Italian Sub Grinder Chopped Salad turns the familiar sub sandwich into a crisp, scoopable main dish. Romaine, deli turkey, ham, salami, provolone, and classic sub toppings get chopped into small pieces, so you catch a little of everything in each bite.
The creamy Italian dressing uses Greek yogurt and light mayonnaise for a rich texture without becoming too heavy. Red wine vinegar and banana pepper juice give it the tangy bite you expect from a grinder salad.
Homemade garlic pita chips add crunch and make this salad easy to scoop.
Serve it for lunch, a casual dinner, or a game-day meal. It has 26 grams of protein per serving and takes less than 30 minutes from start to finish.
Keep the dressing and pita chips separate when preparing it ahead, then assemble everything shortly before serving.
Why You’ll Love This Italian Sub Grinder Chopped Salad
High-Protein Main Dish
Turkey, ham, salami, provolone, and Greek yogurt provide 26 grams of protein in each serving.
Classic Italian Sub Flavor
Banana peppers, provolone, deli meats, olives, and creamy Italian dressing give the salad its familiar grinder-style taste.
Ready in Under 30 Minutes
The entire recipe takes about 28 minutes, including the time needed to bake the pita chips.
Made for Scooping
Chopping the salad ingredients into small pieces makes the mixture easy to pick up with the crisp garlic pita chips.
Simple Equipment
A large mixing bowl, small mixing bowl, whisk, and baking sheet handle the main preparation.
Ingredient Substitutions
Whole Wheat Pita
Regular pita rounds can replace the whole wheat pita. Gluten-free pita may also be used if needed.
Deli Meats
Use different amounts of turkey, ham, or salami while keeping the total amount of meat close to 10 ounces.
Provolone Cheese
Mozzarella, Monterey Jack, or mild white cheddar can replace the provolone.
Greek Yogurt
Plain low-fat or full-fat Greek yogurt can replace the nonfat Greek yogurt.
Light Mayonnaise
Regular mayonnaise works in the same amount and creates a slightly richer dressing.
Banana Peppers
Pepperoncini can replace the banana peppers and their juice.
Romaine Lettuce
Chopped iceberg lettuce can replace some or all of the romaine for additional crunch.
Garlic Pita Chips
Whole-grain crackers or toasted flatbread can be served with the salad instead.
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Italian Sub Grinder Chopped Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Garlic Pita Chips:
- 2 large whole wheat pita rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasonings
- ¼ teaspoon salt
For the Salad:
- 6 cups chopped romaine lettuce
- 4 ounces deli turkey breast chopped
- 4 ounces deli ham chopped
- 2 ounces hard salami chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumbers diced
- ½ cup banana peppers chopped
- ⅓ cup red onion finely chopped
- ¼ cup sliced black olives
- 2 tablespoon chopped fresh parsley
For the Creamy Italian Sub Dressing:
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon banana pepper juice
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Cut the pita rounds into triangles. Place the pita triangles on a large baking sheet.
- Drizzle the pita pieces with the olive oil. Sprinkle the pita pieces with the garlic powder, Italian seasoning, and salt. Toss until the pita pieces are lightly coated.
- Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- In a large mixing bowl, add the romaine, turkey, ham, salami, provolone, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, oregano, black pepper, and salt. Whisk the dressing until smooth.
- Pour the dressing over the salad. Toss until evenly coated.
- Serve with the garlic pita chips on the side for scooping.
Notes
Tips and Tricks
Dry the romaine – Remove excess water after washing the lettuce. Wet lettuce can thin the dressing and make the pita chips soften quickly. Taste before adding more salt – Deli meat, cheese, olives, and banana peppers contain plenty of sodium. Taste the finished dressing before adjusting the seasoning. Dress just before serving – Wait to add the dressing until you’re ready to serve the salad. This keeps the romaine crisp.Storing
Refrigerate the salad – Store the undressed salad in an airtight container in the refrigerator for up to 3 days. Store the dressing separately – Refrigerate the dressing in a sealed container for up to 4 days. Stir it before serving. Keep the pita chips dry – Store cooled pita chips in an airtight container at room temperature for up to 3 days. Store leftover dressed salad – Refrigerate leftovers for up to 1 day. The romaine will soften after it has been mixed with the dressing.Nutrition
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