February 27, 2014
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
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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 Cup green olives with pimentos, halved
- 1 Cup coarsely chopped giardiniera
- 1/2 Cup coarsely chopped pickled beets
- 1/2 Cup pitted Greek olives, halved
- 1/2 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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