Spicy, rich, acidic, and packed with the flavors of New Orleans, this muffuletta salad is a favorite in our family.
You can make this pickled salad a day or two before serving and store in the fridge. It’s even better when the flavors have had time to meld! Sometimes we serve it with muffuletta bread or a baguette + some vegan butter on the side.
Check out the piece on this salad in The Washington Post, and find this recipe on p. 54 of our Low-Carb Vegetarian Cookbook.
Muffuletta Salad, featured in The Washington Post
Ingredients
3 cups pitted spicy olives, such as green, black, or kalamata
2 celery ribs
2 cups small cauliflower florets
1 medium carrot, peeled
12 pickled pepperoncini peppers, stemmed
1 7-ounce jar roasted red peppers, drained and thinly sliced
3 medium Roma tomatoes, diced
1 1/2 cups cubed Provolone cheese
4 garlic cloves, minced
1 cup olive oil
1 cup white vinegar
1 tablespoon Creole mustard
2 teaspoons dried Italian seasoning
6 cups chopped romaine lettuce
Serves 6
Directions
1. Using the slicer blade on your food processor, slice the
olives, celery, cauliflower, carrot, and pepperoncini
peppers.
2. Transfer the sliced vegetables to a 3-quart container. Add
the roasted red peppers, diced tomatoes, Provolone cheese,
garlic, olive oil, vinegar, mustard, and Italian seasoning.
Toss well to combine.
3. Cover and refrigerate for at least 1 hour to allow the
mixture to marinate.
4. Serve the marinated vegetables atop the chopped romaine.
