New Orleans Muffuletta Salad

The first time I had a proper muffuletta was standing in a line that wrapped around Central Grocery in New Orleans, humidity sticking my shirt to my back while jazz spilled out from somewhere down the street. I took one bite of that olive salad, tangy and briny and completely overwhelming, and understood why people wait an hour in the heat. This salad version came from craving those same flavors on a Tuesday night when turning on the oven felt like too much work.

Last summer I made this for a backyard dinner when it was too hot to even think about cooking anything inside. My friend Sarah, whos been vegetarian for years, took her first bite and immediately asked if I could leave out the meat next time but double everything else. Now I make a big batch of the olive mix on Sundays and throw it on whatever greens I have during the week.

Ingredients

• 4 cups chopped romaine lettuce: Provides that satisfying crunch that stands up to the hearty toppings
• 1 cup arugula or mixed greens: Adds a peppery bite that cuts through all the rich cheeses and meats
• 1 cup cherry tomatoes halved: Little bursts of freshness that balance the salty elements
• 1/2 small red onion thinly sliced: Brings a sharp crunch that I honestly think this salad needs
• 1 cup roasted red peppers sliced: Sweet and smoky notes that tie everything together
• 1 cup green olives pitted and roughly chopped: The backbone of that classic muffuletta flavor profile
• 1/2 cup Kalamata olives pitted and sliced: Deeper saltiness that complements the brighter green olives
• 1/2 cup giardiniera chopped: That essential tangy crunch that makes a muffuletta sing
• 1/4 cup pepperoncini sliced: Just enough heat to wake up your palate without overwhelming
• 1 tablespoon capers drained: Tiny bursts of brine that amplify the olive mixture
• 3 ounces Genoa salami sliced into strips: Fatty and savory with that distinctive fennel notes
• 3 ounces mortadella or ham sliced into strips: Adds richness and a subtle sweetness
• 3 ounces provolone cheese cut into small cubes: Sharp and salty in all the right ways
• 3 ounces mozzarella cheese cut into small cubes: Creamy mildness that lets other flavors shine
• 1/4 cup extra virgin olive oil: Creates the silky base for the dressing
• 2 tablespoons red wine vinegar: Essential acid that brightens everything up
• 1 teaspoon dried oregano: That Italian herb essence that anchors the whole dish
• 1/2 teaspoon Dijon mustard: Emulsifies the dressing and adds just a tiny kick
• 1 clove garlic minced: Raw garlic might seem intense but it belongs here
• Freshly ground black pepper: Skip the salt since the olives provide plenty
• 1 cup cubed toasted Italian bread optional: For when you really want the full sandwich experience

Instructions

Build your green foundation:

Grab your biggest salad bowl and toss in the romaine arugula tomatoes red onion and roasted peppers

Create the muffuletta magic:

In a separate bowl combine green olives Kalamata olives giardiniera pepperoncini and capers until evenly distributed

Add the heartiness:

Mix the salami mortadella provolone and mozzarella into the vegetable base

Whisk up the dressing:

Combine olive oil vinegar oregano mustard garlic and black pepper until emulsified

Bring it together:

Drizzle dressing over the salad and toss gently until everything glistens

Finish with flair:

Sprinkle the olive mixture over top give one last light toss and serve with bread on the side if using

Save

This salad saved my dinner game during a heatwave last July when turning on the stove felt like a punishment. My husband actually asked if we could have it twice in one week which never happens with salad in our house.

Making It Your Own

Ive learned that the beauty here is flexibility. Sometimes I swap in kale for the romaine when I need something sturdier or add marinated artichokes if I skip the meat. The key is keeping that balance of briny crunchy creamy and fresh.

Serving Suggestions

A crisp white wine cuts through all the rich elements beautifully. I like a Sauvignon Blanc or Pinot Grigio but anything dry and cold works. For a more substantial meal serve alongside minestrone soup or a simple tomato bisque.

Make Ahead Magic

The olive mix keeps for weeks in the fridge and actually gets better over time. Prep everything except the greens and dressing up to three days ahead then just assemble when ready to eat.

• Store components separately in airtight containers
• Wait to add bread until serving time or it gets soggy
• The dressing can be made three days ahead and stored in a jar

Save

Hope this brings a little bit of New Orleans magic to your table even on the most ordinary weeknight.

Recipe FAQs

→ What ingredients make the muffuletta mix?

The muffuletta mix includes green and Kalamata olives, giardiniera, pepperoncini, and capers for a tangy, briny flavor foundation.

→ Can I omit meats for a vegetarian option?

Yes, you can leave out the salami and mortadella and add extra cheese or marinated artichoke hearts to maintain flavor and texture.

→ What dressing complements this salad?

A blend of extra-virgin olive oil, red wine vinegar, oregano, Dijon mustard, garlic, and black pepper creates a zesty and balanced dressing.

→ Is this salad gluten-free?

It is gluten-free when toasted bread cubes are omitted or served on the side, keeping the core salad naturally grain-free.

→ What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc complements the tangy and savory flavors in this dish beautifully.

→ How should I serve this salad for best texture?

Serve immediately after tossing with dressing and toppings; adding toasted bread cubes just before serving adds nice crunch.