Mason Jar Grinder Salad

So there’s this whole viral grinder sandwich thing, going around– and I’m from Rhode Island so a grinder (pronounced ‘grind-ah’, obviously) isn’t anything new. But it’s for good reason- the zesty combination of Italian dressing with deli meat, cheese, briny olives and banana peppers and crunchy vegetables really can’t be beat. So let’s turn this TikTok famous grinder sandwich into a mason jar salad to keep for a few days and easily take on the go!

Note: This salad is layered dressing-up, with heartier ingredients at the bottom that can withstand a couple of days with the dressing, and more delicate items (lettuce) at the top. Though I always recommend heavier and heartier ingredients at the bottom/middle, you’re welcome to keep the dressing separate and shake it up after (this will keep the salad an extra 1-2 days).

Mason Jar Grinder Salad
Serves 4

Dressing:

• 1/3 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp grated parmesan cheese
• 1/2 tsp Italian seasoning
• pinch salt
• dash fresh cracked pepper
• optional: splash of banana pepper juice for extra spice

Salad:

• 1 1/3 cups grape or cherry tomatoes, halved or quartered (if large)
• 1 cup finely chopped red onion
• 1 cup finely chopped green bell pepper
• 3/4 cup black olives, sliced
• 3/4 cup banana peppers, sliced
• 4 oz pepperoni, sliced thin
• 4 oz salami, sliced thin
• 8 oz provolone cheese, sliced thin
• 4 cups thinly shredded iceberg or romaine lettuce

Instructions:

1. To make dressing, whisk or shake dressing ingredients in a separate jar. Evenly layer dressing (or see note, above) in the bottom of four large mason jars (these are the jars I use).
2. Continuing layering ingredients, starting with vegetables- tomatoes, onions and peppers, olives and banana peppers, salami and pepperoni, cheese and finally lettuce.
3. Seal lid tightly. Keeps for up to 4 days in the fridge.

Mason Jar Grinder Salad

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• Author: Kristin Dovbniak
• Prep Time: 10 mins
• Total Time: 10 minutes
• Yield: 4 jars 1x

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Ingredients

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Dressing:
1/3 cup olive oil 
2 tbsp white wine vinegar 
1 tbsp lemon juice
1 clove garlic, minced 
2 tbsp grated parmesan cheese
1/2 tsp Italian seasoning 
pinch salt 
dash fresh cracked pepper
optional: splash of banana pepper juice for extra spice

Salad: 

1 1/3 cups grape or cherry tomatoes, halved or quartered (if large) 
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
3/4 cup black olives, sliced
3/4 cup banana peppers, sliced 
4 oz pepperoni, sliced thin 
4 oz salami, sliced thin 
8 oz provolone cheese, sliced thin 
4 cups thinly shredded iceberg or romaine lettuce

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Instructions

1. To make dressing, whisk or shake dressing ingredients in a separate jar. Evenly layer dressing (or see note, above) in the bottom of four large mason jars (these are the jars I use). 
2. Continuing layering ingredients, starting with vegetables- tomatoes, onions and peppers, olives and banana peppers, salami and pepperoni, cheese and finally lettuce. 
3. Seal lid tightly. Keeps for up to 4 days in the fridge.

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