New Orleans Muffuletta Salad (Printable Version)
Zesty New Orleans-inspired salad with halal deli meats, mixed olives, roasted peppers, and tangy vinaigrette. Easy to prepare.
# What You’ll Need:
→ Salad Base
01 - 6 cups mixed salad greens (romaine, iceberg, or spring mix), washed and torn
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, sliced
04 - 1/2 small red onion, thinly sliced
→ Muffuletta Mix
05 - 1 cup green olives, pitted and chopped
06 - 1 cup black olives, pitted and chopped
07 - 1/2 cup roasted red peppers, diced
08 - 1/4 cup pickled giardiniera, chopped
09 - 1/4 cup fresh parsley, chopped
→ Halal Deli Meats & Cheese
10 - 3.5 oz halal beef salami, thinly sliced and cut into strips
11 - 3.5 oz halal turkey breast, thinly sliced and cut into strips
12 - 3.5 oz provolone cheese, thinly sliced and cut into strips
13 - 3.5 oz mozzarella cheese, cubed
→ Vinaigrette
14 - 1/4 cup extra-virgin olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 clove garlic, minced
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon black pepper
19 - 1/4 teaspoon salt
# Directions:
01 - In a large salad bowl, arrange salad greens, cherry tomatoes, cucumber, and red onion to create an even foundation.
02 - In a medium bowl, combine green olives, black olives, roasted red peppers, giardiniera, and parsley. Mix thoroughly to create the signature muffuletta olive blend.
03 - Scatter halal beef salami, turkey breast, provolone, and mozzarella evenly over the greens.
04 - Spoon the muffuletta olive salad evenly over the top of the meats and cheese.
05 - In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, black pepper, and salt until fully emulsified.
06 - Drizzle the vinaigrette over the salad just before serving. Toss gently to combine, or serve layered for visual presentation.
# Top Tips:
01 -
- This salad gives you all the incredible flavors of a traditional New Orleans muffuletta sandwich without the heaviness of a whole loaf of bread.
- You can prep most components ahead of time, making it perfect for those evenings when cooking feels like too much but takeout feels like giving up.
02 -
- The olive salad tastes even better when made a day ahead, allowing those flavors to fully develop in the refrigerator.
- Keeping the vinaigrette separate until serving prevents the greens from wilting, a mistake I made the first few times I prepared this.
03 -
- Cutting the deli meats and cheeses into strips rather than using whole slices ensures better distribution and makes the salad easier to eat without awkwardly wrestling with large pieces.
- Slightly warm the olive salad to room temperature before adding it to your salad, as cold ingredients straight from the refrigerator can dull the flavors.