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
- 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
- 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
- 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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13 thoughts on “Muffaletta Salad”
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.
This was one of the best salads I’ve ever made. I made it for my family with gumbo for Mardi Gras day. It makes a good size salad and we cleaned it. I can’t wait to make it again. Thank you so much for the recipe.
Do you use 2 different kinds of olives? In the picture, it looks like manzanillo olives also.
I want your Recipe please
Is this amount for 4 persons?
Do you use the hot giardiniera or the regular?
I use regular but you can use hot if you want the spiciness.
I have made this salad twice. For my family. It is a keeper for sure. The salad dressing is a must because it compliments the ingredients and brings them all together. It requires preparation in the chopping of the ingredients but it is worth the time and effort. Enjoy!
how many does this recipe serve?
What is the net carb?
This salad is calling my name, Christin! It’s so pretty with all of those colors! I love muffaletta sandwiches, so I can only imagine how delicious this must taste!
Oh my goodness, what a GORGEOUS salad, Christin! How totally genius to take everything from a muffaletta sandwich and put it in salad form!