New Orleans Muffuletta Salad (Print View)

Fresh greens, olives, cured meats, and cheeses come together with tangy dressing for a flavorful salad.

# 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 (Italian pickled vegetables), 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

# Step-by-Step Directions:

01 - Combine romaine and iceberg lettuces, cherry tomatoes, and red onion in a large salad bowl.
02 - Mix 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 -
  • All the salty, tangy glory of the sandwich without needing to commit to an entire loaf of bread
  • The olive salad mix keeps for days and makes everything it touches taste better
  • Cured meats and two kinds of cheese make it feel like a proper meal, not a side dish
02 -
  • The olive salad needs to sit for at least 15 minutes to let flavors marry, so make that first
  • Getting the dressing consistency right is all about the whisk, keep going until it looks slightly thicker than when you started
  • This salad does not keep well dressed, so only dress what you will eat right away
03 -
  • Let the dressed salad sit for just 5 minutes before serving, the flavors need a moment to know each other
  • Room temperature meats and cheese taste better than cold from the fridge

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