Herby-y, Summery, Muffaletta Salad

August 15, 2022
0 Ratings
Photo by AntoniaJames
  • Prep time 15 minutes
  • Cook time 10 minutes
  • serves 2 or 3
Author Notes

The name says it all - everything you want an easy summer supper to be, punched up with the savory greatness of the classic muffaletta sandwich. Enjoy!! ;o) —AntoniaJames

What You'll Need
  • 1/2 cup smoked mozzarella, cut into 1/2” cubes (about 2 ounces / 60 g)
  • 1/2 cup sopressata or similar nice Italian salume, cut into 1/2“ cubes (about 2 ounces ./ 60 g)
  • 1/4 - 1/2 cup mixed pitted olives, chopped, 3 tablespoons brine reserved
  • 1 cup corn kernels, steamed or raw
  • 2 cups cherry tomatoes, halved (or regular tomatoes cut into bite-sized pieces, or a combination of both)
  • 1/4 heaping cup feta, about 1 ounce / 28 grams (optional)
  • 1/2 medium cucumber, peeled if necessary, and cut into medium chunks
  • 1 small unripe peach, cut into chunks
  • 2 teaspoons, or more or less to taste, each, of chopped chives, oregano, basil, and thyme (substitute dill for the basil, if you like) (set aside one teaspoon of them, mixed)
  • 2 tablespoons finely chopped parsley
  • 2 cups thinly sliced romaine lettuce (about half a medium head)
  • A big handful or two of arugula, or use an equivalent amount of other lettuce if you prefer
  • Salt and pepper to taste
  • A couple handfuls of croutons (make you own, tearing the bread and baking for 5 - 10 minutes in a hot oven, for great results)
  • 1 tablespoon reserved olive brine (or feta brine if you prefer)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil or more, to taste
  1. Mix the dressing ingredients together in the bottom of a large bowl. Mix one teaspoon of mixed chopped herbs with 2 tablespoons of olive brine and set aside.
  2. Add the remaining herbs to the dressing. Stir to blend. Drizzle the herby olive brine over the croutons.
  3. Add the lettuce and arugula to the bowl with the dressing and toss. Add all of the other ingredients except the croutons and the feta, if using. Add salt and pepper to taste. (You probably won't need any salt if you use olive brine and/or feta.) Gently toss again.
  4. Plate the salad and scatter bits of feta and the croutons on top. Enjoy!! ;o)
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Recipe by: AntoniaJames

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