Muffuletta olive salad is commonly used as an ingredient in an Italian-style muffuletta sandwich originating in New Orleans, but it's more than that. It can also be used as a delightfully addition to charcuterie board, or as a topping for crackers or bread (try pairing it with a bit of soft goat cheese!). It's not just olives, but also a bunch of different chopped fresh and pickled veggies and pickles all marinated in a blend of olive oil, red wine vinegar and herbs. Give it a try!
Keto Muffuletta Olive Salad Recipe
Ingredients:
- 1 cup green olives, finely chopped
- ½ cup kalmata olives, finely chopped
- 2 tablespoons capers
- ¼ cup cocktail onions, finely chopped
- 2 tablespoons peperoncini peppers, finely chopped
- ½ cup giardiniera (Italian pickled vegetables), finely chopped
- ¼ cup artichoke hearts, finely chopped
- ½ teaspoon celery seeds
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 large cloves garlic, finely chopped
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
Directions:
- In a medium bowl, combine all the ingredients into a glass jar (or other non-reactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. The flavours will continue to mature over a couple of days. Use in a classic Muffuletta Sandwich, spread on crackers with goat cheese for an appetizer, spoon a bit onto grilled chicken, fish or pork. Store in the fridge for up to one week.
(*Note: If you blanch the carrots and cauliflower, it will make them softer for a more consistent texture. It will also increase the shelf life to
Did you make this vegan muffuletta olive salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
