New Orleans Muffuletta Salad

Last summer my cousin from New Orleans visited and literally changed how I think about salads. She tossed together this incredible mixture on my tiny apartment balcony during a heatwave, and Ive been obsessed ever since.

I served this at a Labor Day picnic and watched three different people ask for the recipe before they even finished their first helping. Something about those briny olives and rich cured meats just makes people happy.

Ingredients

• Mixed olives: Use whatever combination you love, just make sure they are pitted to save yourself from dental disaster later
• Roasted red peppers: Jarred works perfectly here, no need to fire roast your own
• Capers: Rinse them well unless you want everything aggressively salty
• Romaine lettuce: Sturdy enough to hold up to all those heavy toppings without getting sad and wilted
• Provolone and mozzarella: The provolone brings sharpness while mozzarella adds that creamy mildness
• Salami and mortadella: Classic muffuletta meats, but ham works if you cant find mortadella at your store
• Red onion: Thinly sliced is key, nobody wants an overwhelming onion chunk in their salad

Instructions

Make the olive relish first:

Combine all relish ingredients in a medium bowl and let them hang out together while you prep everything else, those flavors need time to become friends

Build your salad base:

Pile that romaine into your biggest bowl and arrange all the pretty toppings, tomatoes, cheeses, meats, and onion, right on top like youre plating a masterpiece

Add the magic:

Spoon that olive relish all over the top, either toss everything together wildly or serve it composed and let everyone mix their own

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This salad has officially become my go to when I need to feed a crowd but do not want to turn on the oven, especially during those brutal summer months when cooking anything feels like punishment.

Make It Your Own

I have discovered that marinated artichoke hearts make an incredible addition to the relish, and sometimes I swap in arugula for half the romaine when I want something peppery and more bitter.

Serving Suggestions

This works beautifully as a main course but also shines as part of a bigger spread, especially alongside some grilled corn or roasted potatoes for a more substantial meal.

Storage and Prep

Keep the olive relish separate from the greens until serving time, otherwise you will end up with soggy lettuce which is honestly just sad. The relish keeps for a week in the fridge and is amazing on sandwiches too.

• Store greens and relish in separate airtight containers
• Add delicate fresh herbs right before serving so they do not get brown and sad
• This salad does not reheat well, but leftovers make a fantastic lunch the next day

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There is something deeply satisfying about eating all those classic sandwich flavors in salad form, lighter but still completely indulgent.

Recipe Questions & Answers

→ What gives the salad its signature flavor?

The olive relish made with mixed olives, roasted red peppers, capers, and pepperoncini adds a tangy, zesty punch that defines the salad’s bold taste.

→ Can I make this salad gluten-free?

Yes, simply omit the crusty Italian bread or substitute with gluten-free bread to keep the dish gluten-free.

→ Is it possible to prepare any components ahead of time?

The olive relish can be prepared a day in advance to allow the flavors to deepen and meld beautifully.

→ What variations can be made for vegetarians?

Omit the cured meats and add extra cheeses or marinated artichokes for a vegetarian-friendly option without sacrificing flavor.

→ What beverages pair well with this salad?

A crisp Sauvignon Blanc or a light beer complements the rich flavors and balance of this dish perfectly.