Olive salad is commonly used in a muffaletta sandwich, which originated in New Orleans at Central Grocery. Green and black Kalamata olives, giardiniera, vinegar, oil, garlic, and other goodies round out this family sized dish that is great for picnic lunches or the Super Bowl.
For the Salad
- 1 cup Castelvetrano olives, chopped
- 1/2 cup Kalamata olives, chopped
- 1 cup pickled veggies (giardiniera: cauliflower, carrots, celery), finely chopped
- 1/2 cup peperoncini, sliced
- 1 tablespoon capers
- 2 tablespoons shallots
For the Dressing
- 3/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1/16 teaspoon fresh thyme leaves
- 1 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Making the Dressing
- Whisk together the oil, vinegar, garlic, and spices.
Making the Salad
- Chop up the olives, capers, peppers, and fresh herbs.
- Combine all the ingredients in a large bowl and mix well together.
- Pour the dressing over the other ingredients and mix well, then refrigerate for 8 hours or overnight.
- Stir to coat the veggies in the dressing just before serving or using in a muffaletta sandwich. Serve cold.
- Use good quality olive oil.
- Have twice as many green olives to black.
- Pull out the cauliflower, carrots and celery from a jar of homemade giardiniera.
- Use a food processor to chop the veggies to speed things up.
- Allow the flavors to meld by chilling it for 8 hours or overnight.
- Category: Salad
- Method: Chopping
- Cuisine: American
Keywords: olive salad, muffaletta sandwich