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Muffuletta olive salad in a black bowl on a wooden board with mozzarella cheese and grater, glass bowl with salad in background

Muffuletta Olive Salad Recipe

  • myWW Points:8 Smart Points per serving for all plans
  • Author: Amy Lawrence
  • Prep Time: 15 min
  • Total Time: 1 hr 15 min
  • Yield: 4 1x
  • Category: Main
  • Method: Mixing
  • Cuisine: American

Description

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.


Scale

Ingredients

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
  • 24 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 68 c. Spring mix, or mixed greens
  • 4 oz cooked chicken breasts or thighs, cut into cubes
  • 45 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

Instructions

  1. Combine the ingredients for the olive salad. Allow to sit at least an hour or overnight is fine (up to 3 days).
  2. 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).
  3. Add focaccia cubes or ciabatta cubes and toss. Serve immediately.