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.
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.