Muffaletta Salad
Muffaletta salad turns classic New Orleans sandwich flavors into a chopped Italian‑inspired salad with olive salad, salami, mortadella, mozzarella, and zesty vinaigrette.
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This muffaletta salad takes the classic New Orleans sandwich flavors — olive salad, Genoa salami, mortadella, mozzarella, and provolone — and turns them into a bright, easy chopped salad with Italian herbs and vinaigrette. The bold olive salad dressing and layers of cured meats create the same savory, tangy taste you expect from a muffaletta but in a lighter, refreshing format. If you love bold Italian‑inspired salads, try my warm bean and chard panzanella salad or this fresh summer panzanella salad.
Why You’ll Love This Recipe
- Classic muffaletta flavor – All the olive salad and cured meats you love are in a lighter salad version.
- Quick and hearty – Ready in about 20 minutes, great for lunch, dinner, or gatherings.
- Crowd‑pleasing – Big, bold flavors make this salad perfect for entertaining.
Key Ingredients in This Recipe
- Bread – Making croutons is a great way to give a second life to stale hearty bread! In this recipe I use day-old Italian bread tossed with sesame seeds to mimic the signature muffaletta bread that can be difficult to find outside of New Orleans.
- Iceberg lettuce – Iceberg lettuce also called crisphead lettuce looks similar to cabbage though the leaves are much more tender and watery.
- Sopressata – This type of salami (like the Italian version of Saucisson sec) is a coarsely ground, fatty, dry-cured pork saladmi made with black pepper and garlic. It’s similar to Genoa salami.
- Mortadella – While many other sausages have a coarse grind of meat, Mortadella is cooked, cured pork emulsified into a purée combined with cubes of fat, peppercorns, pistachios and other spices.
- Capicola – Capicola or coppa is made from dry-cured pork neck, specifically the muscle running from the neck to the rib of the pig, spiced with cloves, cinnamon and nutmeg. It’s deep red and marbled with white fat in the muscle fibers.
- Provolone – Provolone is a semi-soft Italian cheese with a mild flavor and smooth, creamy texture similar to low-moisture mozzarella. I cube the cheese though if you can only find deli slices you can chop it.
- Olives – While muffaletta contains a chopped mixed olive and giardiniera salad topping I simply half some pitted green castelvetrano olives to garnish the salad.
- Giardiniera – There are two styles of Giardiniera – Italian (which I use) made with pickled mixed vegetables like cauliflower, carrots, celery, peppers in a vinegary brine while in Chicago-style the pickled vegetable mix is then marinated in olive oil after it’s pickled.
- Pepperoncini – This Italian hot chili pepper is a light yellowish green color with a mild heat.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best texture and flavor, don’t dress the whole salad at once. Toss only part of the greens with vinaigrette, then add more as needed. This prevents the salad from becoming soggy and keeps every bite crisp.
Swaps and Substitutions
- Olive salad: If olive salad isn’t available, chop a mix of green olives, black olives, and giardiniera with Italian herbs.
- Salami: Capicola or soppressata can be used in place of Genoa salami for similar cured meat flavor.
- Mortadella: Ham or prosciutto can replace mortadella if you prefer.
- Mozzarella and provolone: Fresh mozzarella or fontina can be used instead of provolone.
- Greens: Substitute arugula or mixed baby greens for romaine and radicchio.
How to Make Muffaletta Salad (Step-by-Step)
Add the olive oil, vinegar and garlic to a small mixing bowl. Whisk to combine and season with salt and pepper. Set aside until ready to use.
Heat oven to 350ºF (180ºC). Toss the cubed bread with the oil and sesame seeds. Season with salt and pepper.
Spread in an even single layer on a rimmed baking sheet. Bake until the croutons are crispy and golden brown, about 18 to 20 minutes. Set aside and let cool. Keep the croutons stored in an airtight container for up to two weeks.
