Muffuletta Chopped Salad

Name: Muffuletta Chopped Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1/2 cup mixed pitted olives, chopped; 1 jarred roasted red bell pepper, cut into ¼-inch pieces; 1/4 cup extra-virgin olive oil; 2 slices provolone cheese, chopped; 2 slices salami or soppressata (optional), chopped; 2 tablespoons minced shallot; 2 tablespoons chopped jarred pickled pepperoncini or cherry peppers; 1 tablespoon red wine vinegar; 1/4 cup coarsely chopped parsley; Salt and black pepper; 1 large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups); 3 celery stalks, thinly sliced; 1 (15-ounce) can chickpeas, rinsed; 1 avocado, sliced or chopped

By Kay Chun

Updated March 30, 2023

Muffuletta Chopped Salad — Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.

Total Time: 10 minutes
Rating: 4(401)
Comments: Read comments

This crisp, vibrant salad is inspired by muffuletta, a popular sandwich created in New Orleans and packed with cured meats, provolone cheese and a signature chunky olive relish. This salad’s pantry-driven vinaigrette comes together quickly, with briny olives, sweet roasted peppers, nutty provolone, cured deli meats and tangy pickled pepperoncini for mild heat. (To keep the salad vegetarian, simply omit the meat.) Fresh romaine lettuce and celery are combined with avocado and chickpeas to create both crunchy and creamy textures. This recipe makes a great side salad for pizza night, but it’s equally delicious served alongside rotisserie chicken or roasted salmon.

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Ingredients

Yield:4 servings

½cup mixed pitted olives, chopped
1jarred roasted red bell pepper, cut into ¼-inch pieces
¼cup extra-virgin olive oil
2slices provolone cheese, chopped
2slices salami or soppressata (optional), chopped
2tablespoons minced shallot
2tablespoons chopped jarred pickled pepperoncini or cherry peppers
1tablespoon red wine vinegar
¼cup coarsely chopped parsley
Salt and black pepper
1large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups)
3celery stalks, thinly sliced
1(15-ounce) can chickpeas, rinsed
1avocado, sliced or chopped

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine olives, bell pepper, oil, cheese, salami (if using), shallot, pepperoncini, vinegar and parsley. Season with salt and pepper, then mix well.
Step 2
Add romaine, celery and chickpeas. Season lightly with salt and pepper, then toss to coat.
Step 3
Divide salad among 4 plates or bowls and top each with avocado. Spoon any remaining vinaigrette on top.

Ratings

4 out of 5

401 user ratings

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Comments

Carol Blanchard2 years ago

This salad is delicious. But I have a few tweaks to make it perfect. Remove avocado, chickpeas, red peppers, pepperoncini/cherry peppers and replace with cauliflower, carrots and if you are adding in the meats, add in ham and mortadella. And more olive oil. Classic!

Martha2 years ago

This salad is a great light lunch. But there’s no need to try to replicate muffuletta which had some missing ingredients. That authentic condiment is readily available. I buy mine at Costco and use it for many other things. Tuna salad is fabulous with this. Just omit the mayo and add a splash of vinegar or lemon juice. It’s also a great addition in a quick pasta salad. Just make sure that it’s always covered with olive oil. You might have to add some. Great stuff.

Cara2 years ago

Truly delicious. I make it for meal prep; make the dressing (including salami and cheese) in a small bowl to keep separate, then add to romaine as needed. I make this salad over and over again and still haven't tired of it.

Melodie2 months ago

This was a real crowd pleaser at our first grilllof the season. Next time I’ll omit the chickpeas though and I placed avocado on top of the salad after tossing so it was all quite fresh. The acid from the vinegar kept it from browning.

jg1 year ago

This was an amazing springboard recipe. Perfect meal prep for our lunches this week!

Anne Lomont1 year ago

How big is the jar of bottled red peppers?

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