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Muffuletta Olive Salad

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. — Judy Batson, Tampa, Florida
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    16 servings (1/4 cup each)

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 6 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon crushed red pepper flakes
  • 1-1/2 cups green olives with pimientos, halved
  • 1 cup coarsely chopped giardiniera
  • 1/2 cup coarsely chopped pickled beets
  • 1/2 cup pitted Greek olives, halved
  • 1/3 cup roasted sweet red peppers, chopped
  • 1/4 cup finely chopped celery
  • 1 tablespoon drained capers

Directions

  • In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

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