Chopped Italian Grinder Wedge Salad

A crisp iceberg wedge topped with chopped ham, salami, and smoked provolone, finished with thinly sliced red onion, tomatoes, and a creamy Italian sub-style dressing for a bold, grinder-inspired salad.

Course Salads

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 141kcal

Author Diane Gail

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

US Customary - Metric

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