Antipasto Grinder Chopped Salad turns the flavors of an Italian deli sandwich into a chopped, scoopable main dish. Romaine lettuce is mixed with turkey, ham, salami, turkey pepperoni, provolone, tomatoes, cucumber, artichoke hearts, roasted red peppers, banana peppers, olives, green onions, and parsley.
A creamy grinder dressing ties everything together, while garlic pita chips stay on the side for scooping.
Serve this salad for lunch, a lighter dinner, or a casual game-day spread. Each serving has 30 grams of protein, and the full recipe takes under 30 minutes.
The mix of crisp vegetables, deli meats, cheese, and tangy peppers gives you plenty of texture without needing a sandwich roll.
Keep the ingredients chopped into small pieces so each scoop contains a little of everything. Set out extra pita chips when serving this to a group since they tend to disappear fast.
Why You’ll Love This Antipasto Grinder Chopped Salad
A sharp knife and large mixing bowl are the main tools used for this recipe. A baking sheet helps the pita pieces brown evenly.
High-Protein Main Dish
Each serving has 30 grams of protein from the turkey, ham, salami, turkey pepperoni, provolone, and Greek yogurt dressing.
Ready in Under 30 Minutes
The total preparation and cooking time is 28 minutes, making this a practical choice for lunch or a weeknight meal.
Italian Grinder Flavor
Deli meats, provolone, banana peppers, artichoke hearts, roasted red peppers, and olives give the salad the familiar taste of an Italian grinder.
Made for Scooping
Finely chopped ingredients make the salad easier to scoop with the garlic pita chips. It can also be served with a fork when you want a traditional chopped salad.
Plenty of Texture
Crisp romaine and cucumber balance the softer cheese, deli meats, artichokes, and roasted peppers. The toasted pita chips add crunch on the side.
Components Can Be Prepared Ahead
The vegetables, meats, cheese, dressing, and pita chips can be prepared earlier and stored separately until serving time.
Ingredient Substitutions
Deli Turkey
Use chopped cooked chicken breast in place of the deli turkey.
Deli Ham
Replace the ham with additional turkey or chicken. Smoked turkey also adds a similar deli-style taste.
Hard Salami
Use Genoa salami, soppressata, or additional turkey pepperoni.
Provolone Cheese
Mozzarella, reduced-fat mozzarella, or mild white cheddar can replace the provolone.
Greek Yogurt
Use sour cream in place of the Greek yogurt. The dressing will have a richer texture.
Banana Pepper Juice
Pepperoncini brine can replace the banana pepper juice. Add a small amount of red wine vinegar if neither is available.
Artichoke Hearts
Use chopped hearts of palm or additional cucumber when artichoke hearts are unavailable.
Whole Wheat Pita
Plain pita rounds or naan can be used in place of whole wheat pita.
Black Olives
Replace the black olives with sliced green olives or Kalamata olives for a stronger olive taste.
Turkey Pepperoni
Use regular pepperoni or additional salami.
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Antipasto 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
- 3 ounces deli ham chopped
- 2 ounces hard salami chopped
- 2 ounces turkey pepperoni chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumber diced
- ½ cup artichoke hearts well drained and chopped
- ½ cup roasted red peppers well drained and chopped
- ½ cup banana peppers chopped
- ⅓ cup red onion finely chopped
- ¼ cup sliced black olives
- ¼ cup sliced green onions
- 2 tablespoon chopped fresh parsley
For the Creamy Grinder 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 ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut the pita rounds into small triangles. Place the pita triangles on a baking sheet.
- Drizzle the olive oil over the pita pieces. Sprinkle the garlic powder, Italian seasoning, and salt over the pita pieces.
- Toss the pita pieces until 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 lettuce, turkey, ham, salami, turkey pepperoni, provolone cheese, tomatoes, cucumber, artichoke hearts, roasted red peppers, banana peppers, red onion, black olives, green onions, and parsley.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the salad. Toss until the salad is evenly coated.
- Serve the salad with the garlic pita chips on the side.
Notes
Tips and Tricks
Use thicker deli slices – Ask for the turkey and ham to be sliced slightly thicker than sandwich meat. This makes them easier to chop and keeps the pieces from clumping together. Taste before adding more salt – Deli meats, cheese, olives, peppers, and their brine contain salt. Taste the finished dressing before adjusting the seasoning.Storing
Store the salad components separately – Place the chopped salad ingredients in an airtight container in the refrigerator for up to 3 days. Keep the dressing and pita chips in separate containers. Store the dressing – Refrigerate the grinder dressing in a covered container for up to 4 days. Stir before serving. Store the pita chips – Keep cooled pita chips in an airtight container at room temperature for up to 3 days. Store dressed leftovers – Refrigerate leftover dressed salad in an airtight container and use within 1 to 2 days. The lettuce will soften as it sits.Nutrition
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