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Muffuletta Olive Salad Recipe

Muffuletta Olive Salad Recipe photo by Taste of Home

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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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Muffuletta Olive Salad Recipe

Prep: 25 min. + chilling

Yield: 16 Servings

25 25

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. Yield: 16 servings (1/4 cup each).

Nutritional Facts 1/4 cup equals 99 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 311 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.

Originally published as Muffuletta Olive Salad in Taste of Home February/March 2013

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Muffuletta Olive Salad

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Reviewed on Apr. 25, 2013 by Darlene1679

This very close to the New Orleans muffuletta olive salad, howerver; I recommend deleting the beets and using more olives; both black and green, but not all Greek olives (though I love them too), they are not traditional. This makes a really good sandwich and with a few alterations I will make it again and again. Also love it with ham, chicken and 'burgers.