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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Pickled Muffuletta Salad

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

Southern Living DECEMBER 2013

  • Yield: Makes about 6 cups
  • Hands-on:15 Minutes
  • Total:15 Minutes


  • 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


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)


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Pickled Muffuletta Salad recipe