Muffuletta Olive Salad
Packed with a mix of olives, pickled vegetables, and savory herbs, this zesty muffuletta olive salad is a delightful addition to sandwiches and salads, or as a flavorful topping for crackers.
Servings 1.5 cups
Calories 45kcal
Ingredients
- ½ cup green olives with pimentos chopped
- ¼ cup black olives chopped
- ¼ cup diced Giardiniera mix
- ¼ cup chopped pepperoncini peppers
- ¼ cup roasted red bell peppers chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon capers
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- 1 teaspoon fresh parsley
- 1 tablespoon olive oil
Instructions
- Combine all the ingredients in a large mixing bowl.
- Stir until everything is evenly mixed.
- Cover and let the olive salad chill in the refrigerator for 24 hours.
Video
Notes
- Chop all ingredients into similar-sized pieces for the best texture and even flavor in every bite.
- This olive salad improves with time, so don’t skip the 24-hour chill if you can help it.
- Stir the salad well before serving, as the oil and vinegar may separate while chilling.
- Adjust the salt carefully—olives, capers, and giardiniera already bring plenty of saltiness.
- For extra flavor, taste after chilling and adjust vinegar, herbs, or garlic as needed.
- This recipe is ideal for making ahead for parties, sandwiches, or meal prep.
Nutrition
Serving: 2tablespoons | Calories: 45kcal | Carbohydrates: 2g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 250mg | Potassium: 40mg | Fiber: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg
