New Orleans Muffuletta Salad (Print)
Hearty New Orleans salad with cured meats, cheeses, and a zesty olive relish for a vibrant lunch or picnic.
# What You 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 Components
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)
# How to Make:
01 - Combine all olive relish ingredients in a medium bowl. Stir thoroughly and set aside to allow flavors to develop while preparing the salad components.
02 - Arrange chopped romaine lettuce in a large salad bowl. Distribute grape tomatoes, provolone cubes, mozzarella cubes, salami strips, mortadella or ham strips, and red onion slices evenly over the lettuce.
03 - Spoon the prepared olive relish evenly across the top of the salad.
04 - Gently toss all ingredients to combine thoroughly, or serve as a composed salad with relish layered on top. Garnish with torn fresh basil if desired. Accompany with crusty Italian bread slices on the side.
# Expert Advice:
01 -
- The olive relish gets better overnight, so I always make extra to keep in the fridge for emergency flavor situations
- It's everything you love about a muffuletta but light enough for summer when you can't face heavy bread
02 -
- The relish needs at least 15 minutes to meld, but overnight in the fridge transforms it completely
- Don't skip the pepperoncini, that tiny heat is what keeps every bite interesting
03 -
- Double the relish and keep it in the fridge for instant sandwiches, pasta salads, or snacking straight from the jar
- A splash of the oil from the jarred peppers in your dressing adds incredible depth