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Muffuletta Olive Salad Recipe
Muffuletta Olive Salad Recipe photo by Taste of Home

Muffuletta Olive Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 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 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

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.

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. Yield: 16 servings (1/4 cup each).
Originally published as Muffuletta Olive Salad in Taste of Home February/March 2013

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.

Reviews for Muffuletta Olive Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 20, 2013

"I served this again as a salad. I added cooked pasta, mozzarella cubes, salami, green peppers. Excellent!"

MY REVIEW
Reviewed Jul. 17, 2013

"I didn't have the beets or the capers but used everything else in the recipe.

EXCELLENT!! I think this would be good with pasta and maybe cooked meat."

MY REVIEW
Reviewed Apr. 25, 2013

"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."

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