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If you’re looking for a way to add more flavor to salads and sandwiches without a lot of effort, this Muffuletta Olive Salad is just the ticket. Made with salty olives, pickled vegetables and a simple oil dressing, this New Orleans-style dish comes together in about 10 minutes.
The best part of this recipe is how easy it is to prepare. And you don’t need anything fancy to make it – just a few jarred ingredients, a sharp knife and a little time to let the flavors get to know each other.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I like to keep a jar of this in the fridge because it’s a quick way to add flavor to leftovers or to round out a snack plate. And the flavors become richer and more balanced the longer it chills.
This easy recipe earns its spot as a keeper – simple to make, easy to store, and ready when you want to make everyday food taste a little more interesting.
It can be eaten as is (I’ve been known to eat it by the spoonfuls), or used as a topper for burgers, hot dogs, roasted vegetables or anything else you’re cooking on the grill. Or add a scoop or two to salads to punch up the flavor. Trust me, you’ll be wanting to eat this zesty salad on everything.
For more delicious topping recipes, check out my Homemade Tzatziki Sauce, Copycat Big Mac Sauce and Copycat Taco Bell Baja Sauce.
What is giardiniera?
You’ve likely had this tangy, crunchy topping on sandwiches at some point, but maybe didn’t know what it was. Similar to a crunchy slaw, giardiniera is made with a mix of pickled vegetables like bell peppers, carrots, cauliflower, celery and sometimes spicy peppers. You’ll find jars of this Italian-style condiment in the pickle aisle of your grocery store.
Muffuletta Olive Salad Ingredients Needed
For the Olive Salad
- Olives – I used two kinds of olives – green and black. Make sure they are pitted.
- Giardiniera – Regular or hot/spicy can be used.
- Roasted red peppers – Look for jarred peppers at the grocery store.
- Capers – Get the smaller-sized ones.
- Garlic – Skip the jarred kind and use fresh garlic for the best flavor.
For the Tangy Dressing
- Dried oregano – This classic Mediterranean herb adds an earthy, peppery flavor.
- Extra-virgin olive oil – Use a high quality oil for the smoothest flavor.
- Red wine vinegar – Sharp and tangy, it balances the rich flavors.
- Crushed red pepper flakes – Optional, but adds a spicy kick.
Get the complete ingredients & directions in the recipe card below.
How to Make Olive Salad for Muffuletta
Chop the olives, peppers, and giardiniera mix. Transfer the chopped vegetables, capers and garlic to a large mixing bowl.
Whisk together the dressing ingredients then add to the salad mixture.
Give it a good stir to distribute the dressing and coat the chopped vegetables.
Serve immediately or put it in the fridge to chill.
Tips for Making the Muffuletta Olive Salad Recipe
- Make sure the jarred vegetables are drained well. Pat dry with a paper towel if they still look a little wet after draining.
- Cut the olives and vegetables into same-sized pieces, so you get a little bit of everything in each bite.
- While you can eat this salad right away, giving it some time to chill in the fridge helps the flavors mesh better.
- It’s easy to adjust the heat level – keep it mild for kids or add more spice if you like a little heat.
Recipe Substitutions & Variations
- Olives: You can use any type of olives that you want – just make sure they’re pitted.
- Spicy: Kick up the heat by adding crushed red pepper, hot giardiniera or a little minced jalapeno pepper to the salad.
Can I make Muffuletta Olive Salad ahead of time?
Absolutely, in fact, you should! If you can give it about 24 hours so the flavors mesh together, I promise you that you’ll love it even more.
What to Serve with Chopped Olive Salad
The classic choice is a muffuletta sandwich, but it’s just as tasty on Oven-Baked Italian Subs and Slow Cooker Italian Beef Sandwiches. Or spoon it over Air Fryer Flank Steak, Italian Grilled Chicken or this Mediterranean Wedge Salad.
How to Store Leftover Olive Salad
All you have to do for leftovers is to store them in the refrigerator in an airtight container or a tightly sealed Mason jar. They’ll will keep for up to 2 weeks when stored properly.
Is this olive salad spicy?
I think the recipe as written is more tangy than spicy but you can add red pepper flakes, diced jalapeno, or pickled jalapeno to kick up the heat.
Is this a side dish or a topping?
Yes, to both! Some people enjoy it on its own, while others use it as a topping for steak, sandwiches, and even as a salad topping. Or you can do as I do and just eat it from the jar with a spoon.
I love having a jar of this Muffuletta Olive Salad in the fridge because it’s a quick way to add bold flavor to a simple meal with very little effort. And that always feels like a win in my kitchen.
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Muffuletta Olive Salad
Ingredients
For the Olive Salad
- 1 cup pitted green olives, drained and chopped
- 1 cup pitted black olives, drained and chopped
- 1 cup giardiniera, drained and chopped if the pieces are large
- 1/3 cup roasted red peppers, drained and chopped
- 2 Tablespoons capers, drained
- 2 cloves fresh garlic, minced
For the Dressing:
- 1/2 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil, use a good quality oil
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- Drain and chop the green olives, black olives, giardiniera, roasted red peppers, capers, and garlic and place in a medium bowl. Stir until evenly mixed.1 cup pitted green olives, 1 cup pitted black olives, 1 cup giardiniera, 1/3 cup roasted red peppers, 2 Tablespoons capers, 2 cloves fresh garlic
- Make the dressing: Combine the oregano, olive oil, red wine vinegar and crushed red pepper flakes (if using) in a small bowl. Stir until combined.1/2 teaspoon dried oregano, 1/3 cup extra-virgin olive oil, 2 Tablespoons red wine vinegar, 1/2 teaspoon crushed red pepper flakes
- Add the dressing to the salad mixture and stir until everything is evenly coated.
- Optional but recommended: Cover the bowl and refrigerate for 12-24 hours. Stir before serving and adjust the seasonings or oil if needed.
Notes
- Make sure the jarred vegetables are drained well. If they still look wet after draining, pat dry with a paper towel.
- Chop the olives and vegetables into similar-sized pieces.
- Make it spicy by using hot giardiniera or adding crushed red pepper flakes or diced jalapeno.
- While you can eat this salad right away, give it some time to chill in the fridge to help the flavors mesh better – I recommend a minimum of 12 hours but 24 hours will give you the best flavor.
- Store leftovers in a tightly sealed jar or airtight container and store for up to 2 weeks in the refrigerator.
- Recipe makes about 3 cups. A serving size is 1/4 cup.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
