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Stacked Muffuletta Salad

Category: Discover America's Diverse Culinary Regions

This visually striking salad captures the essence of a classic New Orleans muffuletta, presented in vibrant layers. Cured meats, such as salami and mortadella, alternate with strips of provolone and mozzarella atop a crisp bed of romaine and spinach. A house-made olive salad featuring capers, giardiniera, and roasted red peppers delivers tang and zest in every bite. Finished with basil and optional pepperoncini, this dish is versatile for entertaining or a satisfying main. Serve with crusty bread for extra appeal and enjoy flavors melding with a brief chill if desired.

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Updated on Tue, 27 May 2025 11:51:21 GMT
Stacked Muffuletta Salad with olives and tomatoes. Save
Stacked Muffuletta Salad with olives and tomatoes. | krispyrecipes.com

This stacked muffuletta salad is my favorite way to put a fresh, colorful spin on the legendary New Orleans sandwich It makes a perfect centerpiece for gatherings – all the zippy flavors of olives cured meats and cheese layered over crisp greens and finished with a punchy olive salad

I made this for a Mardi Gras party once and everyone raved about the mix of textures and bright flavors Now it is a go to when I want something festive but not fussy

Ingredients

  • Mixed green and black olives: Chosen for their brininess and robust flavor Pick ones that are firm and well packed in brine for best taste
  • Pickled giardiniera: Adds tang and crunch Choose colorful varieties with crisp veggies
  • Capers: Bring savory pops Rinse well to temper their saltiness
  • Roasted red peppers: Give sweetness and color Jarred peppers should be soft but not mushy
  • Fresh parsley: Offers brightness Always use fresh for the best aroma
  • Garlic: Adds a gentle kick Use freshly minced for most flavor
  • Red wine vinegar: Provides acidic balance A good brand makes a difference here
  • Extra virgin olive oil: Enriches and ties together Always go for cold pressed and green hued oil
  • Dried oregano: A classic Mediterranean note Check freshness for strongest taste
  • Freshly cracked black pepper: Rounds out the flavors Grind just before using
  • Romaine lettuce: Brings crunch and structure Look for crisp vibrantly colored leaves
  • Baby spinach: Boosts nutrition and soaks up dressing Use baby leaves for tenderness
  • Grape tomatoes: Lend juicy sweetness Halve them to soak up dressing
  • Red onion: Adds a sharp bite Slice extra thin for mildness
  • Genoa salami: Delivers a traditional Italian cured flavor Ask for freshly sliced at the deli if possible
  • Mortadella or ham: Includes silky savory protein Mortadella is traditional but mild ham works
  • Provolone cheese: Brings mellow richness Choose aged provolone for a deeper flavor
  • Mozzarella cheese: Offers creamy softness Opt for whole milk, low moisture mozzarella
  • Fresh basil: For fragrant finish Tear just before using for best aroma
  • Pepperoncini: Adds mild heat and color Use jarred rings for easy garnish

Each ingredient plays a role in creating the classic muffuletta layers Pick quality meats and cheeses from a deli counter for the best experience

Step-by-Step Instructions

Prepare the Olive Salad:
Combine chopped olives giardiniera capers roasted red peppers parsley and garlic in a medium mixing bowl Pour in red wine vinegar and olive oil Sprinkle with dried oregano and crack in black pepper Stir thoroughly and let this olive salad marinate at room temperature as you prep the other ingredients The longer it sits the better the flavor meld
Layer the Greens:
In a large shallow serving dish or platter spread out the chopped romaine lettuce and baby spinach in an even layer This base should be fluffy and spacious so the toppings do not overcrowd
Add Tomatoes and Onion:
Scatter the halved grape tomatoes and thinly sliced red onion over the greens Even distribution helps every serving get sweet juicy tomato and a hint of onion bite
Arrange Meats and Cheeses:
Neatly lay the Genoa salami mortadella or ham provolone and mozzarella in strips or decorative stacks across the salad base You can make repeating rows or concentric circles for visual appeal Take your time with this step for the prettiest presentation
Spoon Over the Olive Salad:
Generously spoon the marinated olive salad across the arranged meats and cheeses Try to drizzle some of the herby vinaigrette evenly so each bite is flavorful
Garnish for Finish:
Top the salad with torn fresh basil leaves for aroma and vibrancy Scatter sliced pepperoncini if you enjoy a gentle tangy heat
Chill or Serve:
You can serve this salad immediately for bold textures or cover and chill for up to an hour if you want flavors to meld even more Use salad tongs for serving to get a good mix in every portion
A stacked muffuletta salad on a plate. Save
A stacked muffuletta salad on a plate. | krispyrecipes.com

I always use Sicilian green olives in my olive salad because their flavor is unbeatable One summer my dad and I competed to stack the meatiest muffuletta salads and ended up laughing until we cried – now every time I make this it brings back good family memories

Storage Tips

This salad is best served soon after assembling but leftovers can be covered and kept in the fridge for up to two days If storing make sure to drain off excess vinaigrette before refrigerating so the greens stay firm The flavors will only get stronger as they sit