Add the lettuce and radicchio to a salad bowl or large mixing bowl. Top with the sopressata, mortadella, capicola, provolone, giardiniera, olives and pepperoncini. Add half the croutons and drizzle salad dressing over top.
Use tongs to toss to combine. Top with the remaining croutons and serve.
How to Serve This Muffaletta Salad
- For lunch: Serve muffaletta salad with crusty Italian bread or focaccia.
- For picnics and parties: Divide into individual cups or bowls for easy grab‑and‑go portions.
- With proteins: Add grilled chicken, shrimp, or steak for a heartier meal.
- With sides: Pair with roasted vegetables or a simple antipasto platter for a full spread.
How to Store his Muffaletta Salad
- Refrigerator: Store leftover muffaletta salad in an airtight container for up to 2 days.
- Vinaigrette: Store extra vinaigrette separately to maintain crisp greens.
- Meats and cheese: Store meats and cheese separately if you plan to assemble later.
- Prep ahead: Chop all vegetables and meats a few hours ahead, then toss with dressing just before serving.
FAQ – Frequently Asked Questions
Does muffaletta salad taste like a muffaletta sandwich?
Yes. Muffaletta salad has the same briny, savory flavors of a muffaletta sandwich thanks to the olive salad and Italian cured meats.
Can muffaletta salad be made ahead of time?
Yes. Muffaletta salad can be prepped ahead by chopping the vegetables and meats and storing them separately, then tossing with dressing just before serving.
What meats are in muffaletta salad?
Muffaletta salad typically includes Genoa salami and mortadella for savory, salty cured meat flavor.
Can muffaletta salad be made vegetarian?
Yes. Muffaletta salad can be made vegetarian by omitting cured meats and adding extra olives, artichokes, or roasted vegetables for flavor.
Other Recipes to Try
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Muffaletta Salad
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Ingredients:
For the dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the sesame croutons:
- 4 cups 1” cubes day-old sesame Italian bread
- ⅓ cup extra-virgin olive oil
- 2 tablespoons toasted white sesame seeds
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the salad and assembly:
- 1 small head iceberg lettuce, chopped
- ½ small head radicchio, chopped
- 3 ounces sliced and chopped sweet sopressata
- 2 ounces mortadella, chopped
- 2 ounces capicola, chopped
- ½ cup cubed Provolone cheese
- ½ cup Giardiniera, (pickled Italian vegetable salad), roughly chopped
- ⅓ cup pitted castelvetrano olives
- 2 tablespoons thinly sliced pepperoncini peppers
Instructions:
For the dressing:
- Add the olive oil, vinegar and garlic to a small mixing bowl. Whisk to combine and season with salt and pepper. Set aside until ready to use.
For the sesame croutons:
- Heat oven to 350ºF (180ºC). Toss the cubed bread with the oil and sesame seeds. Season with salt and pepper.
- Spread in an even single layer on a rimmed baking sheet. Bake until the croutons are crispy and golden brown, about 18 to 20 minutes. Set aside and let cool. Croutons can be kept in an airtight container for up to two weeks.
For the salad and assembly:
- Add the lettuce and radicchio to a salad bowl or large mixing bowl. Top with the sopressata, mortadella, capicola, provolone, giardiniera, olives and pepperoncini. Add half the croutons and drizzle salad dressing over top.
- Use tongs to toss to combine. Top with the remaining croutons and serve.
Notes:
For the best texture and flavor, don’t dress the whole salad at once. Toss only part of the greens with vinaigrette, then add more as needed. This prevents the salad from becoming soggy and keeps every bite crisp.
Nutrition:
Calories: 812kcal | Carbohydrates: 42g | Protein: 22g | Fat: 72g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 2078mg | Potassium: 429mg | Fiber: 4g | Sugar: 12g | Vitamin A: 891IU | Vitamin C: 13mg | Calcium: 203mg | Iron: 3mg
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I am not skilled in the kitchen, but this recipe was easy and delicious! It’s also really fun to say! It was a big hit at our community dinner!