New Orleans Muffuletta Salad (Print View)

Fresh greens with olives, cured meats, cheese, and tangy dressing create a zesty, vibrant dish inspired by New Orleans.

# What You Need:

→ Salad Base

01 - 4 cups chopped romaine lettuce
02 - 1 cup arugula or mixed greens
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 1 cup roasted red peppers, sliced

→ Muffuletta Mix

06 - 1 cup green olives, pitted and roughly chopped
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/2 cup giardiniera (Italian pickled vegetables), chopped
09 - 1/4 cup pepperoncini, sliced
10 - 1 tablespoon capers, drained

→ Meats & Cheese

11 - 3 ounces Genoa salami, sliced into strips
12 - 3 ounces mortadella or ham, sliced into strips
13 - 3 ounces provolone cheese, cut into small cubes
14 - 3 ounces mozzarella cheese, cut into small cubes

→ Dressing

15 - 1/4 cup extra-virgin olive oil
16 - 2 tablespoons red wine vinegar
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon Dijon mustard
19 - 1 clove garlic, minced
20 - Freshly ground black pepper, to taste

→ Optional

21 - 1 cup cubed toasted Italian bread (for croutons or as a side)

# How to Make It:

01 - Combine romaine lettuce, arugula, cherry tomatoes, red onion, and roasted red peppers in a large bowl.
02 - Mix green olives, Kalamata olives, giardiniera, pepperoncini, and capers in a separate bowl.
03 - Add salami, mortadella (or ham), provolone, and mozzarella to the vegetable mixture.
04 - Whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic, and black pepper in a small jar or bowl until well combined.
05 - Drizzle the dressing over the salad base and toss gently to coat.
06 - Sprinkle the muffuletta mix evenly over the top. Add meats and cheeses, toss lightly to distribute, and serve immediately with toasted bread cubes if desired.

# Expert Tips:

01 -
  • The salty tang of olive giardiniera mix transforms simple greens into something extraordinary
  • All the flavors of a classic muffuletta without needing to track down authentic round bread
  • Perfect for feeding a crowd while looking impressive on the table
02 -
  • Do not dress this salad more than twenty minutes before serving or it will lose its signature crunch
  • The muffuletta olive mix can be made a day ahead and stored in the refrigerator for deeper flavor
  • Room temperature meats and cheese taste significantly better than cold from the refrigerator
03 -
  • Cut all ingredients into similar sizes so every forkful gets all the flavors
  • Let the dressed salad sit for just five minutes before serving to let flavors meld

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