Chopped Muffuletta Salad

I’m a huge fan of muffuletta sandwiches. I’ve made them many times, and usually with my own olive salad. Anita’s a lover of olives, so it works out for all of us!Chopped Muffuletta SaladThis twist takes the classic muffuletta sandwich and turns it into a great side salad. Full of all the things that make a muffuletta great, such as salami, provolone and olives!

Chopped Muffuletta Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6


For the salad

  • 24 small pimento-stuffed green olives halved
  • 1 4 ounce jar diced pimentos, drained
  • 4 ounces provolone cheese cubed
  • 1/2 cup pepperoncini drained, stemmed, and sliced into rings
  • 1 large head romaine lettuce rinsed and chopped (note: make sure you dry the lettuce completely after rinsing)
  • 4 ounces dry salami sliced into strips
  • 1/4 red onion finely dices
  • 1 pint cherry tomatoes halved

For the vinaigrette

  • 3 tablespoons olive oil
  • 2 inches of anchovy paste or to taste
  • 2 tablespoons red wine vinegar
  • 1 garlic clove minced
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sugar


  • Combine all of the salad ingredients in a large bowl. Gently toss to mix.
  • Combine the vinaigrette ingredients in a jar. Seal and shake until well combined.
  • Serve salad in bowls, lightly drizzled with the dressing. Do not dress too far in advance of serving or the salad will get soggy.

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