Chopped Italian Grinder Wedge Salad
This chopped Italian grinder wedge salad takes everything you’d expect from a deli-style sub — meats, cheeses, fresh vegetables, and a bold dressing — and builds it on top of a cold, crisp wedge of iceberg lettuce instead of inside a roll.
Chopped Italian grinders belong on a wedge
Whether you call it a hoagie, hero, submarine, or grinder, the classic deli-style Italian sandwich flavor combination is hard to beat. And since submarine rolls aren’t a staple in most kitchens, piling those same ingredients onto a cold wedge of iceberg lettuce just makes sense — and tastes delicious too.
If you’ve made an easy Southwest wedge salad, a homemade Greek wedge salad, or even a taco style wedge salad, you already know how well a wedge handles bold, layered toppings. This version leans into that same idea, but with a chopped grinder approach that delivers those familiar Italian sandwich flavors in every bite.
For the dressing, stay close to that deli flavor and drizzle it with a creamy Italian sub dressing — it’s built for sandwiches, but it works just as well here. If you want to go in a less traditional direction, a simple lemon oregano dressing or a homemade tangy mustard dressing both fit perfectly without taking it too far away from what makes a classic Italian grinder work.
Recipe ingredients
- Ham: Basic boiled ham is the classic deli-style choice for an Italian submarine sandwich, which is exactly why it works so well on this salad — it brings the familiar base this flavor combination is built on to the plate.
- Genoa salami: Genoa salami is the traditional choice for an Italian grinder, and it carries the same seasoned depth that it brings to the sandwich right into this salad.
- Smoked provolone cheese: Smoked provolone is the typically paired with these meats — it adds a slightly sharp, smoky flavor to the dish.
- Red onion: Slice the onion as thinly as possible — paper thin if you can — to get as close as you can to that shaved texture you’d expect from a deli slicer.
- Pepperoncini: Pepperoncini are the best choice for this dish, if you want a little heat and acidity. If you prefer a sweeter direction, roasted sweet peppers are the the best way to go.
See the recipe card for full information on ingredients and quantities.
Would you like to save this post for later?
We'll email it to you, so you can come back to it whenever you like!
How to make a chopped Italian grinder wedge salad
Start with everything cold and ready to go — this salad is all about contrast between crisp lettuce and well-balanced toppings, so keeping your ingredients chilled makes a noticeable difference.
Step 1: Remove the core from a head of iceberg lettuce, then slice it into 6 wedges, cutting straight down so each piece holds its shape cleanly.
Step 2: Tear off the pointed center at the top of each wedge, then gently press down on the wedge to create a flat surface so the toppings sit securely.
Step 3: Set each wedge on a plate and drizzle with creamy submarine dressing, letting it run into the natural folds of the lettuce without soaking it.
Step 4: Top each wedge with the chopped ham, salami, and provolone.
Step 5: Add the sliced red onion and halved grape tomatoes, spreading them across the top for a balanced bite.
Step 6: Add more dressing if needed, just enough to coat the top without weighing the wedge down.
Step 7: Serve immediately with pepperoncini on the side, allowing them to be added as desired.
Top tips
- Chop the meats and cheese small: Aim for an even chop so the salad eats like a grinder filling rather than layered slices sitting on top.
- Slice the onion as thin as possible: Paper-thin slices reduce sharpness and allow the onion to integrate without overpowering the rest of the salad.
- Let the tomatoes release excess moisture: After cutting, give them a minute on the board or a quick drain so they don’t dilute the dressing.
- Finish with a light seasoning: A small pinch of salt at the end brings the dressing and toppings into balance without making the salad taste heavy.
- Assemble just before serving: Build the wedges at the last moment to keep the lettuce crisp and the toppings clean and defined.
Other recipes you’ll love
If you loved this salad recipe, give these other great recipes a try too!
Chicken Spinach Salad
Grilled Chicken Fajita Dinner Salad
Grilled Buffalo Chicken Salad Recipe
Basil Chicken Salad Sandwich
Ground Beef Stroganoff Sandwich
Spicy Chicken Salad Sandwich
Chopped Italian Grinder Wedge Salad
Ingredients
- 1 large head iceberg lettuce cut in 6 wedges
- 3/4 cup chopped deli-style boiled ham
- 2/3 cup chopped deli-style genoa salami
- 2/3 cup chopped smoked provolone cheese
- 1/3 cup thinly sliced red onion
- 1/2 cup quartered grape tomatoes
- creamy submarine dressing suggested choice
- whole pepperoncini optional – on the side
Instructions
- Remove the core from the head of iceberg lettuce and cut it into 6 wedges.
- Tear off the pointed center at the top of each wedge, then gently press down on it to flatten for topping.
- Place each wedge on a plate and drizzle with creamy submarine dressing, or dressing of choice.
- Top each wedge with chopped ham, salami, and provolone cheese.
- Add thinly sliced red onion and halved grape tomatoes over the top.
- Drizzle with additional dressing if desired.
- Serve with pepperoncini on the side, if using.
Notes
- Dressing calculation: Nutritional values do not include the salad dressing, as the amount used can vary.
- Chop size: Keep the meats and cheese evenly chopped so they distribute evenly over each wedge.
- Onion prep: Slice the red onion as thin as possible to keep the flavor balanced and not overpowering.
- Tomato prep: Drain excess moisture from the tomatoes before adding to prevent watering down the salad.
- Make ahead: Prep all components in advance, but assemble just before serving to keep the lettuce crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
