Muffuletta Olive Salad, a New Orleans Sandwich

An earlier invention than the po-boy, this sandwich called a Muffuletta is now a famous regional specialty.

Legend tells us that in 1906, an Italian baker sold round loaves of Sicilian bread.  Dockworkers and others would buy a loaf from him and then enjoy it with cold cuts and cheeses from Central Grocery on Decatur.

Salvatore Lupo, the owner, decided to slice the bread horizontally and fill with the ingredients including a marinated olive salad.

Muffuletta Olive Salad

Now on most restaurant menus, it is so large that a quarter or half sandwich is customary.

With thoughts of Mardi Gras and memories of a trip to New Orleans, I decided to make my own version using a variety of cold cuts and cheeses.  Of course creole mustard is a must.

Muffuletta Olive Salad


  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cracked black pepper
  • 1/2 cup olive oil
  • 1 medium red onion, chopped
  • 3 ribs celery, thinly sliced
  • 1 small green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 cup finely chopped carrot
  • 1 jar pitted green olives, drained and chopped
  • 2 cans ripe black olives, drained and chopped
  • 3 tablespoons capers


  1. In a large bowl, combine vinegar, oregano, basil, and pepper.
  2. Gradually add olive oil in a slow and steady stream while whisking vigorously until incorporated and emulsified.
  3. Add onion, celery, bell pepper, garlic, carrot, olives, and capers; mix well.
  4. Cover and chill overnight before serving.

Source:  Louisiana Cooks

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