Muffuletta Salad

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Total Time
2hrs 20mins
20 mins
2 hrs

This recipe originated with Guy Fieri. Has nearly everything in it, but the kitchen sink, a meal in itself. I substitute rice for the orzon, as it is gluten-free. The two hours is not cooking time, but marinating time.

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  1. Put the first 8 ingredients into a food processor. Pulse until well chopped, but not pureed.
  2. Transfer to a bowl. Add remaining vegetables and olives, cover with plastic wrap. Place in refrigerator and allow the flavors to marry for 2 to 4 hours.
  3. Add the cooked orzo (or substitute cooked rice) to the marinated vegetables, toss, then add feta cheese and toss again.
  4. Serve in Bibb lettuce cups and top with tomatoes.