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Olive Salad (Muffaletta)


Olive Salad: Muffaletta

Olive Salad: Muffaletta

Terri Pischoff Wuerthner

This salad is traditional as part of a muffaletta sandwich, but it has several other uses:

  • Combine it with cream cheese and use as a spread for crackers
  • Use it on a plain turkey, ham or other sandwich to turn simple luncheon meat into a wonderful, sloppy drippy sandwich
  • Toss with lightly cooked vegetables for something different, with a lot of flavor

Yield: 8 Servings


  • 1 cup pimento-stuffed green olives, chopped
  • 2 small cans (about 4 ounces each) chopped black olives
  • 1/2 cup olive oil
  • 1/2 cup finely chopped curly parsley
  • 3 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon Tabasco Sauce


Mix all the olive salad ingredients and refrigerate, covered.

Make several hours or even a few days ahead of serving.

For other summer salads, see:

Macaroni Salad
Perfect Potato Salad
Corn and Red Pepper Salad
Cucumber and Tomato Salad

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