Grinder Salad in a Sourdough Bread Bowl
The viral grinder salad gets a sourdough upgrade. A homemade boule becomes an edible bowl, the torn out middle turns into garlicky sourdough croutons, and it all comes together with a creamy Greek yogurt grinder dressing. Nothing wasted, and every bite has crunch.
Calories: 540kcal
Equipment
- Large round sourdough boule
- Rimmed sheet pan
- Large mixing bowl
- Serrated knife
- Small jar or bowl
- Box Grater
- Microplane
Ingredients
CROUTONS
- 4 to 5+ cups torn sourdough boule interior 200 to 250g -measure with your heart
- 2 tablespoons extra virgin olive oil 28g
- 1/2 teaspoon garlic powder 1.5g
- 1/2 teaspoon onion powder 1.5g
- 1/2 teaspoon dried parsley 0.5g
- 1 pinch salt
- Black pepper a few cracks
SALAD
- 3/4 pound apple wood smoked ham chopped (340g)
- 1/4 pound pepperoni or salami chopped (113g)
- 1/2 cup provolone finely chopped into squares (66g)
- 1/2 cup pepperoncini sliced (60g)
- 1/4 cup finely diced onion 40g
- 1/2 cup Castelvetrano olives pinched (70g)
- 1/2 cup shredded carrot optional (55g)
- 6 cups finely chopped romaine lettuce 1 head, 300g
- 1 cup diced tomatoes optional (180g)
- Handful of chopped grillo's pickles optional
DRESSING
- 1/4 cup plain non fat Greek yogurt or mayo 61g
- 1/4 cup extra virgin olive oil 54g
- 1/4 cup red wine vinegar 60g
- 1/2 teaspoon salt 3g
- 40 cracks black pepper
- 2 cloves garlic micro planed (6g)
- 2 teaspoons dried oregano 2g
Instructions
CROUTONS
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the top off your sourdough boule to make a lid, then tear the soft interior out into bite sized pieces, leaving a sturdy wall of crust so the loaf can hold the salad later.
- Spread the torn bread on a sheet pan. Drizzle with the olive oil, then sprinkle over the garlic powder, onion powder, dried parsley, salt, and a few cracks of black pepper. Toss with your hands until every piece is coated.
- Toast for about 15 to 20 minutes, tossing halfway through, until the croutons are golden and crisp all the way through. Set aside to cool.
DRESSING
- Add the Greek yogurt or mayo, olive oil, red wine vinegar, salt, black pepper, micro planed garlic, and dried oregano to a small jar or bowl. Whisk or shake until smooth and set aside so the flavors come together.
SALAD
- Add the chopped ham, pepperoni or salami, provolone, pepperoncini, diced onion, olives, and shredded carrot to a large bowl. Add a splash of the pepperoncini brine for extra flavor.
- Pile the finely chopped romaine on top, pour over the dressing, and toss until everything is coated. Taste and adjust.
- Fold in the cooled croutons right before serving so they keep their crunch.
ASSEMBLE
- Spoon the grinder salad into the hollowed sourdough boule and mound it up. Set the lid back on top to serve, or leave it off to show the filling.
- This makes more salad than will fit in the bowl. Keep the extra in the fridge and refill the bowl as you go so every serving stays fresh and the bread does not soften.
Notes
Make Ahead: Chop the meats, cheese, and veggies and store them together in an airtight container. Keep the shredded romaine separate and add it only when you are ready to eat, since lettuce wilts fast once it is tossed. Store the dressing on its own and keep the croutons in their own airtight container at room temperature so they hold their crunch.
Storage: Once dressed, the salad keeps in the fridge for about a day, though the lettuce softens and the croutons lose their crunch over time. Assemble the bread bowl just before serving so the crust stays sturdy.
Boost the Protein: Replace half of the olive oil in the dressing with additional Greek yogurt for an even higher protein dressing with no loss of flavor.
Substitutions: Swap the ham and pepperoni for salami, capicola, or deli turkey. Provolone is the classic choice, but fresh mozzarella works too. Add the tomatoes if you like, but seed and drain them well so the salad does not turn watery.
Bread Bowl Tip: Use a round loaf with a sturdy, well baked crust and let it cool completely before cutting so the walls hold their shape. A loaf that is a day old works beautifully.
