Muffuletta Olive Salad
Made with two kinds of chopped olives, giardiniera, roasted red peppers, garlic and a flavorful vinegar and oil dressing to pull it all together. Serve this bold condiment with sandwiches, salads, charcuterie boards or as a flavorful topping.
Servings: 12
Calories: 144kcal
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.
Nutrition
Serving: 1cup | Calories: 144kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 913mg | Potassium: 21mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.3mg