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Layered Muffuletta Salad

Layered Muffuletta Salad: Flavorful Layers for Every Occasion

Layered Muffuletta Salad combines fresh greens, savory meats, and a tangy dressing—a delightful dish for any gathering.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 6 cups Baby Spring Mix Salad Can be substituted with other mixed greens
  • 1/3 cup Flat Leaf Parsley Can be swapped for basil
For the Savory Layers
  • 4 ounces Salami Prosciutto can be used for a twist
  • 4 ounces Ham Can be swapped with turkey or chicken
  • 4 ounces Provolone Cheese mozzarella or sharp cheddar can be used
  • 1/4 cup Shredded Parmesan Cheese Optional, enhances flavor
  • 1/2 cup Sliced Green Manzanilla Olives with Pimentos Any green olives can be substituted
  • 1/2 cup Sliced Black Kalamata Olives Any dark olives will work
  • 1/4 cup Diced Pimentos Red bell peppers can create a similar taste
  • 1 cup Seasoned Croutons Homemade croutons elevate the taste
  • 1/4 cup Pepperoncini Peppers Optional for extra zing
For the Dressing
  • 1/2 cup Olive Oil Avocado oil can be an alternative
  • 1/4 cup Red Wine Vinegar Balsamic vinegar can also be used
  • 1/4 cup Grated Parmesan Cheese Enhances the dressing
  • 1/4 cup Chopped Flat Leaf Parsley Optional for milder flavor
  • 1/4 cup Chopped Red Onion Optional for milder flavor
  • 2 cloves Minced Garlic Reduce for more subtle flavor
  • 1 teaspoon Dried Oregano Fresh is also an option
  • 1 teaspoon Dried Basil Fresh is also an option
  • 1 teaspoon Ground Black Pepper Key seasoning
  • 1 teaspoon Salt Key seasoning

Equipment

  • Large clear bowl or trifle dish

Method
 

Step‑by‑Step Instructions
  1. Prepare the Salad Base by layering half of the baby spring mix salad in a large clear bowl.
  2. Add 1/3 cup of chopped flat leaf parsley on top of the greens.
  3. Layer salami and ham over the greens and parsley, creating a colorful contrast.
  4. Add slices of provolone cheese, fanning them out over the meats. Sprinkle with shredded Parmesan if desired.
  5. Mix in sliced green manzanilla olives, black Kalamata olives, and sprinkle over diced pimentos.
  6. Top with remaining baby spring mix salad.
  7. Spread seasoned croutons over the top and garnish with sliced pepperoncini peppers if using.
  8. Prepare the dressing in a food processor by combining olive oil, red wine vinegar, grated Parmesan cheese, and minced garlic. Pulse until emulsified.
  9. Serve the salad in the clear bowl with the dressing on the side.

Notes

Leftovers keep well in an airtight container for up to three days. Keep dressing separate until serving to maintain crispness.