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Muffuletta Olive Salad

By
Staff Writer
Muffuletta Olive Salad
Taste of Home

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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16
Servings
Deliver Ingredients

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.

Olive Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Olive Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

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