New Orleans Muffuletta Salad (Print View)

A lively salad featuring olives, cured meats, cheeses, and an Italian-style dressing for a quick flavorful dish.

# What You Need:

→ Salad Base

01 - 4 cups romaine lettuce, chopped
02 - 1 cup iceberg lettuce, chopped
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced

→ Olive Salad

05 - 3/4 cup green olives, pitted and roughly chopped
06 - 3/4 cup Kalamata olives, pitted and roughly chopped
07 - 1/4 cup roasted red peppers, diced
08 - 1/4 cup giardiniera, chopped
09 - 2 tablespoons capers, drained
10 - 1/4 cup celery, finely diced
11 - 2 tablespoons fresh parsley, chopped

→ Meats & Cheeses

12 - 3 ounces Genoa salami, sliced into strips
13 - 3 ounces mortadella or ham, sliced into strips
14 - 3 ounces provolone cheese, sliced into strips
15 - 3 ounces mozzarella cheese, cubed

→ Dressing

16 - 1/4 cup extra-virgin olive oil
17 - 2 tablespoons red wine vinegar
18 - 1 garlic clove, minced
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon freshly ground black pepper
21 - 1/4 teaspoon salt

# How to Make It:

01 - Combine romaine and iceberg lettuces, cherry tomatoes, and red onion in a large salad bowl.
02 - Mix green olives, Kalamata olives, roasted red peppers, giardiniera, capers, celery, and parsley in a medium bowl.
03 - Whisk together olive oil, red wine vinegar, garlic, oregano, black pepper, and salt in a small bowl or jar until emulsified.
04 - Add olive salad, Genoa salami, mortadella or ham, provolone, and mozzarella to the lettuce mixture.
05 - Drizzle dressing over salad and toss gently to combine. Serve immediately, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • All those incredible muffuletta flavors without the heavy bread load
  • The olive salad keeps getting better in the fridge, so make extra
02 -
  • Dress this right before serving or the lettuce will wilt under all that heavy flavor
  • The olive salad component can be made days ahead and actually gets better with time
03 -
  • Let the dressed salad sit for just two minutes before serving, it lets the flavors start mingling without wilting the greens
  • Use a vegetable peeler to shave thin strips of provolone instead of cubing for elegant texture

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