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Muffuletta salad

Muffuletta salad

Total Time
15 min
15 min
An antipasto-style salad made up of salami, salty olives, pickled veggies and crunchy croutons, topped with a well-balanced dressing. It’s fresh and vibrant and packed with flavour, great for an alfresco lunch with a friend.


Cos lettuce

2 cup(s), chopped, (100g)

Pitted green olives

4 individual, sliced

Drained giardiniera

1 cup(s), chopped, (135g), (see tip)

Roasted capsicum, not in oil

35 g, red variety, drained, chopped

Lean leg ham

55 g, chopped


20 g, hot sopressa, chopped

Grated parmesan cheese

2 tbs


cup(s), (10g)

Fresh oregano

2 tsp, leaves, (optional), to serve

Olive oil

1 tsp

Dijon mustard

1 tsp

Red wine vinegar

1 tbs

Dried oregano

¼ tsp


  1. Toss lettuce, olives, giardiniera and capsicum in a large bowl to combine. Divide between 2 serving plates. Scatter over ham, sopressa and parmesan.
  2. To make dressing, combine all ingredients in a small bowl. Season with salt and pepper and whisk well.
  3. To serve, drizzle dressing over salad and sprinkle with croutons and oregano.


FOODIE FACT: Muffuletta is an Italian-inspired deli sandwich that originated among the Italian immigrants of New Orleans. It’s famous for being huge and hearty and has grown into one of the most iconic dishes of New Orleans. INGREDIENT TIP: Available from major supermarkets, delicatessens and greengrocers, giardiniera is a jarred combo of pickled vegetables, that typically includes carrots, cauliflower, celery and capsicum. Can’t find it? Use a mix of pickled banana peppers, artichokes and pickles instead.