New Orleans Muffuletta Salad (Print View)
Hearty salad with olives, cured meats, cheeses, and fresh greens for a bold, flavorful lunch or picnic.
# What You'll Need:
→ Olive Relish
01 - 1 cup mixed pitted olives (green and black), chopped
02 - 1/4 cup roasted red peppers, chopped
03 - 2 tablespoons capers, rinsed and chopped
04 - 2 tablespoons celery, finely diced
05 - 2 tablespoons pepperoncini, chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1/2 teaspoon dried oregano
10 - Freshly ground black pepper, to taste
→ Salad
11 - 6 cups romaine lettuce, chopped
12 - 1 cup grape tomatoes, halved
13 - 1/2 cup provolone cheese, cubed
14 - 1/2 cup mozzarella cheese, cubed
15 - 1/2 cup salami, sliced into strips
16 - 1/2 cup mortadella or ham, sliced into strips
17 - 1/4 cup red onion, thinly sliced
→ Optional Garnish
18 - 1/4 cup fresh basil leaves, torn
19 - Crusty Italian bread (omit for gluten-free)
# Method:
01 - Combine mixed olives, roasted red peppers, capers, celery, pepperoncini, parsley, olive oil, red wine vinegar, dried oregano, and black pepper in a medium bowl. Stir thoroughly to incorporate all ingredients. Allow the mixture to rest at room temperature while preparing the remaining components to enable flavors to meld together.
02 - Place chopped romaine lettuce in a large salad bowl. Arrange grape tomatoes, cubed provolone and mozzarella cheeses, salami strips, mortadella or ham strips, and thinly sliced red onion over the lettuce in an even layer for attractive presentation.
03 - Distribute the prepared olive relish evenly across the top of the salad. The relish serves as both a dressing and a key flavor component, so ensure coverage across the entire salad surface.
04 - Gently toss the salad to combine all ingredients, or present as a composed salad with the olive relish arranged on top. Garnish with torn fresh basil leaves if desired. Accompany with slices of crusty Italian bread on the side, omitting the bread for gluten-free dietary needs.
# Insider Tips:
01 -
- The olive relish tastes better after sitting for a day, making it perfect for meal prep
- It captures the spirit of a New Orleans classic without the carb heavy bread
02 -
- The olive relish gets exponentially better after 24 hours in the refrigerator
- Skip the bread for a gluten free version, or serve it alongside for those who want the full experience
03 -
- Chop everything for the relish to a similar size so you get all flavors in each bite
- Pat the cured meats dry with paper towels before adding so they do not make the salad wilt