Save This bold and colorful salad brings together chopped romaine lettuce, grape tomatoes, provolone and mozzarella cheese cubes, and slices of salami and mortadella. It is topped with a vibrant olive relish made from mixed olives, roasted red peppers, capers, celery, and pepperoncini, all tossed in olive oil and red wine vinegar. The combination of fresh herbs and cured meats creates a savory, tangy flavor profile unique to New Orleans cuisine. Garnish with basil and serve alongside crusty Italian bread or gluten-free options for a satisfying meal that's ideal for picnics or lunch.
Last summer in the French Quarter, I watched a woman construct a muffuletta sandwich at Central Grocery, layering olive salad with such precision I knew it deserved more than just being sandwich filling. When I got home, I started tossing those same flavors into a bowl for a lighter version that captures all those briny, tangy notes.
My brother in law ate three bowls at our last family gathering, then asked to take the leftover relish home. He texted me the next morning saying he put it on everything from eggs to burgers.
Ingredients
- Mixed olives: Use whatever pitted olives you can find, but the combination of bright green and salty black gives the best balance
- Roasted red peppers: Jarred ones work perfectly here and add a sweet undertone that cuts through all that saltiness
- Capers: Rinse them well unless you want an intensely briny kick
- Celery: This adds crunch and freshness that you might not notice until it is missing
- Pepperoncini: These bring a gentle heat that lingers
- Romaine lettuce: Sturdy enough to hold up to the heavy toppings without wilting immediately
- Provolone and mozzarella: Cubing them instead of shredding means you get pockets of creamy cheese in every bite
- Salami and mortadella: Any cured meats will work, but these two are the traditional muffuletta pairing
- Red onion: Thin slices keep it from overpowering everything else
Instructions
- Make the olive relish first:
- Combine the olives, roasted peppers, capers, celery, pepperoncini, and parsley in a bowl. Stir in the olive oil, vinegar, oregano, and black pepper, then let it hang out while you prep everything else. The longer it sits, the more the flavors meld together.
- Build your base:
- Pile the chopped romaine into your biggest salad bowl. Arrange all those beautiful tomatoes, cheeses, meats, and onions on top like you are presenting something worth admiring.
- Finish with the relish:
- Spoon that olive mixture over the entire salad, then either toss it all together or leave it composed so everyone can see what they are getting into.
Save We ate this on our back porch during a thunderstorm, watching the rain come down in sheets while picking through the briny, crunchy bowl. Something about those bold flavors makes even a gray afternoon feel festive.
Make It Your Own
You can absolutely leave out the cured meats and double up on the cheeses or throw in some marinated artichoke hearts. I have made a completely vegetarian version that still satisfied the craving for something briny and substantial.
The Bread Question
Serve it with crusty Italian bread on the side if you are not avoiding gluten, because mopping up that olive relish with a hunk of warm bread is not to be missed. The juices alone are worth the carbs.
Perfect Pairings
A crisp Sauvignon Blanc cuts right through the richness of the meats and cheese. Or go local with a light beer that complements the Creole flavors.
- Make extra relish and keep it in the refrigerator for sandwiches all week
- The salad will get soggy if dressed too far ahead, so toss right before serving
- Leftovers can be repurposed into a wrap the next day
Save There is something joyful about eating a salad that does not feel like an afterthought to the real meal. This one earns its place at the table.
Recipe FAQs
- → What gives the salad its distinctive flavor?
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The olive relish featuring mixed olives, roasted red peppers, capers, and pepperoncini altogether adds a bright, tangy, and savory punch that defines the salad’s character.
- → Can this salad be made vegetarian-friendly?
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Yes, omit the cured meats and add extra cheese or marinated artichokes to maintain richness and flavor.
- → How can the salad be made gluten-free?
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Simply skip the crusty Italian bread or substitute it with a gluten-free alternative to keep the dish gluten-free.
- → Is it possible to prepare components in advance?
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The olive relish can be prepared up to a day ahead, allowing flavors to meld and intensify before serving.
- → What drinks pair well with this salad?
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A crisp Sauvignon Blanc or a light beer complements the rich and tangy flavors beautifully.
