New Orleans Muffuletta Salad

The first time I visited New Orleans, I spent an entire afternoon wandering around the French Quarter, ducking into dusty delis and following the scent of cured meat through doorways. I ended up at a corner counter with a muffuletta sandwich so massive it needed its own chair, and that olive salad hit me like a revelation. Years later, craving that same punchy combination but wanting something lighter for summer dinners, I started deconstructing it into a salad. Now it's become the kind of dinner I throw together when friends drop by unexpectedly, and everyone leaves asking for the recipe.

Last summer my neighbor Sarah came over for what was supposed to be a quick lunch between errands. She ended up staying for two hours, picking through the serving bowl and asking me exactly what was in that incredible olive mixture. Now whenever she sees olives on my counter, she knows exactly what were having, and shes started requesting it for her birthday dinner every year.

Ingredients

• Romaine and iceberg lettuce: The combination of crisp iceberg and sturdy romaine gives you crunch and structure that holds up to the heavy toppings
• Cherry tomatoes: Their sweetness balances all the salty cured meats and briny olives perfectly
• Green and Kalamata olives: Using both varieties gives you that authentic muffuletta flavor profile the grassy brightness of green olives with the rich earthiness of Kalamatas
• Roasted red peppers and giardiniera: These bring the sweet and pickled elements that make every bite interesting
• Genoa salami and mortadella: The classic muffuletta meats, sliced into strips so they distribute evenly throughout the salad
• Provolone and mozzarella: Provolone adds sharpness while mozzarella brings creamy mildness
• Red wine vinegar dressing: The acidity cuts through all the rich meats and cheeses while tying everything together

Instructions

Build your crisp foundation:

Combine the chopped romaine, iceberg lettuce, halved cherry tomatoes, and thinly sliced red onion in your largest salad bowl. I toss everything with my hands to distribute the ingredients evenly.

Make the magic olive salad:

Mix together both kinds of olives, roasted red peppers, chopped giardiniera, capers, diced celery, and fresh parsley in a medium bowl. This mixture can be made up to three days ahead and stored in the refrigerator.

Whisk up the tangy dressing:

In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, dried oregano, black pepper, and salt. Whisk vigorously until emulsified, or shake it up in a sealed jar.

Assemble the masterpiece:

Add the olive salad mixture, sliced salami, mortadella, provolone strips, and mozzarella cubes to the lettuce base.

Dress and serve immediately:

Drizzle the dressing over everything and toss gently with tongs until all ingredients are lightly coated. The salad is best right away while the lettuce still has its crunch.

Save

My dad, whos been skeptical of salads as actual meals his entire life, actually went back for seconds the first time I made this. He sat at the table picking out all the olive pieces with his fork and announced that maybe this healthy eating thing wasnt so bad after all.

Making It Your Own

After making this salad dozens of times, Ive learned that the olive salad mixture is incredibly forgiving. If you hate capers, leave them out. If you love heat, add some diced cherry peppers to the olive mix. The balance of salty, tangy, and creamy is what matters most, not the exact ingredients.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully, but an ice cold beer works just as well. When I want to make it more substantial, I serve warm garlic bread alongside for soaking up any extra dressing at the bottom of the bowl.

Getting Ahead

The olive salad and dressing both keep beautifully for several days, which means you can have this meal ready in under ten minutes on busy nights. I always make double the olive mixture and use leftovers in sandwiches the next day.

• Wait until the last minute to dress the salad or youll end up with soggy lettuce
• If you need to transport this, pack the dressing separately and toss it at your destination
• The flavors actually meld better if everything except the lettuce has time to hang out together first

Save

There's something deeply satisfying about taking those beloved muffuletta flavors and transforming them into something fresh and vibrant. Every crunchy, salty, tangy bite transports me right back to that New Orleans deli counter.

Recipe FAQs

→ Can I make this salad vegetarian?

Yes, simply omit the cured meats and add extra cheese or marinated artichoke hearts to maintain rich flavors.

→ What olives are best for this salad?

Green olives and Kalamata olives add distinct briny and fruity notes, crucial for the salad's signature taste.

→ How should the dressing be prepared?

Whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, black pepper, and salt until well combined.

→ Can this salad be made ahead of time?

For best texture, toss the salad just before serving to keep the greens crisp and the ingredients fresh.

→ What pairs well with this salad?

A crusty Italian bread and a crisp white wine, such as Sauvignon Blanc, complement the vibrant flavors perfectly.