Muffuletta Chopped Salad
with olives / provolone / salami

Name: Muffuletta Chopped Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp Vinegar, red or white wine; 1 tsp Oregano, dried; 1 tsp Garlic powder; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 4 oz Bread, ciabatta or focaccia, cubed or torn; 6 oz Cauliflower, small florets (look for pre-chopped to save time; sub shredded carrots); 2 stalks Celery, thinly sliced; 4 oz Cheese, provolone, chopped or shredded; 4 oz Salami, chopped; 3 oz Prosciutto (opt), sliced (sub thinly sliced deli ham); 1/2 cup Olives, any mix, pitted and roughly chopped; 1 cup Bell peppers, from a jar of roasted red peppers, sliced; 8 oz Lettuce, romaine, chopped; 1/3 cup Peppers, jarred pepperoncini (opt) (sliced)

Active: 30 Total: 30

Original GF Paleo Vegetarian

The muffaletta sandwich is a beloved New Orleans classic, filled with cured meats and cheese and topped off with rich, briny olive salad. While it can be tough to find a good one outside of the Crescent City, it's easy to enjoy the same flavors at home in a satisfying salad. Laissez les bons temps rouler!
Smarts: Part of a muffaletta's appeal is the way the oil and brine from the olive salad soaks into the bread, giving it savory richness. We found we could get a similar effect by adding soft, chewy chunks of bread to the salad. Feel free to make croutons (or use store bought ones) if you prefer.

Ingredients

Metric

Servings:

Italian Dressing:

Vinegar, red or white wine - 2 Tbsp
Oregano, dried - 1 tsp
Garlic powder - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp

Muffuletta Chopped Salad:

Bread, ciabatta or focaccia - 4 oz , cubed or torn
Cauliflower - 6 oz , small florets (look for pre-chopped to save time; sub shredded carrots)
Celery - 2 stalks , thinly sliced
Cheese, provolone - 4 oz , chopped or shredded
Salami - 4 oz , chopped
Prosciutto (opt) - 3 oz , sliced (sub thinly sliced deli ham)
Olives, any mix - 1/2 cup , pitted and roughly chopped
Bell peppers, from a jar of roasted red peppers - 1 cup , sliced
Lettuce, romaine - 8 oz , chopped
Peppers, jarred pepperoncini (opt) - 1/3 cup (sliced)

Prep

Bread / Cauliflower / Celery / Cheese / Salami / Prosciutto / Olives / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make dressing - Whisk together vinegar, oregano, garlic powder, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)
Lettuce - Prep as directed.

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Make

In a large serving or mixing bowl, combine lettuce, bread cubes, cauliflower, and celery. Toss with half the dressing.
Divide salad among serving plates and top each with cheese, salami, prosciutto, olives, roasted peppers, and pepperoncini (if using).
Serve salads with remaining dressing to drizzle over top. Enjoy!

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