Ham and Provolone Grinder Chopped Salad with Garlic Pita Chips takes everything you love about a deli sandwich and turns it into something you can dig into with a fork (or a pita wedge, more on that in a second).
Crisp chopped romaine forms the base, and the ham and provolone bring some serious staying power, we’re talking 30 grams of protein per serving.
Tomatoes, cucumbers, banana peppers, red onion, and black olives round things out with plenty of crunch and just enough tang to keep every bite interesting.
The dressing is where this salad really earns its “grinder” name. It’s made with Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, and Italian seasoning, so you get that classic creamy, zesty sandwich shop flavor without weighing the salad down.
This one works for pretty much any occasion: a quick lunch, an easy weeknight dinner, or something to throw together when friends come over. And don’t skip the garlic pita chips. The wedges are sturdy enough to scoop up big bites of salad, so if you’d rather ditch the fork entirely, go for it.
Why You’ll Love This Ham and Provolone Grinder Chopped Salad
High in Protein
Each serving has 30 grams of protein from the ham, provolone cheese, Greek yogurt, and whole wheat pita.
Ready in Under 30 Minutes
The full recipe takes about 28 minutes, making it a quick dinner or lunch option.
Made for Scooping
The pita rounds are cut into large wedges instead of small chips. They are easier to hold and sturdy enough to scoop up the chopped salad.
Grinder Sandwich Flavor
Ham, provolone, banana peppers, red onion, oregano, and creamy dressing give the salad the familiar taste of an Italian-inspired grinder.
Plenty of Crunch
Romaine lettuce, cucumbers, red onion, and toasted pita wedges add different layers of crunch.
Works for Lunch or Dinner
Serve it as a high-protein lunch, a quick dinner, or part of a casual weekend meal.
Ingredient Substitutions
Turkey for Ham
Use chopped deli turkey in place of the ham. Choose a thicker sliced turkey so it holds its shape in the salad.
Swiss or Mozzarella for Provolone
Replace the provolone with Swiss cheese, part-skim mozzarella, or Monterey Jack.
Pepperoncini for Banana Peppers
Use chopped pepperoncini when banana peppers are not available. Pepperoncini may have a stronger tang.
Sour Cream for Greek Yogurt
Replace the Greek yogurt with light sour cream. The dressing will have a slightly richer texture.
White Wine Vinegar for Red Wine Vinegar
Use white wine vinegar in the same amount. It will keep the dressing tangy without changing the texture.
Flour Tortillas for Pita Bread
Cut flour tortillas into large wedges and bake them until crisp. Watch them closely because thin tortillas may brown faster.
Iceberg Lettuce for Romaine
Use chopped iceberg lettuce when you want a lighter, crisper base.
Turkey Pepperoni for Black Olives
Replace the black olives with chopped turkey pepperoni for more meat and a different grinder-style flavor.
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Ham and Provolone 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
- 10 ounces deli ham chopped
- 4 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 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 dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut each pita round into 6 to 8 large wedges.
- Place the pita wedges on a baking sheet.
- Drizzle the olive oil over the pita wedges. Sprinkle the garlic powder, Italian seasoning, and salt over the pita wedges.
- Toss until the pita wedges are lightly coated.
- Arrange the pita wedges in a single layer. Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- Add the chopped romaine lettuce, ham, provolone cheese, cherry tomatoes, cucumber, banana peppers, red onion, black olives, and parsley to a large mixing bowl.
- Add the Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, dried oregano, black pepper, and salt to a small mixing bowl. Using a wire whisk, mix until smooth.
- Pour the dressing over the salad. Toss until the salad is evenly coated.
- Serve the garlic pita chips on the side for scooping up the salad.
Notes
Tips and Tricks
Use thick deli slices – Ask for ham and provolone in thicker slices. They are easier to chop and will not disappear into the salad. Drain the vegetables well – Drain the banana peppers and olives before adding them. Extra liquid can thin the dressing.Storing and Reheating
Store the salad – Place the undressed salad in an airtight container in the refrigerator for up to 3 days. Store the dressing – Keep the dressing in a separate covered container in the refrigerator for up to 4 days. Stir before serving. Store the pita chips – Place cooled pita chips in an airtight container at room temperature for up to 3 days. Store leftover dressed salad – Refrigerate dressed salad in an airtight container for up to 1 day. The lettuce will soften as it sits. Reheat the pita chips – Place the pita chips on a baking sheet and warm them at 325°F for 3 to 5 minutes.Nutrition
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