Ingredient Substitutions

If you need a vegetarian version double up on the mozzarella and provolone and add roasted vegetables such as zucchini or eggplant For more heat swap in hot giardiniera or sprinkle in crushed red pepper flakes You can use turkey instead of ham for a lighter option

Serving Suggestions

Pile this salad onto toasted baguette slices for a fun handheld appetizer Or serve it as a show stopping main at your next picnic or potluck For a party platter add a swirl of extra olive oil and big chunks of rustic bread on the side

A stacked muffuletta salad on a plate. Save
A stacked muffuletta salad on a plate. | krispyrecipes.com

Cultural and Historical Context

The muffuletta originated with Italian immigrants in New Orleans This salad honors those Sicilian roots while making the classic sandwich lighter and perfect for sharing You can taste the lively mix of cultures in every briny crunchy bite

Recipe FAQs

→ How do I prepare the olive salad?

Chop olives, giardiniera, and capers, then mix with red peppers, garlic, parsley, red wine vinegar, olive oil, oregano, and black pepper. Let it marinate for best flavor.

→ Can I make this salad vegetarian?

Yes, simply omit the cured meats and add more cheeses or your favorite roasted vegetables for a flavorful version.

→ What kind of bread pairs well?

Serve with toasted baguette slices or sturdy crusty bread to bring classic muffuletta character to the dish.

→ How can I adjust the olive salad's tanginess?

Add more red wine vinegar for extra tang or more olive oil to mellow the flavors according to your taste.

→ Is it best to serve immediately or chill?

The salad can be served right away, but chilling for up to an hour helps flavors meld beautifully.

→ Does this salad contain common allergens?

Yes, it contains milk (cheeses) and pork (meats), plus sulfites from pickles and vinegar. Add bread only if gluten is not a concern.

Stacked Muffuletta Salad

Layers of cured meats, cheeses, bold olive salad, and crisp greens create a lively plate for sharing.

Preparation Time
30 min
Cooking Time
~
Total Time
30 min

Recipe Category: Regional Specialties

Skill Level: Beginner

Cuisine Type: New Orleans

Recipe Yield: 4 Servings

Dietary Options: Gluten-Free

Ingredients

→ Olive Salad

01 240 ml mixed pitted green and black olives, chopped
02 60 ml pickled giardiniera, chopped
03 2 tablespoons capers, rinsed
04 2 tablespoons roasted red peppers, diced
05 2 tablespoons fresh parsley, chopped
06 1 garlic clove, minced
07 2 tablespoons red wine vinegar
08 3 tablespoons extra-virgin olive oil
09 0.5 teaspoon dried oregano
10 Freshly ground black pepper, to taste

→ Salad Base

11 4 cups romaine lettuce, chopped
12 2 cups baby spinach leaves
13 1 cup grape tomatoes, halved
14 1 small red onion, thinly sliced

→ Meats and Cheeses

15 100 g Genoa salami, sliced into strips
16 100 g mortadella or ham, sliced into strips
17 100 g provolone cheese, sliced into strips
18 100 g mozzarella cheese, sliced into strips

→ Garnish

19 60 ml fresh basil leaves, torn
20 60 ml pepperoncini, sliced (optional)

Steps to Follow

Step 01

Combine chopped olives, pickled giardiniera, capers, roasted red peppers, parsley, and minced garlic in a medium bowl. Add red wine vinegar, extra-virgin olive oil, dried oregano, and black pepper. Mix thoroughly and set aside to marinate while assembling the remainder.

Step 02

Layer chopped romaine lettuce and baby spinach evenly on a large shallow serving platter or salad bowl.

Step 03

Scatter halved grape tomatoes and thinly sliced red onion across the greens.

Step 04

Arrange strips of Genoa salami, mortadella or ham, provolone, and mozzarella in decorative layers or stacks on top of the salad base.

Step 05

Generously spoon the marinated olive salad mixture over the meats and cheeses.

Step 06

Sprinkle torn fresh basil and sliced pepperoncini over the salad as garnish, if desired.

Step 07

Serve immediately, or chill for up to one hour to allow flavors to meld before serving.

Additional Notes

  1. For a vegetarian adaptation, omit the meats and increase cheese or add roasted vegetables for protein and flavor.
  2. Present with toasted baguette slices or crusty bread to evoke traditional muffuletta style.
  3. A crisp white wine such as Sauvignon Blanc pairs well.
  4. Adjust olive salad acidity by increasing or reducing vinegar or olive oil according to taste.

Required Tools

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Large serving platter or salad bowl
  • Salad tongs

Allergen Information

Make sure to review each ingredient for potential allergens, and consult a healthcare professional if needed.
  • Contains milk (cheese)
  • Contains pork (salami, mortadella/ham)
  • Contains sulfites (pickled vegetables, vinegar)
  • May contain gluten if served with bread
  • Check ingredient labels for possible hidden allergens

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 430
  • Fats: 33 g
  • Carbohydrates: 11 g
  • Proteins: 22 g