• Tommy Centola

Muffuletta Salad

Updated: Jan 4

This is a lighter way to enjoy a Muffuletta. By taking the insides

of a Muffuletta and putting them on a bed of lettuce, you have made

the ultimate Creole Italian Salad. With the olive oil mixture from the

olive salad, there is no need for another dressing.

2 heads Iceberg Lettuce cleaned and cut into bite sized pieces

1 head Romaine Lettuce cleaned and cut into bite sized pieces

¼ cup Carrot shredded

¼ cup Red Cabbage shredded

8 ounces Genoa Salami, thinly sliced and diced

8 ounces Ham, thinly sliced and diced

4 ounces Provolone cheese, shredded

4 ounces Mozzarella cheese, shredded

Olive Salad

2/3 cup large Green Olives, pitted and coarsely chopped

2/3 cup medium Green Olives, pitted and coarsely chopped

1 16oz jar Giardiniera

½ cup chopped Pimentos

4 cloves Garlic, minced

1 tablespoon Capers, drained and rinsed

½ cup fresh Parsley, finely chopped

1 teaspoon fresh Oregano, finely chopped

1 tablespoon Red Wine Vinegar

¾ cup Extra-virgin Olive Oil

 In a medium bowl, combine all ingredients and then allow the

flavors to blend for at least 2 hours prior to serving. Store, covered, in

the refrigerator until ready to use.

Salad

Mix together lettuce, carrot and cabbage. Put the lettuce mixture

into chilled bowls. On top of each salad, put 2 ounces of salami, 2

ounces ham, 1 ounce provolone, 1 ounce mozzarella, and ¾ cup olive

salad.

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