Muffuletta Olive Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 16 servings (1/4 cup each).
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
Ingredients
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1/2 cup olive oil
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1/4 cup red wine vinegar
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6 garlic cloves, minced
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1 tablespoon dried oregano
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1 tablespoon thinly sliced green onion
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1 tablespoon minced fresh parsley
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1 teaspoon crushed red pepper flakes
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1-1/2 cups green olives with pimientos, halved
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1 cup coarsely chopped giardiniera
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1/2 cup coarsely chopped pickled beets
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1/2 cup pitted Greek olives, halved
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1/3 cup roasted sweet red peppers, chopped
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1/4 cup finely chopped celery
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1 tablespoon drained capers
Directions
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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.
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