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Muffuletta Chopped Salad
with olives / salami / cashews

Active: 30 Total: 30

The muffuletta sandwich is a beloved New Orleans classic, filled with cured meats and 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!



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:
  • Cauliflower - 6 oz , small florets (look for pre-chopped to save time; sub shredded carrots)
  • Celery - 2 stalks , thinly sliced
  • 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
  • Cashews - 1/3 cup
  • Peppers, jarred pepperoncini (opt) - 1/3 cup (sliced)


  1. Cauliflower / Celery / Salami / Prosciutto / Olives / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. 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)

  3. Lettuce - Prep as directed.

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  1. In a large serving or mixing bowl, combine lettuce, cauliflower, and celery. Toss with half the dressing.

  2. Divide salad among serving plates and top each with salami, prosciutto, olives, roasted peppers, cashews, and pepperoncini (if using). 

  3. Serve salads with remaining dressing to drizzle over top. Enjoy!



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