New Orleans Muffuletta Salad

The first time I had a real muffuletta was at this tiny corner shop in New Orleans where the owner argued with everyone about politics. I ate that sandwich sitting on a curb and could not believe how the olive salad made everything sing. This salad version captures that same magic without all the bread, which is perfect for those humid summer nights when you want flavor but not the heaviness. My roommate now requests this whenever she has had an especially long week at work.

I made this for my dads birthday last summer because he cannot eat heavy carbs anymore but still craves those big bold flavors. He took one bite and actually stopped talking for a full minute which never happens. Now whenever I visit he asks if I brought the muffuletta salad ingredients with me.

Ingredients

• Romaine and iceberg lettuces: The combination gives you crunch and substance and iceberg holds up beautifully against the dressing
• Cherry tomatoes: Sweet little pops of brightness that balance all the salty cured elements
• Red onion: Thinly sliced adds just enough bite without overwhelming the other flavors
• Green and Kalamata olives: This mix is the heart of the muffuletta flavor and chopping them releases all those amazing oils
• Roasted red peppers and giardiniera: These bring sweet heat and tangy crunch that makes every bite interesting
• Capers and celery: Little briny pops and fresh crunch that keep your palate engaged
• Genoa salami and mortadella: Classic Italian deli meats that provide rich savory depth
• Provolone and mozzarella: Creamy elements that mellow out all those bold tangy flavors
• Olive oil and red wine vinegar: Simple but perfect dressing base that lets the olive salad shine
• Fresh garlic and oregano: These aromatics are what makes it taste like it came from an Italian deli counter

Instructions

Build your green foundation:

Combine the chopped lettuces cherry tomatoes and sliced red onion in your largest salad bowl creating a colorful base that will hold all the hearty toppings

Make the magic olive salad:

Mix both kinds of olives with roasted red peppers giardiniera capers celery and parsley until everything is well combined and fragrant

Whisk up the dressing:

Combine olive oil red wine vinegar minced garlic oregano pepper and salt in a small jar shaking until emulsified

Bring it all together:

Add the olive salad salami mortadella provolone and mozzarella to the lettuce mixture then drizzle with dressing and toss gently until everything is coated

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This recipe has become my go to for potlucks because it travels well and people always ask for the recipe. Last summer I brought it to a neighborhood block party and three different neighbors texted me the next day for the details.

Making It Your Own

I have learned that the beauty of this salad is how adaptable it is to what you have on hand. Sometimes I swap in arugula for a peppery kick or add marinated artichokes when I want something different. The key is keeping that bold olive salad element because that is what makes it special.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich meats and cheeses beautifully. On weeknights I love serving this with warm garlic knots or just some really good crusty bread to soak up all that flavorful dressing at the bottom of the bowl.

Meal Prep Magic

This has saved me on busy weeknights more times than I can count. I keep jars of chopped olive salad in the fridge and pre sliced meats so I can throw dinner together in five minutes flat.

• Store the dressing separately from the salad to keep everything crisp
• The olive salad actually tastes better after a day in the fridge
• Wait to add the cheese until right before serving so it does not get mushy

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There is something so satisfying about a salad that feels like a proper meal but leaves you light enough to enjoy the rest of your evening. This one brings joy to the table every single time.

Recipe FAQs

→ What olives work best for this salad?

Use a combination of green olives and Kalamata olives for a balanced salty and tangy flavor.

→ Can I prepare the salad dressing in advance?

Yes, the dressing can be whisked together and stored refrigerated for up to 3 days for convenience.

→ How should the cured meats be sliced?

Slice Genoa salami and mortadella into thin strips for even distribution and easy biting.

→ Is there a vegetarian alternative to the meats in this salad?

Omit the meats and add extra cheese or marinated artichoke hearts to maintain richness and texture.

→ What wines pair well with this flavorful salad?

Crisp white wines like Sauvignon Blanc complement the tangy and savory ingredients nicely.