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
Muffuletta Olive Salad
Olive Salad Tips
How can you make muffuletta olive salad your own?
This olive salad is forgiving, so feel free to change the ingredients to your liking. If beets aren't your thing, leave them out. Add some chopped carrots if you're craving more crunch. Like heat? Substitute hot peppers for the roasted ones. It's also easy to turn this salad into a main dish by adding pasta and salami or ham.
How else can you serve muffuletta olive salad?
Serve this olive salad alongside an Italian frittata. Use it as a sandwich spread on a muffuletta sandwich. Or add it to this grilled steak recipe.How long will muffuletta olive salad last?
Cover and refrigerate this olive salad for up to 1 week. We do not recommend freezing this recipe because some of the crispy ingredients will lose their crunch.
—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Recipe Tester
Muffuletta Olive Salad
Prep Time
25 min
Yield
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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