Muffuletta Olive Salad

Muffuletta olive salad.jpg

By the Gracious Vegan

Muffuletta (the salad and the sandwich) originated in New Orleans, where Italian delicatessens featured muffuletta bread stuffed with cold cuts and a distinctive olive salad. The olive salad is wonderful on its own as an appetizer spread or it can star in the Vegan Muffuletta Sandwich or serve as a topping on grains, proteins, or vegetables. There are many, many variations of muffuletta olive salad. Some add giardiniera (pickled Italian vegetables), which I don’t care for. Some use a lot of oil. Some use significantly more capers and/or vinegar. If you love olives, you’ll likely love this salad!

Makes almost 1.75 cups of salad

Add the following ingredients to a food processor and process them until well chopped.

  • 1 clove garlic, peeled and sliced

  • 1/4 cup loosely packed fresh parsley leaves

  • 2-3 small inner stalks of celery (with leaves), cut into a few pieces each

Add the following ingredients and pulse until the olives are chopped but not too much. 

  • 3/4 cup black Greek pitted olives 

  • 3/4 cup pimiento-stuffed green olives

  • 2 Tablespoons capers

  • 1 Tablespoon chopped shallots or mild onion

  • 2 teaspoons red wine vinegar

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon celery seed

  • 1/4 teaspoon Tabasco sauce (or more, or none)


Timing: About 20 minutes

Gluten-free

Sandwich, AppetizerLinda TylerGluten-freeComment