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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- 1 (9-ounce) bag Romaine lettuce
- 1 celery stalk, chopped
- 1 red bell pepper, seeded and chopped
- ½ 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
- ½ cup chopped kalamata olives
- 6-8 pepperonicini , finely chopped, plus extra for garnish
- 2 tablespoons shredded Parmesan cheese
- 3 tablespoons red wine vinegar
- ¼ cup olive oil or vegetable oil
- 1 cloves garlic, finely minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- salt and pepper
- 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.
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