New Orleans Muffuletta Salad (Printable)

Zesty salad with olives, cured meats, cheeses, and tangy olive dressing from New Orleans tradition.

# 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 together green olives, Kalamata olives, giardiniera, pepperoncini, and capers in a separate bowl.
03 - Add the 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 and toss gently to coat evenly.
06 - Sprinkle the muffuletta mix evenly over the top, add the meats and cheeses, and toss lightly again to distribute. Serve immediately, optionally topping with toasted bread cubes for extra crunch.

# Expert Pointers:

01 -
  • You get all those incredible muffuletta flavors without the heaviness of a giant sandwich
  • The olive mix keeps for days in the refrigerator, so you can throw this together in minutes
  • It travels beautifully and actually tastes better after the dressing has a chance to work
02 -
  • The olive mixture can be made up to three days ahead and kept in the refrigerator, which actually deepens the flavors
  • Add the croutons right before serving or serve them on the side, otherwise they will get soggy within minutes
  • This salad needs to sit for no more than fifteen minutes after dressing, or the greens will start to wilt under the weight of all those toppings
03 -
  • Let the meats and cheese sit at room temperature for twenty minutes before serving, the flavors become much more vibrant
  • Taste your olive mix before adding it, some brands are saltier than others and you may not need as much

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