New Orleans Muffuletta Salad (Printable)
A vibrant salad combining olives, cured meats, cheese, and a tangy olive dressing for a flavorful meal.
# What You'll 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, 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
# How-To Steps:
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. Toss gently to coat evenly.
06 - Sprinkle the muffuletta mix evenly over the top. Add meats and cheeses, toss lightly again to distribute. Serve immediately, optionally topping with toasted bread cubes.
# Expert Suggestions:
01 -
- All that zesty muffuletta magic without the heavy bread weighing you down
- The salty tangy elements get tossed right into every single bite
02 -
- The olives and pickled vegetables are the seasoning so taste before adding extra salt
- This salad needs to be eaten immediately after dressing or the greens will start weeping
03 -
- Cut everything into bite sized pieces so you get every flavor in each forkful
- Pat those roasted red peppers dry with paper towels to prevent a watery salad