August 19, 2021
Vegan Muffaletta Panzanella Salad
Vegan Muffaletta Panzanella Salad! A combination of two classics, married into one delicious summer dish. Briny and soaked with flavor, this New Orleans inspired Panzanella Salad is simple, yet rich and full-bodied, making for a salad you will truly never forget!
when two become one
If you’ve been making my recipes and following my blog for awhile now, then it comes as no surprise that I love to combine classic dishes into fun, new recipes (take my vegan buffalo chick’n pasta salad or French onion mashed potatoes, for example). Having lived in Louisiana for a portion of my adolescence, and going back often to visit my family, New Orleans and their beloved Muffaletta sandwich has always been near and dear to my heart. Many will say their favorite part of a muffuletta sandwich is the olive salad, or the varieties of meats and cheeses stuffed inside, but my favorite part has always been the bread ???????? And that’s how I cam up with this salad. It’s basically a Muffaletta sandwich, deconstructed. It’s briny, and rich, and savory. But the best part? The delicious rustic bread to soak up all those flavors!
Grab a drink and let’s make the best Vegan Muffaletta Panzanella Salad!
what is a muffuletta sandwich?
The muffuletta or muffaletta is both a type of round Sicilian bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana. It’s said to have been created in 1906 at Central Grocery Co. by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.
Traditionally, the muffuletta sandwich is made with a muffuletta loaf, filled with muffuletta-style olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Typically, it’s served cold, but many vendors will serve it hot, or toasted. The delicious renowned olive salad consists of finely chopped olives, celery and giardiniera, and seasoned with garlic, oregano, and olive oil.
If you’ve never a muffuletta sandiwch, you MUST! It’s simple, but still bold and packed with flavor. If you’re vegan, go to Breads on Oak in New Orleans and get their Muffanada. It’s fully vegan (the entire bakery is), and everything I remember a traditional Muffaletta to be!
what is a panzanella salad?
A Panzanella salad is basically bread salad. Said to have originated in Tuscany, a panzanella salad traditionally consists of soaked stale bread, juicy tomatoes, onions, and sometimes cucumber and basil.
It actually wasn’t until the 20th century that tomatoes were introduced to this dish. Before, it was centered around onions. The name “panzanella” is believed to be a portmanteau of “pane”, Italian for bread, and “zanella”, a deep plate in which it is served.
While this Panzanella has nearly none of the original salad’s ingredients, we’re using the same techniques for a fun twist on this classic Italian favorite!
how to make a muffuletta panzanella salad
Now that you know what each of these dishes are on their own, and a bit of their backgrounds, let’s get into making it! Here’s what you’ll need to do:
1. Toast the bread:
Preheat the oven and place the cubes of bread on a parchment paper-lined rimmed baking sheet. Drizzle with extra virgin olive oil, garlic powder, and kosher salt. Using your hands, toss to combine. Bake on the middle rack of the preheated oven until crispy and golden around the edges.
2. Make the olive salad:
Place roasted red peppers, olives, pepperoncini peppers, Italian giardiniera, capers, garlic, and kosher salt in a food processor. Pulse until finely chopped. Transfer to a large serving bowl. Add parsley, oregano, red wine vinegar, remaining 3 tablespoons of the extra virgin olive oil and celery, mixing to combine thoroughly.
3. Toss:
To the large serving bowl, add the toasted bread, cheese cubes, and deli meat, tossing gently to ensure the ingredients are fully combined.
4. Rest and Enjoy!
Rest for 5 minutes so the bread absorbs a bit of the juices from the dressing. Toss once more right before serving and enjoy!
tools you’ll need:
more unique and fun salad recipes to try:
Muffuletta + Panzanella = Match made in heaven
I hope you love the recipe for my Vegan Muffuletta Panzanella Salad as much as I do! If you give it a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Vegan Muffaletta Panzanella Salad
Ingredients
- ½ pound 8-ounces round loaf of Italian bread, cut into 1 ½ - inch cubes
- 6 tablespoons extra virgin olive oil divided
- 2 teaspoons garlic powder
- 1 ½ teaspoons kosher salt divided, plus more to taste
- ½ cup roasted red peppers drained and roughly chopped
- ½ cup pitted and drained Castelvetrano olives
- ¼ cup pitted and drained kalamata olives
- ¼ cup drained pepperoncini peppers
- ¼ cup jarred Italian giardiniera drained
- 1 tablespoon capers drained
- 5 cloves garlic
- ¼ cup minced fresh parsley
- 2 tablespoons roughly chopped fresh oregano
- 1/3 cup red wine vinegar
- 1 cup celery thinly sliced
- 1 7-ounce vegan cheese block, such as Violife Epic Mature Cheddar or Daiya Smoked Gouda-Style, cut into small cubes (*see recipe notes1)
- 5 ounces vegan deli meat *see recipe notes2
Instructions
- Preheat oven to 425°F
- Place the cubes of bread on a parchment paper-lined rimmed baking sheet. drizzle with 3 tablespoons of the extra virgin olive oil, garlic powder, and 1 teaspoon kosher salt. Using your hands, toss to combine. Bake on the middle rack of the preheated oven until crispy and golden around the edges, 10 to 12 minutes.
- Meanwhile, make the olive dressing. Place the roasted red peppers, both olives, pepperoncini peppers, Italian giardiniera, capers, garlic, and remaining ½ teaspoon kosher salt in a food processor. Pulse until finely chopped. Transfer to a large serving bowl. Add the parsley, oregano, red wine vinegar, remaining 3 tablespoons of the extra virgin olive oil and celery, mixing to combine thoroughly.
- Add the toasted bread cubes, cheese cubes, and deli meat, tossing gently to ensure the ingredients are fully combined.
- Rest for 5 minutes so the bread absorbs a bit of the juices from the dressing. Toss once more right before serving and enjoy!
Notes
2.The vegan deli-style meat I used was by the brand Mia, found at my local Whole Foods. I used 1 (2.5-ounce) pack each of the carpaccio-style and prosciutto-style deli meats. Alternatively, if you can’t find this brand, use 5 ounces of any brand deli-style vegan meats you like, such Turk’y or Smoked “Ham”. Other brands I use are Tofurky, Unreal Deli, and Yves.
