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Muffaletta Wedge Salad #SundaySupper

  • Yield: 4 Muffaletta Wedge Salads 1x

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Ingredients

Homemade Croutons

  • One day old ciabatta roll (or a hunk of any crusty bread)
  • Olive oil
  • Fresh cracked black pepper

Easy Olive Dressing

  • 1/4 cup mixed olives
  • 1/4 cup light olive oil
  • 1/4 cup giardiniera vegetables (pickled vegetables)
  • 1/4 cup giardiniera liquid (or vinegar)

Wedge Salad

  • One head of iceberg lettuce
  • Shredded mozzarella cheese
  • One 1/2 inch thick slice of salami
  • One 1/2 inch thick slice of sweet ham

Instructions

Homemade Croutons

  1. Preheat oven to 375 degrees F and spray a baking sheet with non-stick cooking spray.
  2. Cut roll/bread into one inch cubes.
  3. Mist bread cubes lightly with olive oil and add a few cracks of black pepper.
  4. Bake until croutons are crispy on the outside but still give slightly when pressed. (My croutons took about 8-10 minutes.)

Easy Olive Dressing

  1. In a blender or food processor, mix the olives, pickled vegetables, oil and giardiniera liquid until combined.

Wedge Salad

  1. Cut core away and remove any damaged/wilted leaves from the head of lettuce.
  2. Cut the head of lettuce into 4 wedges.
  3. Place each wedge on a plate and spoon several spoonfuls of dressing over the center of each wedge.
  4. Top with chopped ham, cubed salami, shredded mozzarella cheese and homemade croutons.
  5. Serve and laissez les bons temps rouler! (Let the good times roll!)

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