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Chopped salad with lettuce, ham, cheese, olives, peppers, croutons, and parsley in a large bowl with a red spoon.

20-Minute Muffuletta Chopped Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 14 servings (14 cups total)
Category Salad
Cuisine American
Author Lauren Grant

Description

A hearty deli-style chopped salad with cured meats, cheeses, giardiniera, olives, and cubes of focaccia tossed in an oregano vinaigrette.

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Ingredients

Croutons

  • 8 ounces focaccia cubed (4 cups)

Vinaigrette

Salad

  • 1 cup giardiniera 5 oz., drained and chopped
  • 1 cup pimento-stuffed green olives 5 oz., drained and sliced
  • 1 cup salami diced (5 oz.)
  • 1 cup mortadella thinly sliced (4 oz.)
  • 1 cup provolone diced (5 ounces)
  • 1 cup jarred roasted red bell peppers diced (8 oz.)
  • 1 cup chopped fresh parsley chopped
  • 1 small head iceberg lettuce washed and cut into chunks (8 cups)

Instructions

  • Preheat broiler to high with rack 6 inches from element. Arrange 4 cups cubed focaccia on a baking sheet and broil until lightly golden, about 5 minutes, stirring every minute or so. Set aside.
  • In a large bowl, whisk together ¼ cup oil, 2 tablespoons vinegar, 1 tablespoon Dijon, 1 teaspoon Italian seasoning, 1 teaspoon honey, 1 teaspoon pepper flakes, and ¼ teaspoon garlic powder.
  • Add 1 cup each giardiniera, olives, salami, mortadella, provolone, red peppers, and parsley; toss to combine. Add 1 head chopped lettuce and toasted bread and toss to combine; season to taste with salt.

Notes

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. I’ve linked my favorite in th ingredient list.

Nutrition

Serving: 1cupCalories: 274kcalCarbohydrates: 24gProtein: 10gFat: 21gSaturated Fat: 5gSodium: 1267mgFiber: 1gSugar: 2g
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