salad (Grinder Style, No Mayo)

Jami Powell

Italian Chopped Salad (Grinder Style, No Mayo) is a 20-minute, no-cook recipe that offers a light yet satisfying option when you crave big Italian deli flavor without a heavy dressing. It's a chopped salad recipe made with crisp romaine, salami, pepperoni, Parmesan, and a bold red wine vinaigrette, all tossed together in the bowl so every bite tastes like a classic Italian grinder minus the bread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

1x2x3x

Course Salad

Cuisine Italian

Servings 4

Calories 400 kcal

Equipment

• ▢
  Large Salad bowl
• ▢
  Small whisk
• ▢
  Chef's Knife
• ▢
  Cutting board
• ▢
  Measuring cups and spoons

Ingredients

  

1x2x3x

Italian Chopped Grinder Salad

• ▢ 6 to 7 cups chopped romaine lettuce
• ▢ 3 ounces salami thinly sliced
• ▢ 3 ounces pepperoni thinly sliced
• ▢ ¾ cup diced Roma tomatoes seeded if preferred
• ▢ ¾ cup diced mini cucumbers about 2 mini cucumbers
• ▢ 2 to 3 tablespoons finely chopped roasted red peppers
• ▢ ⅓ cup sliced black olives divided (reserve some for topping)
• ▢ ¼ cup diced red onion
• ▢ 2 to 3 tablespoons sliced pepperoncini
• ▢ ⅓ cup chopped artichoke hearts
• ▢ ¼ cup shredded Parmesan cheese plus more to taste
• ▢ ½ teaspoon Italian seasoning
• ▢ salt and black pepper to taste

Dressing

• ▢ ¼ cup extra virgin olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 small garlic clove finely minced
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper

Instructions

 

• In a large salad bowl, add the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper. Add some of the parmesan and whisk until smooth and emulsified.
• Add the chopped romaine directly to the bowl. Sprinkle with Italian seasoning and toss to lightly coat the lettuce in the dressing.
• Add the salami, pepperoni, tomatoes, cucumbers, roasted red peppers, olives, red onion, pepperoncini, and artichokes. Toss gently until evenly distributed.
• Add the remaining Parmesan and chopped olives just before serving. Toss once more and adjust seasoning with additional salt and black pepper as needed.

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Notes

Cooking Notes:

If you’re serving right away, whisk the dressing directly in the bowl for quick, even coating. If making ahead, whisk the dressing separately and toss just before serving to keep the romaine crisp. Chop everything small and evenly so each bite tastes balanced.

Tips for Best Results:

• Whisk the dressing until fully emulsified before it touches the lettuce.
• Keep the romaine dry and cold so it stays crisp when tossed.
• Toss the salad just before serving if prepping ahead to avoid soggy greens.
• Mix gently and briefly so the lettuce doesn't bruise.

How to Know It’s Ready:

The romaine should be glossy but still firm, not wilted. The salad should look evenly coated with no dressing pooling at the bottom.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 13gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 42mgSodium: 1526mgPotassium: 519mgFiber: 4gSugar: 3gVitamin A: 6697IUVitamin C: 20mgCalcium: 135mgIron: 2mg

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