20-Minute Muffuletta Chopped Salad 

If you’re looking for an amped up chopped salad, this is it. Similar to a grinder salad, this chopped salad is composed of everything in a Muffaleta Muffuletta—giardiniera, olives, cured meats, cheese, and even some diced focaccia which gives it a panzanella feel as well. This Muffuletta Salad makes a great lunch salad, but it’s also perfect for grillouts and gatherings. 

Back when I was working as an Assistant Editor at Cuisine at Home Magazine, my colleague Haley developed a Muffuletta Salad recipe. I loved the salty, brininess of it and I thought it was such a genius idea to turn the deli sandwich into a salad. 

Every summer I think about this salad. Either how I want to make Haley’s version or create my own. So I’ve finally done it. I’ve used her recipe as inspiration but made it my own.

This recipe features my favorite oregano vinaigrette, putting its versatility to work since I also use it in my Octopus Pasta Salad. Then to give the salad some fresh crunch I’ve added a whole head of chopped iceberg lettuce which takes it from bread salad territory into a slightly lighter chopped salad variety. I’ve also added roasted red bell peppers because I always have a jar on hand and I like the texture and flavor they add. 

Give this a try and let me know what you think! It’s a great way to use up those half-used jars of olives, roasted peppers, and giardineria hanging out in the back of your fridge.

Helpful Ingredient Tips 

• Focaccia: I have found most local bakeries do not offer focaccia daily. So check around, look at their weekly schedules, and grab a loaf whenever they have it. Then stash it in your freezer until you plan to make this. That way you aren’t running around trying to find focaccia! 
• Mortadella: ideally, you find a deli counter that has large logs of mortadella for slicing. Ask them to cut you a large chunk (as big as their slicer will go) so you can cut the mortadella into cubes. If you’re unlucky like me and can only find sliced, it’ll work but it won’t have quite the same texture. 
• Provolone: similar to the mortadella, stop by the deli counter and ask them to cut you a 4-ounce chunk of provolone. They’ll be able to give you a 4-ounce chunk if they open their slicer all the way up. 
• Giardiniera: try to find giardiniera that does not have olives in it since we’re already adding olives. If it does, pick those out and use only on the veggies. I also prefer giardiniera that is packed in brine, not oil. If you can, avoid Chicago-style. My favorite brand of giardiniera is Jeff’s Garden.