Umami Recipes
Umami Recipes

NYT Classics

Muffuletta Chopped Salad

4 servings


10 minutes

total time


1/2 cup mixed pitted olives, chopped

1 jarred roasted red bell pepper, cut into ¼-inch pieces

1/4 cup extra-virgin olive oil

2 slices provolone cheese, chopped

2 slices salami or soppressata (optional), chopped

2 tablespoons minced shallot

2 tablespoons chopped jarred pickled pepperoncini or cherry peppers

1 tablespoon red wine vinegar

1/4 cup coarsely chopped parsley

Salt and black pepper

1 large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups)

3 celery stalks, thinly sliced

1 (15-ounce) can chickpeas, rinsed

1 avocado, sliced or chopped


In a large bowl, combine olives, bell pepper, oil, cheese, salami (if using), shallot, pepperoncini, vinegar and parsley. Season with salt and pepper, then mix well.

Add romaine, celery and chickpeas. Season lightly with salt and pepper, then toss to coat.

Divide salad among 4 plates or bowls and top each with avocado. Spoon any remaining vinaigrette on top.


Serving Size




Total Fat

32 g

Saturated Fat

7 g

Unsaturated Fat

22 g

Trans Fat

0 g




937 mg

Total Carbohydrate

38 g

Dietary Fiber

15 g

Total Sugars

8 g


16 g

4 servings


10 minutes

total time
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