New Orleans Muffuletta Salad (Printable Version)

A vibrant salad blending olives, cured meats, cheeses, and fresh greens with a zesty olive relish.

# What You’ll Need:

→ Olive Relish

01 - 1 cup mixed pitted olives (green and black), chopped
02 - 1/4 cup roasted red peppers, chopped
03 - 2 tablespoons capers, rinsed and chopped
04 - 2 tablespoons celery, finely diced
05 - 2 tablespoons pepperoncini, chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1/2 teaspoon dried oregano
10 - Freshly ground black pepper, to taste

→ Salad Components

11 - 6 cups romaine lettuce, chopped
12 - 1 cup grape tomatoes, halved
13 - 1/2 cup provolone cheese, cubed
14 - 1/2 cup mozzarella cheese, cubed
15 - 1/2 cup salami, sliced into strips
16 - 1/2 cup mortadella or ham, sliced into strips
17 - 1/4 cup red onion, thinly sliced

→ Optional Garnish

18 - 1/4 cup fresh basil leaves, torn
19 - Crusty Italian bread (omit for gluten-free)

# Directions:

01 - In a medium bowl, combine all olive relish ingredients. Stir well and let sit while you prepare the salad to allow flavors to meld.
02 - In a large salad bowl, arrange the chopped romaine lettuce. Top with grape tomatoes, provolone, mozzarella, salami, mortadella or ham, and red onion.
03 - Spoon the olive relish evenly over the salad.
04 - Gently toss to combine, or serve with the olive relish on top for a composed presentation. Garnish with fresh basil leaves if desired, and serve with slices of crusty Italian bread on the side (optional).

# Top Tips:

01 -
  • You get all the bold, briny satisfaction of a muffuletta without the carb heavy bread
  • The olive relish doubles as a killer tapenade for crackers tomorrow
  • It looks impressive on the table but comes together in under 20 minutes
02 -
  • The olive relish needs at least 15 minutes to meld, but overnight in the fridge is absolute perfection
  • Don't dress the salad until right before serving or you'll end up with soggy lettuce, which is basically a salad crime
03 -
  • A food processor makes quick work of the olive relish chop, but don't turn it into paste, you want texture
  • Room temperature cheeses taste better here, so take them out of the fridge while you prep

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