Muffaletta Olive Salad
Often used in the classic New Orleans sandwich, a good Muffaletta Olive Salad is delicious in its own right. Spread it on top of grilled chicken or serve with pita chips as a dip!
Servings: 16 servings
Calories: 95kcal
Ingredients
- 1 10-oz. jar pitted green olives, drained
- 1 6-oz. can pitted black olives, drained
- ½ cup giardiniera mix celery, carrots, cauliflower, peppers, etc., drained (see note)
- ½ cup pepperoncini sliced
- 1 Tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp red wine vinegar
- ¼ cup extra virgin olive oil
Instructions
- Finely chop green olives, black olives and giardiniera and pepperoncino; place mixture in a medium mixing bowl.
- Add remaining ingredients (garlic, parsley, basil, salt, pepper, red wine vinegar and olive oil); stir until well combined. Cover and refrigerate overnight.
- Serve on crusty bread, sandwiches or on top of grilled chicken.
Notes
There are several types of giardiniera mixes. “Chicago-style” is quite spicy and features finely chopped peppers and vegetables. It’s delicious, but for this muffaletta olive salad, I recommend using a milder “Italian-style” giardiniera like this one made by Mezzetta.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 691mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
