In a small bowl or jar, combine mayonnaise, extra virgin olive oil, pickle juice, red wine vinegar, and Italian seasoning. Add a pinch of kosher salt and a sprinkle of black pepper to taste. Whisk or shake until the mixture is smooth and creamy, about 30 seconds, then set aside.

In a large mixing bowl, chop the iceberg lettuce into bite-sized pieces, then add diced cucumber, halved cherry tomatoes, and diced dill pickles. Next, toss in your choice of cold cuts along with freshly grated Parmesan cheese.

Drizzle the prepared vinaigrette over the salad mixture, ensuring an even coating. Using tongs, gently toss the ingredients together until the dressing envelops each element.

Serve your Italian grinder salad fresh for optimal flavor and crunch. Optionally, warm the cold cuts in a frying pan for added flavor.