New Orleans Muffuletta Salad

I stumbled onto this concept after a trip to New Orleans left me craving those bold muffuletta flavors but unwilling to turn on my oven during a sweltering July heatwave. The solution hit me while staring at a bowl of leftover greens and a jar of olives on my counter.

My friend Sarah from Baton Rouge watched me throw this together during a last minute dinner and declared it better than any sandwich she had ever had on Bourbon Street. That remains the highest compliment my kitchen has seen.

Ingredients

• Romaine lettuce: Sturdy enough to hold up under all those chunky toppings without getting soggy
• Arugula or mixed greens: Adds a peppery kick that cuts through the rich meats and cheeses
• Cherry tomatoes: Their sweetness balances all that salty cured meat
• Red onion: Thin slices bring the sharp bite that muffulettas demand
• Roasted red peppers: Smoky sweetness that ties everything together
• Green olives: The backbone of that classic tangy flavor profile
• Kalamata olives: Their meaty texture and earthy taste add depth
• Giardiniera: The crunchy pickled vegetables that make it unmistakably New Orleans
• Pepperoncini: Just enough heat to keep things interesting
• Capers: Tiny bursts of bright briny flavor
• Genoa salami: Garlic and fennel notes that punch above their weight
• Mortadella: Silky smooth with those signature pistachio pieces
• Provolone: Sharp aged cheese holds its own against strong olives
• Mozzarella: Mild creaminess to mellow out the aggressive flavors
• Extra virgin olive oil: Use the good stuff since it fronts the dressing
• Red wine vinegar: Adds necessary acid to cut through all that fat
• Dried oregano: The herb that bridges Italian and Creole traditions
• Dijon mustard: Just enough to emulsify and add subtle bite
• Fresh garlic: One raw clove goes a long way here

Instructions

Build your foundation:

Combine the chopped romaine, arugula, halved cherry tomatoes, thin red onion slices, and roasted red peppers in your largest bowl.

Mix the muffuletta magic:

In a separate bowl, toss together those green olives, Kalamatas, chopped giardiniera, sliced pepperoncini, and drained capers until they become one unified salty tangy mixture.

Add the meat and cheese:

Drop your strips of salami and mortadella alongside the cubed provolone and mozzarella right into that vegetable base.

Whisk up the dressing:

Shake together olive oil, red wine vinegar, oregano, Dijon, minced garlic, and plenty of black pepper in a small jar until everything comes together.

Bring it together:

Drizzle that dressing over the vegetables and meat, toss gently with tongs, then scatter the olive mixture over the top and toss once more.

Save

Now whenever summer temperatures climb past ninety, this bowl appears on my table and nobody asks about sandwiches anymore. The croutons still make an appearance sometimes as a side nod to the original.

Making It Your Own

Sometimes I swap in marinated artichoke hearts for half the olives when I want something slightly less briny. Fresh basil leaves torn over the top right before serving add a bright pop that works surprisingly well.

The Bread Question

Keep those toasted cubes separate until the very last minute if you want any crunch left. Better yet serve them alongside in a basket and let people decide their own crouton destiny.

Wine Pairing That Works

A crisp Sauvignon Blanc cuts through the salt while matching the acidity of the dressing. If you prefer red, something light and chilled like a Beaujolais will not overpower the delicate greens.

• Chill your bowls for ten minutes before assembling
• Let the meat and cheese come to room temperature first
• Double the olive mixture and keep the extras in the fridge for tomorrow

Save

This bowl has become my answer to every potluck invitation and nobody guesses it started as a sandwich experiment born of pure summer laziness.

Recipe FAQs

→ What gives the salad its signature tangy flavor?

The olive oil and red wine vinegar dressing, combined with oregano and Dijon mustard, provides the salad’s distinctive tangy and zesty taste.

→ Can I prepare this salad ahead of time?

It’s best served fresh to maintain crisp greens and textures, but you can prepare ingredients separately and assemble just before serving.

→ How can I make this dish vegetarian-friendly?

Simply omit the salami and mortadella, and add extra cheese or marinated artichoke hearts for a satisfying vegetarian option.

→ What bread works best for the optional crunchy topping?

Toasted Italian bread cubes complement this salad well, adding texture reminiscent of the original muffuletta sandwich.

→ What wines pair nicely with this salad?

A crisp white wine like Sauvignon Blanc balances the rich, savory flavors and enhances the overall experience.