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!
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. My wife is 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 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.
Notes
Give the salad another quick toss before serving.
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.
