Muffuletta Chopped Salad

By Kay Chun

Updated March 29, 2023

  • An overhead image of a white plate topped with greens, chickpeas, olives and avocado.
    Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
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Total Time
10 minutes
Rating
4(428)
Comments
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This crisp, vibrant salad is inspired by muffuletta, a popular sandwich created in New Orleans and packed with cured meats, provolone cheese and a signature chunky olive relish. This salad’s pantry-driven vinaigrette comes together quickly, with briny olives, sweet roasted peppers, nutty provolone, cured deli meats and tangy pickled pepperoncini for mild heat. (To keep the salad vegetarian, simply omit the meat.) Fresh romaine lettuce and celery are combined with avocado and chickpeas to create both crunchy and creamy textures. This recipe makes a great side salad for pizza night, but it’s equally delicious served alongside rotisserie chicken or roasted salmon.

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Ingredients

Yield:4 servings

  • ½ cup mixed pitted olives, chopped

  • 1 jarred roasted red bell pepper, cut into ¼-inch pieces

  • ¼ cup extra-virgin olive oil

  • 2 slices provolone cheese, chopped

  • 2 slices salami or soppressata (optional), chopped

  • 2 tablespoons minced shallot

  • 2 tablespoons chopped jarred pickled pepperoncini or cherry peppers

  • 1 tablespoon red wine vinegar

  • ¼ cup coarsely chopped parsley

  • Salt and black pepper

  • 1 large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups)

  • 3 celery stalks, thinly sliced

  • 1 (15-ounce) can chickpeas, rinsed

  • 1 avocado, sliced or chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 15 milligrams cholesterol; 476 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 15 grams fiber; 937 milligrams sodium; 16 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine olives, bell pepper, oil, cheese, salami (if using), shallot, pepperoncini, vinegar and parsley. Season with salt and pepper, then mix well.

  2. Step 2

    Add romaine, celery and chickpeas. Season lightly with salt and pepper, then toss to coat.

  3. Step 3

    Divide salad among 4 plates or bowls and top each with avocado. Spoon any remaining vinaigrette on top.

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Ratings

4 out of 5
428 user ratings
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Comments

Martha

This salad is a great light lunch. But there’s no need to try to replicate muffuletta which had some missing ingredients. That authentic condiment is readily available. I buy mine at Costco and use it for many other things. Tuna salad is fabulous with this. Just omit the mayo and add a splash of vinegar or lemon juice. It’s also a great addition in a quick pasta salad. Just make sure that it’s always covered with olive oil. You might have to add some. Great stuff.

Carol Blanchard

This salad is delicious. But I have a few tweaks to make it perfect. Remove avocado, chickpeas, red peppers, pepperoncini/cherry peppers and replace with cauliflower, carrots and if you are adding in the meats, add in ham and mortadella. And more olive oil. Classic!

Cara

Truly delicious. I make it for meal prep; make the dressing (including salami and cheese) in a small bowl to keep separate, then add to romaine as needed. I make this salad over and over again and still haven't tired of it.

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