Tuesday, February 26, 2019

Muffuletta Salad #MardiGrasRecipes

This salad takes all of the ingredients you love from the Muffaletta sandwich and puts it into a bowl.

Join the Festive Foodies as we celebrate Mardi Gras......

I had a Mardi Gras Party last weekend.  When guests arrived we handed them a Hurricane.  There was a platter of Oysters on the half shell, a chafing dish of Sweet and Sour Sausage, and a plate holding a cheese ball and some crackers. Those recipes are going to be shared at a later time but today I want to share this amazing salad.  

I was very excited when Heather of Hezzi-D's Books and Cooks invited us to join her in celebrating Mardi Gras.  I had planned this get together and knew that I would have several recipes from which to choose to share with you today.

I had thought about making a Muffuletta Sandwich  for the party but I knew I wanted to serve Shrimp Etouffee and Chicken Gumbo as the main courses.  I thought about serving the sandwich with the appetizers but they are pretty filling and I didn't want to kill everyone's appetite before dinner.

Then I found a recipe for a Muffuletta Salad in my new Cuisine at Home.  I adapted it to fit the ingredients I could find and it was the perfect side dish.

Check out these other delicious Mardi Gras recipes

This salad is a perfect accompaniment for any of these delicious savory recipes.  Start with a Hurricane, follow up dinner with one of the above desserts and you are sure to Pass a Good Time!

#MardiGras, #salad, #antipasti, #entertaining, #holiday,
Salads, Side Dish
Yield: 12-16 servingsPin it

Muffuletta Salad

This salad takes all of the ingredients you love from the Muffaletta sandwich and puts it into a bowl.


  • 1 loaf cheese focaccia bread, cubed
  • 1 T. olive oil
  • 1/3 c. red wine vinegar
  • 1/4 c. extra virgin olive oil
  • 1 T. Dijon mustard
  • 1 1/2 t. Dried Italian Seasoning mix
  • 1/4 t. crushed red pepper
  • 1 lb. deli  Antipasto Delight Salad (a mixture of vegetables, peppers and olives)
  • 1/2 lb. hard salami, diced
  • 1/2 lb. mortadella, diced
  • 1/2 lb. provolone cheese, diced
  • 1 pt. grape tomatoes, halved


  1. Toss the bread with the olive oil.  Spread onto a baking sheet and place under the broiler for 2-3 minutes to toast.  Set aside to cool.
  2. Place the vinegar, oil, mustard, Italian herbs and crushed red pepper into a jar with a lid.  Shake well to combine.
  3. Place the antipasto, salami, mortadella, provolone,  and tomatoes in a large bowl.  Add the toasted bread.  Toss, drizzle with dressing and toss again.  Transfer to a serving bowl or platter.


adapted from a recipe found in Cuisine at Home, Issue #127
Created using The Recipes Generator


  1. That's brilliant - I think I will steal this recipe.

  2. Ok this sounds awesome! What a fun take on Muffuletta

  3. This is such a fun and creative idea, great for a party. And your Mardi Gras party sounds like a fun time as well.

  4. I like that you used bread in this...I've made something similar in the past using pasta...but I like the sound of yours even better!

  5. I LOVE this look of this salad, Wendy. Jake and I have been cutting back on breads, so I think I'd leave out the focaccia bread. But I can't wait to try this. Thanks for sharing.

  6. This salad would be my first choice to serve at a Mardi Gras brunch! So flavorful!

  7. Yum Love that you made this into a salad. Great idea


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