New Orleans Muffuletta Salad (Print View)

Vibrant salad with olives, cured meats, cheese, and zesty olive dressing, inspired by New Orleans flavors.

# 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 (Italian pickled vegetables), 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 (for croutons or as a side)

# Step-by-Step Directions:

01 - In a large bowl, combine romaine lettuce, arugula, cherry tomatoes, red onion, and roasted red peppers.
02 - In a separate bowl, mix together green olives, Kalamata olives, giardiniera, pepperoncini, and capers to make the muffuletta mix.
03 - Add the salami, mortadella (or ham), provolone, and mozzarella to the vegetable mixture.
04 - In a small jar or bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic, and black pepper until well combined.
05 - Drizzle the dressing over the salad base. Toss gently to coat.
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 Suggestions:

01 -
  • Everything you adore about a muffuletta sandwich without the bread heaviness
  • The salty olive relish gets to shine in every single bite instead of being hidden
  • It comes together in twenty minutes but tastes like something from an Italian deli counter
02 -
  • Don't dress the salad until you're literally ready to eat it or the greens will get soggy within minutes
  • The muffuletta relish can be made a day ahead and actually tastes better after the flavors meld
  • Room temperature meats and cheeses taste infinitely better than cold ones straight from the fridge
03 -
  • Pat your lettuce completely dry before dressing it or the olive oil won't coat properly
  • Let the dressed salad sit for just 2 minutes before serving to let flavors meld

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