MUFFULETTA OLIVE SALAD

Muffuletta Olive Salad image

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

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts :

*** Explore more Muffuletta Olive Salad Recipes »

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Gabriel Irungu

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Good

Kazeem Kasali

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This is a very good recipe, very easy to make. I have tried it several times and it has turned out great each time. Thanks for sharing it

Volga A 459

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Loved it

Rebecca Mullins

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I have made this recipe several times and everyone who has tasted it has asked for the recipe. One time I substituted crushed Ritz Crackers for the topping and another time used Bisquicck for the topping. Both turned out very good

HAKER BD

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Very good

AZAZ KTK

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I made this last night and it was wonderful. I used a whole cup of milk instead of 1/2 cup and added 1/2 cup of grated cheddar cheese to the center of the dish. I will definitely add this to my regular recipe file

Linda Bush

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Great recipe!

Thijhesu Tobiloba

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This was good, but next time I will use the biscuit part of my homemade biscuits for the topping. Thanks for sharing this recipe

Technical Work

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Great

Debnam 101

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I used a cup of Bisquicck for topping and a can of cream of mushroom for the center. Very easy and very good. I also used 1/2 cup of milk for the cream of mushroom.