Muffuletta Salad
Muffuletta Salad

Muffuletta Salad

Level: Easy | Prep Time: 25-30 minutes | Cook Time: | Serves: 8-10

A fresh, low-carb take on the classic muffuletta sandwich, this hearty salad combines olives, cured meats, cheeses, and crisp vegetables tossed in a bold Tuscan olive oil vinaigrette for a flavorful make-ahead meal.

Ingredients

  • 1 ½ cups Pasolivo olives, assorted (stuffed or pitted), chopped
  • 2 cups cauliflower florets, small
  • 1 cup celery, chopped
  • 1 (14 oz) can artichoke hearts in water, drained and chopped
  • 1 cup red bell pepper, diced
  • ⅔ cup red onion, diced
  • ½ cup pepperoncini, thinly sliced
  • 1 (15 oz) can garbanzo beans, drained
  • 3 oz provolone cheese, thinly sliced
  • 4 oz mozzarella, chopped
  • 3 oz Genoa salami, chopped
  • 4 oz ham, chopped
  • 6 cups romaine lettuce (add just before serving)

Dressing

Preparations

  1. In a large bowl, combine all salad ingredients except the romaine lettuce and dressing.
  2. In a separate bowl or jar, whisk together Pasolivo Tuscan Extra Virgin Olive Oil, Pasolivo Tuscan Balsamic Vinegar, minced garlic, Pasolivo Spicy Italian Blend and Pasolivo Kosher Flake Sea Salt until well combined.
  3. Pour dressing over the salad mixture and toss until evenly coated.
  4. Cover and refrigerate for up to 1–2 days to allow flavors to meld.
  5. Just before serving, add romaine lettuce and toss gently to combine.


Serve chilled.

Download Recipe
Back to All Recipes

Leave a comment