Muffuletta Panzanella Salad
Ingredients
Olive salad:
¾ c green olives pitted
¾ c black olives pitted
½ c giardiniera
2 tsp capers
1 garlic minced
1 tbs celery thinly sliced
1 tbs carrot diced
1.5 tsp Italian parsley
1.5 tbs dried oregano
1.5 tsp green onion (½ green onion)
1.5 tbs red wine vin
¾ cup EVOO
Panzanella Assembly:
Olive salad (recipe above)
One boule or loaf of sesame bread
¼ lb mortadella
¼ lb salami
⅛ lb swiss cheese (block, not sliced)
⅛ lb fresh mozzarella cheese
1 romaine heart, shredded or finely chopped into ribbons
Method
1. Make the olive salad. Chop all ingredients to your preferred size; I like a fine dice here so that the mixture becomes almost like a chunky salsa/ sauce for the rest of the salad. Combine everything in a bowl and let the flavors marry in the fridge for as long as you can (at least one hour, but up to a couple of days). Let the mixture come to room temp before assembling the Panzanella and serving.
2. Tear your bread and leave it out overnight to stale. The following day, toss the torn pieces of bread in olive oil, then bake in the oven at 350* until the pieces start to brown and become fragrant (mine took about 20 minutes). approximately 15 minutes before serving. Scoop with ice cream scoop or break up the Ice with a fork.
3. To assemble the salad, cube the swiss, tear the mozzarella, slice or rip up the meats then plate how you wish. Top with your sesame croutons then drizzle the olive salad over the top of everything. This should serve about 8 people.
