Ingredients

• 1/2 small loaf of country-style bread
• 5 tablespoons extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 ounces Fontina cheese, diced
• 1 cup pitted Kalamata olives, chopped
• 1/2 cup drained Peppadew peppers, chopped
• 1 small head iceberg lettuce, thinly sliced
• 1/2 medium red onion, thinly sliced
• 1 pint cherry tomatoes, halved or quartered if large
• 8 ounces pearl mozzarella, drained
• 8 ounces sliced deli ham, cut into strips
• 4 ounces sliced salami, cut into strips
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano (plus more to taste)

Preparation Tips

Feel free to switch up the cold cuts with options like pepperoni, prosciutto, or roast beef, and swap the cheese for provolone, Pecorino, or Parmesan.

Add in grape tomatoes, diced cucumbers, or banana peppers. You can also go for a chopped salad style by roughly slicing everything together on a cutting board.

If making ahead, keep the croutons and dressing separate. Combine and shake everything in a mason jar or airtight container when ready to eat.

Create the Croutons

Preheat your oven to 425°F. Tear the bread into bite-sized pieces, aiming for about 5 cups.

Toss the bread pieces on a rimmed baking sheet with 3 tablespoons of olive oil. Season with salt and black pepper.

Bake for 14 to 16 minutes, tossing halfway through, until the croutons are golden and crisp. Let them cool.

Prepare the Mix-Ins

Dice or thinly slice the Fontina cheese.

Chop the Kalamata olives and Peppadew peppers.

Assemble the Salad

In a large bowl, combine the cheese, chopped olives, chopped Peppadews, sliced iceberg lettuce, sliced red onion, cherry tomatoes, mozzarella, ham, salami, and cooled croutons.

Drizzle with red wine vinegar and the remaining 2 tablespoons of olive oil.

Add oregano and season with salt and black pepper. Toss to coat everything well.

Taste and adjust seasoning or add extra oregano if needed.

Serve the Salad

Distribute the salad among plates. Finish with a few extra grinds of black pepper. Serve immediately and enjoy!

Print Pin

Italian Grinder Salad

Italian Grinder Salad with tangy olives, crispy croutons, and a medley of sweet Peppadew peppers. Enjoy the fresh crunch of iceberg lettuce paired with savory deli meats and creamy mozzarella.

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling Time 5 minutes mins

Total Time 35 minutes mins

Ingredients

• ▢ 1/2 small loaf of country-style bread
• ▢ 5 tablespoons extra-virgin olive oil divided
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ 2 ounces Fontina cheese diced
• ▢ 1 cup pitted Kalamata olives chopped
• ▢ 1/2 cup drained Peppadew peppers chopped
• ▢ 1 small head iceberg lettuce thinly sliced
• ▢ 1/2 medium red onion thinly sliced
• ▢ 1 pint cherry tomatoes halved or quartered if large
• ▢ 8 ounces pearl mozzarella drained
• ▢ 8 ounces sliced deli ham cut into strips
• ▢ 4 ounces sliced salami cut into strips
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 teaspoon dried oregano plus more to taste

Instructions

• Preheat oven to 425°F. Tear bread into bite-size pieces (about 5 cups).
• Toss with 3 tablespoons olive oil, salt, and pepper.
• Bake on a rimmed baking sheet, tossing halfway, until golden and crisp, 14-16 minutes. Let cool.
• Dice Fontina or provolone cheese.
• Chop Kalamata olives and Peppadew peppers.
• Thinly slice iceberg lettuce and red onion. Halve or quarter cherry tomatoes.
• Drain pearl mozzarella. Cut deli ham and salami into strips.
• Combine cheese, olives, Peppadews, lettuce, onion, tomatoes, mozzarella, ham, salami, and croutons in a large bowl.
• Drizzle with red wine vinegar and 2 tablespoons olive oil.
• Add oregano, salt, and pepper. Toss to coat.
• Adjust seasoning if needed.
• Divide salad among plates. Add extra black pepper. Serve immediately.