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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    16 servings (1/4 cup each)

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.

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Reviews

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Average Rating:
  • cookykamp
    Feb 28, 2017

    I've had many Mufalettas, but none of them include beets. The beets give a sweetness that just doesn't work. Recommend omitting them.

  • gucci65
    Mar 5, 2015

    Very good. Omitting beets is a must. They throw off the texture in this recipe. Yes adding salami, ham, mortedella and cheese is a must.

  • debbieroppolo
    Feb 15, 2015

    Good recipe. In our house we make it without the beets and capers, and add carrots for a touch of sweetness.

  • ahmom
    Jul 20, 2013

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

  • ahmom
    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.

  • Darlene1679
    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.