Muffuletta Olive Salad

Name: Muffuletta Olive Salad
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 6 garlic cloves, minced; 1 tablespoon dried oregano; 1 tablespoon thinly sliced green onion; 1 tablespoon minced fresh parsley; 1 teaspoon crushed red pepper flakes; 1 1/2 cup green olives with pimentos, halved; 1 cup coarsely chopped giardiniera; 1/2 cup coarsely chopped pickled beets; 1/2 cup pitted greek olives, halved; 1/2 cup roasted sweet red peppers, chopped; 1/4 cup finely chopped celery; 1 tablespoon drained capers

Taste of Home|Feb. 27, 2014 12:11 pm EST

4 (1 ratings)

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This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices. Or make it deluxe with diced ham and salami. — Judy Batson, Tampa, Florida For more recipes, visit Taste of Home

Servings

16

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1 1/2 cup green olives with pimentos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted greek olives, halved
1/2 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Directions

In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.