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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

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  • 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


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.