New Orleans-Style Olive Salad Recipe

Olives, capers, red peppers, and herbs come together in this light and easy salad.

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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

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Active: 5 mins
Total: 5 mins
Makes: 1 1/2 cups

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Ingredients

  • 3/4 cup pitted mixed oil-packed olives
  • 1 tablespoon capers
  • 1/4 cup chopped roasted red peppers
  • 2 tablespoons parsley leaves
  • 1/2 cup giardiniera (Italian-style pickled vegetable salad)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil

Directions

  1. 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.