New Orleans Muffuletta Salad

The first time I had a proper muffuletta in New Orleans, I sat on a curb in the French Quarter with oil dripping down my wrist and a crowd of locals laughing nearby. When I got back to my tiny apartment kitchen, I kept craving those briny, punchy flavors but didn't always want to commit to an entire towering sandwich. So I started deconstructing it into a salad, and honestly, it's become my go-to for when I want something that feels indulgent but doesn't require two hours of preparation.

Last summer I brought this to a potluck and watched three different people ask for the recipe before they even finished their first plate. Something about the combination of salty cured meats, creamy cheeses, and that punchy olive relish makes people's eyes light up.

Ingredients

• Mixed pitted olives: The backbone of the whole dish, so don't skimp here. I like a mix of bright green cerignolas and mellow black kalamatas for balance.
• Roasted red peppers: These bring a subtle sweetness that cuts through all the salt and acid.
• Capers: Rinse them well unless you want an unexpectedly aggressive punch of brine.
• Romaine lettuce: Sturdy enough to hold up to the heavy toppings without wilting into sadness.
• Provolone and mozzarella: The provolone adds sharpness while mozzarella keeps things creamy and mild.
• Salami and mortadella: Classic muffuletta meats, but honestly any cured meats you love will work beautifully.

Instructions

Make the olive relish first:

Toss your chopped olives, roasted peppers, capers, celery, pepperoncini, and parsley in a bowl with the olive oil, vinegar, and oregano. Let it hang out while you prep everything else, the flavors really need that time to become friends.

Build your base:

Pile that chopped romaine into your biggest salad bowl, then arrange the tomatoes, cheeses, and meats on top like you're creating something worth Instagramming even though you're just feeding yourself on a Tuesday.

The grand finale:

Spoon that olive relish over everything and either toss it all together for chaos or leave it composed for people who like to choose their own adventure. Garnish with torn basil and maybe some crusty bread if you're feeling carbagey.

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My sister texted me at midnight last week asking for this recipe because she'd dreamt about the olive relish. That's when you know you've got something special on your hands.

Making It Your Own

I've played around with this base so many times and it rarely disappoints. Sometimes I'll add marinated artichokes or swap in sharp cheddar if that's what's lurking in my cheese drawer. The olive relish is forgiving too, throw in whatever jarred things speak to you at the grocery store.

What To Drink With It

A crisp white wine cuts through all that richness beautifully, or go full New Orleans with an ice cold beer. The acidity in a Sauvignon Blanc or Pinot Grigio is perfect alongside all those salty, fatty elements.

Getting Ahead

The olive relish actually improves overnight, so I often make a double batch and keep it in the fridge for emergency salads or impromptu cheese boards. Just don't add it to the greens until you're ready to eat, nobody likes a sad, wilted situation.

• Chop your veggies and meats the night before and store them in separate containers
• Keep the olive relish in a jar, it'll last up to a week and gets better with time
• If taking this to a picnic, pack the relish separately and toss right before serving

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There's something deeply satisfying about taking a sandwich everyone loves and turning it into something you can eat with a fork and feel slightly virtuous about.

Frequently Asked Questions

→ What is the olive relish made of?

The olive relish combines mixed pitted olives, roasted red peppers, capers, celery, pepperoncini, fresh parsley, olive oil, red wine vinegar, dried oregano, and black pepper, creating a tangy and flavorful topping.

→ Can this salad be made vegetarian?

Yes, simply omit the salami and mortadella and add extra cheese or marinated artichokes to keep the salad hearty and satisfying.

→ Is there a gluten-free option available?

Yes, serve the salad without crusty Italian bread or substitute with gluten-free bread to maintain gluten-free status.

→ How should the olive relish be prepared in advance?

Prepare the olive relish up to a day ahead and let it sit refrigerated to allow flavors to meld and deepen before assembling the salad.

→ What beverages pair well with this salad?

A crisp Sauvignon Blanc or a light beer complements the savory and tangy flavors in this salad nicely.