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I’m a huge fan of muffuletta sandwiches. I’ve made them many times, and usually with my own olive salad. My wife is a lover of olives, too. And boy did we ever love this chopped muffuletta salad!

This 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! This chopped muffuletta salad is a wonderful change. And it’s great if you’re skipping the bread but miss the taste of the sandwich!

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This recipe is based on a recipe from The Fromagetta.

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4 from 1 vote

Chopped Muffuletta Salad

I’m a huge fan of muffuletta sandwiches. I’ve made them many times, and usually with my own olive salad. My wife is a lover of olives, so it works out for all of us!

Course Side

Cuisine American

Keyword olives, salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 204kcal

Author Based on a recipe from The Fromagette

Ingredients

For the salad

24 pimento-stuffed green olives halved
4 ounce pimentos diced, drained
4 ounces provolone cheese cubed
½ cup peperoncini drained, stemmed, and sliced into rings
1 head romaine lettuce rinsed and chopped (note: make sure you dry the lettuce completely after rinsing)
4 ounces dry salami sliced into strips
¼ red onion finely dices
1 pint cherry tomatoes halved

For the vinaigrette

3 tablespoons olive oil
2 inches anchovy paste or to taste
2 tablespoons red wine vinegar
1 clove garlic minced
1 tablespoon Dijon mustard
¼ teaspoon ground black pepper
1 teaspoon sugar

Instructions

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.