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.

Nutrition