A green tossed salad with all the flavors of a Muffaletta Sandwich. This Muffaletta Salad is filling enough to be eaten alone as a meal and it is a must make recipe for a Mardi Gras party.
I like to chop everything up small so it’s like a chopped salad and you get lots of different flavors in every bite. I think that’s what makes a Muffaletta Sandwich so great- there are so many different flavors in every bite and they all compliment each other.
Different meats (usually salami, ham, and mortadella), cheese, olives, and pepperonicini.
I like to use both Provolone cheese plus a little freshly grated Parmesan cheese. I also add celery, red bell pepper, onion, black olives, and a jar of Giardiniera which I chop up really well.
For a little kick, I take some pepperoncini peppers and chop them up really well and toss them in the salad. Not only do they add some heat, but they are nice and peppery.
There’s a lot of chopping and cubing involved, but this recipe makes a huge salad and you’ll be glad you went to the trouble.
For the dressing, I just make a simple mixture of red wine vinegar, olive oil, garlic, dried oregano and basil.
There’s a whole Muffaletta Sandwich in this bowl, minus the bread!
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Muffaletta Salad
Ingredients
- 1 (9-ounce) bag Romaine lettuce
- 1 celery stalk,, chopped
- 1 red bell pepper,, seeded and chopped
- 1/2 red onion,, finely chopped
- 4 ounces sliced salami,, chopped
- 4 ounces sliced sopressata,, chopped
- 4 ounces sliced mortadella,, chopped
- 4 ounces sliced Provolone cheese,, chopped
- 1 (16-ounce) jar giardiniera salad,, drained and chopped
- 1/2 cup chopped kalamata olives
- 6-8 pepperonicini,, finely chopped, plus extra for garnish
- 2 tablespoons shredded Parmesan cheese
Dressing
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil or vegetable oil
- 1 cloves garlic,, finely minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- salt and pepper
Instructions
- Combine all salad ingredients in a large bowl.
- Whisk together all dressing ingredients and season to taste with salt and pepper.
- Toss dressing with salad.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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All the yummyness of a traditional muffuletta sandwich without all the carbs!
I make the salad all the time I do at a little sugar to the dressing and people absolutely love it. A cook at the nursing home where my husband is. She asked for the recipe. I also make it with some multicolored pasta. Or you can mix the two together with the lettuce and the noodles which is also very good.
Thank you for this! I’ve made this 3 times and always get rave reviews. We had some friends over today who are Italian (and picky! Ha!) and they asked for the recipe. One of them said it was the best salad they ever had!
I made this for me. Husband in nursing home and they made it there with salad dressing, The people there loved it. So I had to make some myself and try it but I made mine with noodles for tri color and I made the sauce like you had said but I also added some sugar Worcestershire. I could’ve ate the whole thing myself. I did bring some to my husband and he said he didn’t quite like the vinegar taste but it was ok. . My sister Didn’t like it she doesn’t like the vinegar taste either
One of the best recipes I have came across. Totally love it and all of my teenage and young adults beg for this!!!!! Thanks so much.
How many servings would you say this is as a side salad? Thanks!