Muffuletta Olive Salad

Muffuletta Olive Salad

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 6 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon thinly sliced spring onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon crushed red pepper flakes
  • 1-1/2 cups Buffet Pimiento Stuffed Olives, halved
  • 1 cup coarsely chopped giardiniera
  • 1/2 cup coarsely chopped pickled beets
  • 1/2 cup Buffet Green Pitted Olives, halved
  • 1/3 cup roasted sweet red peppers, chopped
  • 1/4 cup finely chopped celery
  • 1 tablespoon drained capers

Method

  1. In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices or as a sandwich topping..