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


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
  • 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


  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.