Ceviche
Ali Slagle
110 ratings with an average rating of 4 out of 5 stars
110
About 1 hour
Muffuletta Chopped Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup mixed pitted olives, chopped
- 1jarred roasted red bell pepper, cut into ¼-inch pieces
- ¼cup extra-virgin olive oil
- 2slices provolone cheese, chopped
- 2slices salami or soppressata (optional), chopped
- 2tablespoons minced shallot
- 2tablespoons chopped jarred pickled pepperoncini or cherry peppers
- 1tablespoon red wine vinegar
- ¼cup coarsely chopped parsley
- Salt and black pepper
- 1large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups)
- 3celery stalks, thinly sliced
- 1(15-ounce) can chickpeas, rinsed
- 1avocado, sliced or chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
476 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 15 grams dietary fiber; 8 grams sugars; 16 grams protein; 937 milligrams sodium
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.
Powered byPreparation
- 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.
- Step 2
Add romaine, celery and chickpeas. Season lightly with salt and pepper, then toss to coat.
- Step 3
Divide salad among 4 plates or bowls and top each with avocado. Spoon any remaining vinaigrette on top.
Private Notes
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Cooking Notes
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!
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.
Teri Crane
Because I am fundamentally lazy, I use a jarred olive salad; and because I can’t handle romaine due to colitis, I sub butter lettuce. The bottom line: still delicious!
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.
Vmaria
This was fabulous, and very easy to manipulate. I left out the avocado, because I wanted it to remain crunchy and not creamy.
Blake Clardy
New Orleans should sue for trademark infringement. Avocado and chickpeas don’t belong in this recipe.
jg
This was an amazing springboard recipe. Perfect meal prep for our lunches this week!
Anne Lomont
How big is the jar of bottled red peppers?
RosebudTX
This was a massive amount of salad—if you use it as a side salad for pizza as suggested it would easily feed 6! Just read a comment that it was better when made with less lettuce and that makes sense to me because we felt it really didn’t have much taste at all, which is we found odd considering all the tasty ingredients it contains.
Nancy
I have now made this salad twice. It was so much better with less lettuce. One pound dominates the salad and it makes it hard to taste all of the other wonderful ingredients.
Kelly
Delicious and easy! Definitely more than 10 min prep but worth it for every bite!
RiverGirl
I’m lazy as well, as I used a delish prepared muffaletta that I get from the olive bar at my grocery. Also “veganized” it by using vegan pepperoni slices and plant-based cheese. Came together in a snap and the vegan family members loved it!
Brushjl
Fantastic salad. I used muffuletta olive mix and also threw in some pickled vegetables. Loved it!
Brushjl
Agree with other reviewers, I used store-bought olive salad spread. And it was terrific. Great salad.
morgan
I think I would add ham to beef (pork?) this up a little and like others I used muffuletta salad from a jar. I’ll follow recipe next time and see if it seems worth the difference (and let you know!) I premade and put the muffuletta mix on bottom and lettuce on top so it wouldn’t wilt.
Brushjl
Agree salad dressing needs to be kept separate. This makes a lot of salad and it wilts in a day if mixed with the dressing.
Blake Clardy
New Orleans should sue for trademark infringement. Avocado and chickpeas don’t belong in this recipe.
big D
Skip the chickpeas and the red peppers and remove the skin. jarred peppers are horrible.
itsafuckingplate
Nothing says “muffuletta” like avocado and chickpeas!
richard vallone
Why would you put an avocado in anything Italian?
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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