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 recipe is based on a recipe from The Fromagetta.
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!
Servings 6
Calories 204kcal
Ingredients
For the salad
- 24 pimento-stuffed green olives halved
- 4 ounce pimentos diced, drained
- 4 ounces provolone cheese cubed
- ½ 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
- 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.
Nutrition
Calories: 204kcal | Carbohydrates: 8g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 977mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1577IU | Vitamin C: 43mg | Calcium: 175mg | Iron: 2mg
Nutritional values are approximate.