Food & Recipes

Muffaletta Salad

by Rachael Ray Show Staff 10:34 AM, June 11, 2014


Aired June 11, 2014

Serves 4 servings

1 cup mixed cracked good quality olives, coarsely chopped
2 cups giardiniera salad, pickled cauliflower, hot peppers and carrots, drained
5 to 6 ribs celery from the heart, chopped
1/4 cup soft sun dried tomatoes, chopped
1 fresh green bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 pound stick salami, diced
1/2 pound thick cut ham, chopped
1/2 pound provolone, chopped
3 tablespoons red wine vinegar
1/4 cup EVOO – Extra Virgin Olive Oil, eyeball it
Salt and pepper


Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.