Muffalatta Italian Salad

Muffalatta Italian Salad

With its distinctive olive flavor, this muffuletta Italian salad offers customers a satisfying and uncommon culinary experience while chefs benefit from a fancy recipe that’s fast and easy to prepare. 


  • Smoked Mozzarella cheese - 3 slice
  • Mortadella, sliced - .75 oz.
  • Olive salad, prepared - 2 tbs.
  • Hard- boiled egg, cut in half - 1 each
  • Whole grain mustard - .25 Cup
  • Baby Iceberg lettuce, cut in half - 1 each
  • Capricola ham, sliced - .75 oz.
  • Grilled focaccia, sliced - 1 each
  • Tomatoes, heirlooms, diced - 2 tbs.
  • Prosciutto ham, sliced - .75 oz.
  • Whole Grain Mustard Italian vinaigrette - 2.5 oz.
  • Marie's Italian vinaigrette - 1 quart
  • Bacon, chopped - 2 tbs.
  • Red peppers, random cut - 4 each

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  1. On the serving plate place both halves of the iceberg lettuce on the plate and start shingling the meats over the iceberg.
  2. Place the diced tomatoes and peppers at 12 o'clock. Place the sliced smoked mozzarella cheese fanned out at 2 o'clock
  3. Place the bacon and the olive salad at 6 o'clock
  4. Place the hard -boiled egg cut in half in the center shingled and tuck the grilled focaccia bread at 3 o'clock.
  5. Serve the vinaigrette in a shot glass on the side.

Serving Suggestions: this is definatly a knife and fork kind of salad. The baby Iceberg cab be substituted by using small heads of hearts of romaine as well and prepare the same way by splitting the head in half lengthwise.

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