This healthy Muffuletta Olive Salad recipe is a twist on the Muffuletta sandwich New Orleans. It incorporates all of the deliciousness of the sandwich – the saltiness of the olives, the muffuletta bread, the cold cuts and the cheese with fewer calories.
For the olive salad mixture:
- 1/2 c. pimento-stuffed olives, chopped, plus 1 T. juice from jar
- 1/2 c. black olives (Pearls), chopped
- 1 c. giardiniera (pickled Italian vegetables, can be hot or mild) plus 2 T. of juice from jar
- 1/4 c. roasted red peppers (in water, not oil), drained and chopped
- 1/2 c. Kalamata olives – pitted and chopped
- 2 T. capers, plus 1 T. juice from the jar
- 2–4 cloves of garlic, finely chopped
- 1/4 c. red onion finely chopped
- 1 T. red wine vinegar
- 1 T. fresh oregano, finely chopped
- 1 T. fresh thyme, finely chopped
- pinch of crushed red pepper or to taste
- pinch of kosher salt to taste
- freshly ground pepper to taste
- 2 T. extra-virgin olive oil (use a quality oil, it really matters for this recipe)
For the Muffuletta Salad:
- about 6–8 c. Spring mix, or mixed greens
- 4 oz cooked chicken breasts or thighs, cut into cubes
- 4–5 slices (thin) capocollo ham or prosciutto
- 2 oz smoked mozzarella, shredded/grated; or part-skim mozzarella grated
- 8 oz focaccia bread or ciabatta bread cut into small cubes
- Combine the ingredients for the olive salad. Allow to sit at least an hour or overnight is fine (up to 3 days).
- In a large bowl: combine spring mix, olive salad, chicken, capocolla, shredded mozzarella. (Or do individual bowls with about 1-2 c. spring mix, 3/4 c. olive salad, 1 oz. cooked chicken, 1 slice of capocollo, 1/2 oz. mozzarella, 1/2 oz focaccia).
- Add focaccia cubes or ciabatta cubes and toss. Serve immediately.