Muffuletta Olive Salad is the heart and soul of the famous New Orleans muffuletta sandwich, but it’s also a versatile, tangy condiment perfect for adding bold flavor to almost anything. Made with a blend of green and black olives, capers, garlic, and a variety of pickled vegetables, this salad is packed with briny, savory goodness. It’s marinated in olive oil with herbs and spices, allowing the flavors to meld together beautifully. Use it as a sandwich topping, a dip for crusty bread, or even as a garnish for grilled meats and salads.
Ingredients:
- 1 cup green olives, pitted and chopped
- 1/2 cup black olives, pitted and chopped
- 1/4 cup giardiniera (pickled vegetable mix), chopped
- 2 tablespoons capers, drained
- 1/4 cup roasted red peppers, chopped
- 2 garlic cloves, minced
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
- 1 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
- Mix the Ingredients: In a large bowl, combine the green and black olives, giardiniera, capers, roasted red peppers, garlic, celery, and parsley.
- Add the Dressing: Drizzle the red wine vinegar and olive oil over the olive mixture. Add the oregano and crushed red pepper flakes (if using). Season with salt and pepper to taste.
- Marinate: Stir everything together until well combined. Cover and refrigerate the olive salad for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Serve: Use the olive salad as a topping for muffuletta sandwiches, or serve it as an accompaniment to bread, crackers, or antipasto platters.
Enjoy the bold, briny flavors of this Muffuletta Olive Salad, a must-have for any authentic muffuletta sandwich or an amazing condiment for your favorite dishes!
