Muffaletta Olive Salad

Ingredients

  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup green olives with pimentos
  • 1 cup pitted, chopped black olives
  • 1/2 cup peperoncini
  • 2 cups roasted sweet peppers, coarsely chopped
  • 3 cloves garlic, finely minced
  • 1/4 cup capers, rinsed
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano, crumbled
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 1 cup extra-virgin olive oil

Instructions Put all of the ingredients in a glass container and mix to combine. Cover tightly and refrigerate for 12 hours.

CHEF’S NOTE: Spread the salad between an Italian round bred and quarter for sandwiches – perfect for lunch entrees.

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