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Festival Foods

Muffuletta Salad

What better way to celebrate a classic sandwich than tossing all the ingredients in one dish to be eaten by the spoonful?!

  • Muffuletta Salad
  • Ingredients
    • 1 cup Italian olive salad, drained
    • 1 cup diced salami (about 4 oz.)
    • ¼ cup grated Parmesan cheese
    • ¼ cup chopped pepperoncini
    • 1 (2 ¼ oz.) can sliced black olives, drained
    • 4 oz. provolone cheese, diced
    • 3 celery ribs, chopped
    • ½ red bell pepper, chopped
    • 2 Tbsp. olive oil
    • ¼ cup fresh Italian flat leaf parsley, chopped
    • French bread crostini, for serving

    Directions
    1. In a large bowl, combine Italian olive salad, salami, Parmesan, pepperoncini, olives, provlone, celery, bell pepper and olive oil. Stir to combine. Cover and chill at least one hour. 1. Stir in parsley just before serving. Serve with French bread crostini. Stove leftovers in refrigerator for up to 5 days.

    Variations

    For gluten free: Use gluten free bread in place of crostini.


    Nutrition

    Calories 120, Total Fat 10g (Saturated 3.5g, Trans 0g), Cholesterol 20mg, Sodium 340mg, Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 1g), Protein 6g, Vitamin A 10%, Vitamin C 20%, Calcium 10%, Iron 2% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 12 servings

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