Stacked Muffuletta Salad (Print Version)
Layers of cured meats, cheeses, bold olive salad, and crisp greens create a lively plate for sharing.
# 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:
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.
02 -
Layer chopped romaine lettuce and baby spinach evenly on a large shallow serving platter or salad bowl.
03 -
Scatter halved grape tomatoes and thinly sliced red onion across the greens.
04 -
Arrange strips of Genoa salami, mortadella or ham, provolone, and mozzarella in decorative layers or stacks on top of the salad base.
05 -
Generously spoon the marinated olive salad mixture over the meats and cheeses.
06 -
Sprinkle torn fresh basil and sliced pepperoncini over the salad as garnish, if desired.
07 -
Serve immediately, or chill for up to one hour to allow flavors to meld before serving.
# Additional Notes:
01 -
For a vegetarian adaptation, omit the meats and increase cheese or add roasted vegetables for protein and flavor.
02 -
Present with toasted baguette slices or crusty bread to evoke traditional muffuletta style.
03 -
A crisp white wine such as Sauvignon Blanc pairs well.
04 -
Adjust olive salad acidity by increasing or reducing vinegar or olive oil according to taste.