Muffuletta Olive Salad Recipe

3.5 6 5
Muffuletta Olive Salad Recipe
Muffuletta Olive Salad Recipe photo by Taste of Home
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Muffuletta Olive Salad Recipe

Read Reviews
3.5 6 5
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

1/4 cup: 99 calories, 10g fat (1g saturated fat), 0 cholesterol, 311mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.

  • 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
  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

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Reviews forMuffuletta Olive Salad

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cookykamp User ID: 8319766 261927
Reviewed 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."

MY REVIEW
gucci65 User ID: 7131119 222063
Reviewed 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."

MY REVIEW
debbieroppolo User ID: 2996149 220535
Reviewed Feb. 15, 2015

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

MY REVIEW
ahmom User ID: 3426126 139706
Reviewed Jul. 20, 2013

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

MY REVIEW
ahmom User ID: 3426126 200046
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
Darlene1679 User ID: 3521440 199144
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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