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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
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
204
kcal
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.
Nutrition
Calories:
204
kcal
|
Carbohydrates:
8
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
29
mg
|
Sodium:
977
mg
|
Potassium:
366
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1577
IU
|
Vitamin C:
43
mg
|
Calcium:
175
mg
|
Iron:
2
mg