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This is our take on the classic olive salad used for topping muffuletta sandwiches. The combination of olives, capers, and roasted peppers is at once sweet, salty, and tart. If a muffuletta isn't on your horizon, this quick salad also makes a fantastic burger or pizza topping.
Recipe Facts
Ingredients
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3/4 cup pitted mixed oil-packed olives
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1 tablespoon capers
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1/4 cup chopped roasted red peppers
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2 tablespoons parsley leaves
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1/2 cup giardiniera (Italian-style pickled vegetable salad)
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1 medium garlic clove, minced (about 1 teaspoon)
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1 tablespoon red wine vinegar
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3 tablespoons extra-virgin olive oil
Directions
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Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Alternatively, chop by hand. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before using.
Nutrition Facts (per serving) | |
---|---|
100 | Calories |
8g | Fat |
7g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 100 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 107mg | 5% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 1g | |
Vitamin C 16mg | 82% |
Calcium 43mg | 3% |
Iron 1mg | 4% |
Potassium 85mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |