Pickled Muffuletta Salad

Pickled Muffuletta Salad Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Pickled Muffuletta Salad is a key ingredient for a Muffuletta sandwich. This savory sandwich condiment can also be put out on a relish tray.

Yield:

Makes about 6 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Ingredients

1 (32-oz.) jar mixed pickled vegetables, drained
2 cups pitted Spanish olives
1 cup black olives
2 large garlic cloves, minced
1/2 cup olive oil
2 teaspoons dried Italian seasoning
1/4 teaspoon dried crushed red pepper
1 tablespoon Champagne vinegar or white wine vinegar
3/4 cup thinly sliced pickled okra

Preparation

Pulse mixed pickled vegetables in a food processor 5 or 6 times or until coarsely chopped. Transfer mixture to a large bowl. Pulse pitted Spanish olives and black olives 5 or 6 times or until coarsely chopped; stir into vegetable mixture. Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra. Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.

TO USE THE SALAD: Use as a sandwich condiment or on a relish tray.

PACKAGE IN: Le Parfait 1/2 Liter Jar ($6.95; crateandbarrel.com)

Note:

Julie Grimes,

December 2013
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