Italian Grinder Salad Recipe | Bon Appétit

Let’s be honest: The best Italian salad is a hoagie (a.k.a. Italian grinder sandwich, hero, wedge, or other, depending on where you’re from) in salad form. This version tastes suspiciously like a fully loaded sub sandwich, complete with two meats (salami and ham), two cheeses (Fontina and cute pearl mozzarella), and a zesty oregano and red wine vinegar dressing with big deli energy. Iceberg lettuce is nonnegotiable, as it provides much-desired crunch and juiciness (yes, juiciness) even after sitting for a minute.

We sidelined the usual pepperoncini peppers for the sweet bite of Peppadews. But what sets our Italian grinder salad recipe apart is the croutons. Soaked in olive oil and baked until crunchy, they drink up the punchy Italian dressing ingredients, which are simply drizzled over the salad; no need to whisk them together first.

There’s room for interpretation when it comes to substitutions: You could use a slew of different meats (pepperoni, prosciutto, roast beef, or any number of cold cuts) and scores of cheeses (like provolone, Pecorino, or Parmesan cheese). You could add or swap in grape tomatoes, diced cucumbers, or banana peppers—or spread everything on your cutting board and run a knife through it for chopped salad vibes. Want to make it ahead? Pack the croutons and dressing components separately, then shake them with the remaining ingredients in a mason jar or other airtight container for lunch al desko.