Muffuletta chopped salad offers a vibrant medley of flavors and textures, capturing the essence of the iconic New Orleans sandwich in a refreshing, deconstructed format.
Muffuletta Chopped Salad
Makes 4 to 6 Servings
Ingredients
- 4 cups torn ciabatta bread
- 1 cup shredded Parmesan cheese, divided
- ¼ cup plus 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ cup red wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Creole seasoning
- 3 hearts of romaine lettuce, chopped
- 1 cup chopped celery
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 (3-ounce) package sliced Genoa salami, chopped
- 1 (3-ounce) package sliced sweet Soppressata salami, chopped
- 5 slices mortadella, chopped
- 5 slices provolone cheese, chopped
- 1 cup giardiniera salad, drained and chopped
- 1 cup chopped kalamata olives
- ½ cup sliced pepperoncini
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine ciabatta, ¼ cup Parmesan, 2 tablespoons oil, and salt. Arrange in an even layer on prepared pan.
- Bake until golden brown and crisp, 10 to 15 minutes. Let cool completely.
- In a medium bowl, whisk together vinegar, garlic, Italian seasoning, Creole seasoning, and remaining ¼ cup oil. Divide mixture among 4 quart-size or 6 pint-size jars. Layer romaine, celery, bell pepper, onion, all salami, mortadella, provolone, giardiniera, olives, and pepperoncini in jars. Top with croutons, and cover with lid. Keep cold until ready to serve. Shake jar just before serving to toss salad with dressing.
Notes
Kitchen Tip
This can also be made in 1 large container instead of individual portions if you prefer.
This can also be made in 1 large container instead of individual portions if you prefer.
