Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.
Yield: 1 1/2 quarts
*Cook's Note: Muffulettas are traditionally made on special round, seeded Italian breads made specifically for this purpose. The breads are rustic in texture and not too thick (about 2 to 2 1/2 inches high). If you cannot find a similar type of bread, you could either use a seeded Italian baguette cut into 6-inch lengths for 1 person (in which case you would need 4 of these portions for this recipe), or you could partially hollow out 2 thick round Italian breads or cut portions out of the middle to make the breads less thick.