Muffuletta Olive Salad

Muffuletta Olive Salad
4 from 1 ratings
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 For more recipes, visit Taste of Home
Servings
16
servings
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
  1. 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.