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muffaletta olive salad

Muffaletta Olive Salad

A vibrant, flavorful salad inspired by the famous New Orleans sandwich, featuring olives, Italian meats, provolone cheese, and fresh vegetables tossed in a simple vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: Italian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup sliced ripe olives equal parts green and black
  • 1 cup provolone cheese diced into 1/2-inch cubes
  • 1 cup salami diced into 1/4-inch pieces
  • 1 cup ham diced into 1/4-inch pieces
  • 1 cup mortadella diced into 1/4-inch pieces
  • 1 cup cherry tomatoes halved
  • 1/2 cup pepperoncini peppers sliced
  • 2 cups mixed green lettuce torn into bite-sized pieces
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons flat-leaf parsley chopped (optional)
  • 1 tablespoon fresh oregano minced (optional)
  • 1/4 cup roasted red peppers chopped (optional)
  • 2 tablespoons capers drained (optional)
For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried Italian herbs optional

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board
  • Sharp knife
  • Salad tongs
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine the sliced olives, diced provolone, salami, ham, mortadella, cherry tomatoes, pepperoncini, and red onion. Gently toss to combine.
  2. If using optional ingredients like capers, roasted red peppers, parsley, or oregano, add them now and mix gently.
  3. Add the torn lettuce to the bowl and gently fold it into the meat and olive mixture.
  4. In a small separate bowl, whisk together the olive oil and red wine vinegar. Season with salt, pepper, and dried Italian herbs if using.
  5. Drizzle the dressing over the salad and gently toss until all components are lightly coated.
  6. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar as desired.
  7. For best flavor, cover and refrigerate for 15-30 minutes before serving to allow flavors to meld together.

Notes

  • For the most authentic flavor, use quality Italian deli meats and a mix of green olives (like Castelvetrano) and black olives (like Kalamata).
  • The salad can be prepared up to a day ahead by combining all ingredients except the lettuce and dressing. Add these just before serving.
  • Leftover salad without lettuce will keep for 3 days in the refrigerator.
  • For a vegetarian version, omit the meats and double the cheese or add marinated vegetables.