New Orleans Muffuletta Salad

The first time I had a real muffuletta in New Orleans, I sat on a park bench near the French Market, oil dripping down my wrist, surrounded by the sounds of street musicians. That sandwich stayed with me for years, until one sweltering summer afternoon when I couldn't bear the thought of turning on my oven but needed that same bold, briny kick in my life.

I brought this to a friends backyard cookout last spring, and people kept drifting away from the burgers to hover around the salad bowl. My friend Sarah, whos sworn off sandwiches entirely for years, kept asking if she could take the leftovers home.

Ingredients

• Romaine and iceberg lettuce: The combination gives you crunch from the iceberg and substance from the romaine, creating the perfect vehicle for all those bold toppings
• Green and Kalamata olives: Using both varieties creates that signature muffuletta brininess and adds beautiful purple and green flecks throughout
• Roasted red peppers and giardiniera: These bring sweetness and authentic New Orleans kick, though Ive learned to chop them smaller than you think you need to
• Genoa salami and mortadella: The cured meats provide that essential sandwich element and savory depth, though prosciutto works in a pinch
• Provolone and mozzarella: Provolone adds sharpness while mozzarella keeps things milky and mild, balancing all those aggressive olives
• Extra-virgin olive oil and red wine vinegar: This simple emulsion is the backbone of the whole dish, so use the good stuff

Instructions

Prep your canvas:

Toss both lettuces, cherry tomatoes, and red onion in your largest bowl, giving yourself room to really mix everything later without making a mess

Build the olive salad:

Combine both olives, roasted peppers, giardiniera, capers, celery, and parsley in a separate bowl, taking your time to chop everything into small, uniform pieces

Whisk up the magic:

Shake together olive oil, vinegar, garlic, oregano, pepper, and salt until emulsified, then let it sit for at least 5 minutes to marry

Assemble the masterpiece:

Pile the olive salad, both meats, and both cheeses directly onto the lettuce, arranging them in sections rather than tossing

Bring it together:

Drizzle that dressing over everything and use tongs to gently fold it all together until every piece has kissed the vinaigrette

Save

This salad has become my go-to for summer potlucks because it travels beautifully and actually gets better as it sits. I remember bringing it to my sisters graduation party and watching it disappear while the pasta dishes sat untouched.

Making It Your Own

After making this dozens of times, Ive found that swapping in marinated artichokes for the meats creates an incredibly satisfying vegetarian version. The key is keeping that briny, tangy olive salad front and center in every bite.

What To Serve With It

Even though its a meal on its own, I almost always put out crusty Italian bread and good butter. Something about that bread and salad combination satisfies that primal muffuletta craving while keeping things lighter.

Storage And Make Ahead Tips

You can prep the olive salad and dressing up to three days ahead and keep them in separate containers. The meats can be sliced the day before, but I strongly recommend waiting to dress the salad until right before serving to prevent soggy lettuce.

• Store leftover olive salad in the fridge and use it throughout the week on sandwiches or as a condiment
• If you must make it ahead, keep the dressing separate and toss at the last possible second
• The undressed salad stays fresh for about two days, though the meats and cheeses will lose their perfect texture

Save

Whether youre avoiding bread or just craving those bold New Orleans flavors, this salad captures everything I loved about that park bench sandwich in French Market.

Recipe FAQs

→ What types of olives work best in this salad?

Green and Kalamata olives provide a balanced briny flavor, while chopped roasted red peppers and giardiniera add texture and spice.

→ Can I make this salad vegetarian?

Yes, simply omit the cured meats and add extra cheese or marinated artichoke hearts for a satisfying vegetarian option.

→ How should I serve this salad for best flavor?

Serve immediately after tossing with the dressing to keep lettuces crisp and flavors bright, optionally garnished with fresh parsley.

→ What dressing flavors complement the ingredients?

A light Italian-style dressing with olive oil, red wine vinegar, garlic, and oregano enhances the savory meats and tangy olives perfectly.

→ Are there any allergen considerations?

Contains dairy from cheeses and meat from salami and mortadella. Some giardiniera may have gluten traces; check labels if sensitive.