Layered Muffaletta Salad
Get all the rich flavor of an authentic muffaletta sandwich in this gorgeous, easy layered salad with homemade dressing! Perfect for parties, potlucks or as a meal.
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Servings: 4 people
Equipment
Ingredients
- 5 oz baby Spring mix salad, washed and trimmed
- ⅓ C flat leaf parsely, rough chopped
- ½ lb salami, cubed
- ½ lb ham, cubed
- ½ lb Provolone cheese, cubed
- 1-2 tablespoon shredded Parmesan cheese
- 4-5 oz sliced green Manzanilla olives with pimentos, drained
- 4 oz sliced black Kalamata olives, drained
- 4 oz diced pimentos, drained
- 1- 1.5 C seasoned croutons
- pepperoncini peppers (optional garnish)
Dressing
- ¼ C olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon grated Parmesan cheese
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped red onion
- 1.5 teaspoon minced garlic
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ tsp ground black pepper
- ¼ teaspoon salt
Instructions
- In a large clear bowl or 8x5 trifle dish, layer approximately ½ of the salad greens, ⅓ C chopped parsley, salami, ham, Provolone cheese, black olives, green olives, & pimentos. Top with rest of salad, croutons and grated Parmesan cheese. Garnish with pepperoncini peppers if desired.
Dressing
- In a food processor, add all of the dressing ingredients. Pulse for 1-2 minutes until all ingredients are emulsified.
- Serve dressing & extra croutons with the salad.