Muffaletta Olive Salad

Muffaletta Olive Salad
 
Author:
Recipe type: salads
Ingredients
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup green olives with pimentos
  • 1 cup pitted, chopped black olives
  • ½ cup peperoncini
  • 2 cups roasted sweet peppers, coarsely chopped
  • 3 cloves garlic, finely minced
  • ¼ cup capers, rinsed
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano, crumbled
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 1 cup extra-virgin olive oil
Instructions
  1. Put all of the ingredients in a glass container and mix to combine.
  2. Cover tightly and refrigerate for 12 hours.
  3. CHEF'S NOTE: Spread the salad between an Italian round bred and quarter for sandwiches - perfect for lunch entrees.