Muffaletta Olive Salad
Muffaletta olive salad is the key ingredient 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.
Servings: 3 cups
Calories: 414kcal
Ingredients
For the Salad
- 1 cup Castelvetrano olives chopped
- ½ cup Kalamata olives chopped
- 1 cup giardiniera pickled cauliflower, carrots, celery, finely chopped
- ½ cup peperoncini sliced
- ½ cup roasted red peppers chopped
- 1 tablespoon capers
- 2 tablespoons shallots
For the Dressing
- ¾ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon garlic minced
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- 1 pinch fresh thyme leaves
- 1½ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Whisk the oil, vinegar, garlic, and spices together until they are well blended.
- Chop the olives, capers, and peppers so they're similar in size.
- Mix all the ingredients in a large bowl and toss until well blended.
- 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 before serving or using in a muffaletta sandwich. Serve cold.
Notes
- Use good quality extra virgin olive oil.
- Have twice as many green olives to black.
- Use the cauliflower, carrots, and celery from a jar of homemade giardiniera.
- Use a food processor to chop the veggies to speed things up.
Nutrition
Serving: 0.5cup | Calories: 414kcal | Carbohydrates: 32g | Protein: 4g | Fat: 43g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Sodium: 1863mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 1mg
