Grinder Salad Bites (Print Version)
# Ingredients:
→ For the Dressing
01 -
1 tablespoon Dijon mustard
02 -
½ cup mayonnaise
03 -
2 teaspoons sugar
04 -
½ teaspoon kosher salt, adjust as needed
05 -
¼ teaspoon freshly cracked black pepper, adjust as needed
06 -
2 tablespoons red wine vinegar
07 -
2 cloves of garlic, finely chopped
08 -
½ teaspoon red pepper flakes
09 -
2 tablespoons of dried Italian herbs
→ For the Salad
10 -
2 baby cucumbers, diced small
11 -
1 (15-oz) can of chickpeas, rinsed and drained
12 -
½ cup Genoa salami, diced small
13 -
1 orange bell pepper, diced small
14 -
½ cup smoked ham, diced small
15 -
1 head of iceberg lettuce, shredded
16 -
½ cup peperoncini, drained and sliced
17 -
½ cup pepperoni, diced small
18 -
1 (2.25-oz) can of black olives, sliced and drained
19 -
⅓ cup Castelvetrano olives, pitted and chopped
20 -
½ cup provolone cheese, diced small
21 -
1 cup cherry tomatoes, diced small
22 -
½ cup red onion, washed under cool water and chopped
23 -
2 cups croutons, store-bought or homemade
24 -
¼ cup grated parmesan, optional
# Instructions:
01 -
In a big bowl, mix together mayonnaise, Dijon mustard, red wine vinegar, sugar, minced garlic, kosher salt, black pepper, red pepper flakes, and Italian seasonings. Stir everything until smooth and creamy.
02 -
Cut the iceberg lettuce into shreds and toss it into a large bowl with the dressing. Chop up those cherry tomatoes, cucumbers, and orange bell pepper, then throw them in. Slice the peperoncini and rinse out the red onion with cold water before tossing them in. Add the drained olives (both Castelvetrano and black). Finally, dice up the provolone, Genoa salami, pepperoni, and smoked ham, and mix it all in.
03 -
Rinse and drain the chickpeas, and add them in. If you’d like, sprinkle extra parmesan on top and add the croutons for crunch. Carefully toss everything together so the dressing covers it all.
04 -
Serve it right away to keep everything fresh and crunchy. This works great as a hearty main dish or as a side with some crusty bread.
# Notes:
01 -
Cut everything to roughly the same size so each bite is balanced.
02 -
Running cold water over the chopped red onion helps it lose its sharp bite but keeps the crunch.
03 -
You can prep the elements ahead, then toss them all together last minute to avoid sogginess.
04 -
It stays okay in the fridge for up to 2 days in an airtight container, but the lettuce might get a little soft.