Muffuletta Panzanella Salad
 
Ingredients
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon honey
  • 1 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 pint assorted cherry tomatoes
  • 2 cups olive salad*
  • ½ pound sliced fresh mozzarella cheese, torn
  • ¼ pound thinly sliced provolone cheese, cubed
  • ¼ pound thinly sliced Genoa salami, cut into strips
  • ¼ pound thinly sliced prosciutto, torn
  • ¼ pound thinly sliced mortadella, cubed
  • ¼ pound thinly sliced soppressata, cut into strips
  • 10 cups mixed fresh baby greens
  • 2 cups croutons
Instructions
  1. In a large bowl, whisk together vinegar, parsley, honey, pepper, and garlic. Add tomatoes, olive salad, cheeses, and meats, tossing to combine. Divide greens among 10 serving plates. Top each serving with 1 cup muffuletta salad and croutons. Salad will keep refrigerated for up to 1 week.
Notes
*We used Boscoli Italian Olive Salad.
Recipe by Louisiana Cookin' at https://louisianacookin.com/muffuletta-panzanella-salad/