Muffuletta Panzanella Salad

Muffuletta Panzanella SaladThis Muffuletta Panzanella Salad is a lighter take on the classic New Orleans sandwich. 

Muffuletta Panzanella Salad
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon honey
  • 1 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 pint assorted cherry tomatoes
  • 2 cups olive salad*
  • ½ pound sliced fresh mozzarella cheese, torn
  • ¼ pound thinly sliced provolone cheese, cubed
  • ¼ pound thinly sliced Genoa salami, cut into strips
  • ¼ pound thinly sliced prosciutto, torn
  • ¼ pound thinly sliced mortadella, cubed
  • ¼ pound thinly sliced soppressata, cut into strips
  • 10 cups mixed fresh baby greens
  • 2 cups croutons
  1. In a large bowl, whisk together vinegar, parsley, honey, pepper, and garlic. Add tomatoes, olive salad, cheeses, and meats, tossing to combine. Divide greens among 10 serving plates. Top each serving with 1 cup muffuletta salad and croutons. Salad will keep refrigerated for up to 1 week.
*We used Boscoli Italian Olive Salad.



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