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
Ingredients:
- 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
Preparation:
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 SaladPerfect Potato Salad
Corn and Red Pepper Salad
Coleslaw
Cucumber and Tomato Salad