Grinder Salad in a Jar

Name: Grinder Salad in a Jar with Oregano Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 tbsp mayonnaise; 2 tbsp red wine vinegar; 1 tbsp olive oil; 1 tbsp banana pepper juice; 1 tbsp dried oregano; salt, to taste; black pepper, to taste; 2 cloves garlic, minced; 1/2 cup cherry tomatoes, finely chopped; 1/4 cup red onion, finely chopped; 1/4 cup sliced banana peppers; 1/4 cup shredded mozzarella cheese; 1 oz salami, chopped; 1 oz deli turkey, chopped; 2 cups iceberg lettuce, shredded

This grinder salad in a jar layers deli meats, cheese, and fresh vegetables with a creamy oregano vinaigrette, designed as a portable, make-ahead lunch that stays fresh and doesn't wilt when assembled in the correct order.

🌍American 🏷️Grinder salad 🏷️Salad 🏷️Italian-american 🏷️Meal prep Lunch

🏷️

🏷️Deli meat

-0:00

jackiehartlaubonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 tbsp mayonnaise
2 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp banana pepper juice
1 tbsp dried oregano
salt, to taste
black pepper, to taste
2 cloves garlic, minced
1/2 cup cherry tomatoes, finely chopped
1/4 cup red onion, finely chopped
1/4 cup sliced banana peppers
1/4 cup shredded mozzarella cheese
1 oz salami, chopped
1 oz deli turkey, chopped
2 cups iceberg lettuce, shredded

15 Ingredients

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Instructions

1
In a small bowl, combine mayonnaise, red wine vinegar, olive oil, banana pepper juice, dried oregano, salt, pepper, and minced garlic to make the dressing.
2
Whisk the dressing until it is smooth and well combined.
3
Pour the dressing into the bottom of a large mason jar.
4
Layer the salad ingredients in the jar, starting with the chopped cherry tomatoes.
5
Add a layer of finely chopped red onion.
6
Add a layer of sliced banana peppers.
7
Add a layer of shredded mozzarella cheese.
8
Add a layer of your chopped deli meats.
9
Top with a generous amount of shredded iceberg lettuce.
10
Seal the jar tightly. The salad can be stored in the refrigerator for a few days.
11
When ready to eat, invert the jar into a bowl to empty the contents, then toss to combine.

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Tips & Notes

Pro tips

Layer vinaigrette directly on the jar bottom before adding vegetables to create a protective barrier that slows wilting and flavor absorption.
Chop all vegetables finely and evenly so they distribute throughout the jar and mix uniformly when shaken before eating.
Shake the jar vigorously for 10–15 seconds just before eating to distribute the creamy dressing and combine all layers.
Pack sturdy ingredients (tomatoes, onion, deli meats, cheese) in the middle layers; save soft greens for the top.

Substitutions

red wine vinegar → white wine vinegar or apple cider vinegar (slightly different tang, same acidity)
banana pepper juice → pickle juice or jalapeño brine (adds similar briny heat)
mayonnaise → Greek yogurt or sour cream (tangier, lower fat)
cherry tomatoes → roma tomato, finely diced (heartier texture, less juice)

Storage & make-ahead

Assemble in mason jars up to 4 days ahead; store upright in the refrigerator. Shake well before eating to distribute the vinaigrette throughout all layers.