New Orleans Muffuletta Salad (Printable)

Fresh greens tossed with a medley of olives, cured meats, cheeses, and tangy Italian-style dressing.

# What You'll 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, or to taste

# How-To Steps:

01 - Combine the romaine and iceberg lettuces, cherry tomatoes, and red onion in a large salad bowl.
02 - Mix together 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 the olive salad, Genoa salami, mortadella or ham, provolone, and mozzarella to the lettuce mixture.
05 - Drizzle the dressing over the salad and toss gently to combine. Serve immediately, garnished with additional parsley if desired.

# Expert Suggestions:

01 -
  • The olive salad mixture keeps for days in the fridge, so you can prep it ahead and throw this together in minutes on busy weeknights
  • It delivers all those incredible muffuletta flavors without the carb heavy bread thats perfect when you want something satisfying but not heavy
02 -
  • Dont skip the giardiniera even if you think you dont like pickled vegetables it provides an essential tangy crunch that makes this salad sing
  • The dressing might seem like too little, but resist the urge to add more you want the salad dressed, not drowning
03 -
  • Chop your olives and vegetables for the olive salad by hand rather than using a food processor you want distinct textures, not a uniform paste
  • Let the dressed salad sit for just 2 to 3 minutes before serving to let the flavors start melding without losing the crunch

Go Back