Italian Chopped Salad (Grinder Style, No Mayo)

Chopped Italian Grinder Style Salad in a wooden bowl with serving utensil.

5 from 2 votes

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.

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: Italian

Servings:

Calories: 400kcal

Author: Jami Powell

Equipment

Large Salad bowl
Small whisk
Chef’s Knife
Cutting board
Measuring cups and spoons

Ingredients

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.

Video

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