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–+ servings
A colorful and vibrant Grinder Salad served in a bowl with fresh ingredients.
Serine Milo

Grinder Salad

A vibrant and refreshing salad combining crunchy vegetables, tangy pickles, zesty olives, and a homemade dressing, perfect for gatherings and meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups romaine lettuce (or any leafy green) Chopped into bite-sized pieces.
  • 1 cup cherry tomatoes Halved.
  • 1 cup cucumber Diced.
  • 1 cup bell peppers Diced (red, yellow, or orange for color).
  • ½ cup red onion Thinly sliced.
  • ½ cup pepperoncini peppers Sliced (adjust to your spice preference).
  • ½ cup green olives Pitted and sliced.
  • ½ cup roasted red peppers Chopped.
  • ¼ cup fresh parsley Chopped.
  • ½ cup provolone cheese Diced (or your favorite cheese).
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash and dry the greens thoroughly, then chop the romaine into bite-sized pieces and place in a large mixing bowl.
  2. Halve the cherry tomatoes and dice the cucumber before adding them to the bowl with the greens.
  3. Dice the bell peppers and mix them in.
  4. Add in the thinly sliced red onions and pepperoncini peppers.
  5. Stir in the green olives and roasted red peppers.
  6. Add chopped parsley and diced provolone cheese to the salad.
Dressing Preparation
  1. In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, Italian seasoning, and a pinch of salt and pepper.
  2. Shake or whisk until well combined.
Final Assembly
  1. Pour the dressing over the salad and gently toss everything together.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 12gProtein: 10gFat: 24gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 6g

Notes

Serve as a main dish or a side, and make it plant-based by swapping cheese for chickpeas. This salad is meal prep friendly, just keep dressing separate until serving.

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