Muffuletta Olive Salad

Have you ever had a Muffuletta Sandwich?  I just had my first one recently and it was amazing.  I’m sharing the recipe soon, but it’s definitely a multi-parter.

To make a Muffuletta sandwich, you gotta have the olive salad.  The olive salad is similar to a tapenade, but includes its own unique ingredients.  

I decided to post this as it’s own recipe because this olive salad is not only for Muffuletta sandwiches - it is also an amazing salad topping (which I enjoyed all week long!)

For now, enjoy this salad and watch for the sandwich (and bread) coming soon!

Recipe Note:

I missed the roasted red peppers in the original recipe, but happened to have a fresh one in my refrigerator.  I roasted the pepper under the broiler, removed the charred skin and used half for this recipe

Muffuletta Olive Salad

Adapted from Serious Eats

¼ cup black olives

¼ cup green olives

½ cup giardinia

¼ cup roasted red pepper (see note)

2 tablespoons fresh parsley leaves

1 clove garlic

1 tablespoon balsamic vinegar

2 tablespoon olive oil

Place all ingredients in a food processor, pulse until evenly chopped.  Serve over salads of muffuletta sandwiches.  Store in an airtight container in the refrigerator.