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Muffaletta Salad

This salad is basically a whole New Orleans-style Muffaletta sandwich, minus the bread and plus the sass. Packed with meats, cheese, olives, and a punchy homemade dressing, it’s like your favorite deli exploded into a party bowl—and yes, it’s totally worth the chopping.
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Prep Time 25 minutes
Course Salad
Servings 6

Equipment

  • Cutting board
  • Sharp Knife
  • Large salad bowl
  • Small bowl
  • Whisk

Ingredients
  

  • 9 ounces Romaine lettuce about 8 cups, chopped
  • 1 celery stalk chopped
  • 1 red bell pepper seeded and chopped
  • ½ small red onion finely chopped
  • 4 ounces sliced salami chopped
  • 4 ounces sliced sopressata chopped
  • 4 ounces sliced mortadella chopped
  • 4 ounces Provolone cheese chopped
  • 1 16-ounce jar giardiniera, drained and chopped
  • ½ cup chopped kalamata olives
  • 6 to 8 pepperoncini peppers stems removed and finely chopped (plus extra for garnish)
  • 2 tablespoons shredded Parmesan cheese

Dressing

  • 3 tablespoons red wine vinegar
  • ¼ cup olive oil
  • 1 garlic clove finely minced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • Salt and pepper to taste

Instructions

  • Chop All the Things: Cut up all the meats, cheese, and veggies into small, bite-sized pieces. The smaller the better—every bite should be a flavor party.
    9 ounces Romaine lettuce, 1 celery stalk, 1 red bell pepper, ½ small red onion, 4 ounces sliced salami, 4 ounces sliced sopressata, 4 ounces sliced mortadella, 4 ounces Provolone cheese, ½ cup chopped kalamata olives, 2 tablespoons shredded Parmesan cheese, 1 16-ounce jar giardiniera, drained and chopped
  • Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, garlic, oregano, and basil. Add salt and pepper until it tastes just right.
    3 tablespoons red wine vinegar, ¼ cup olive oil, 1 garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, Salt and pepper
  • Toss the Salad: Put all the chopped ingredients into a big bowl. Pour the dressing over the top and toss until everything’s coated and happy.
  • Garnish and Serve: Top it off with some extra pepperoncini for flair and a bit more kick. Serve right away or chill for later—either way, it slaps.
    6 to 8 pepperoncini peppers