How to make it

  • In a large bowl add carrots, celery and onions.
  • Chop olives and add to the mixing bowl.
  • Remove the stems and seeds from the pepperoncini and
  • chop into 1/4 inch pieces and add to the salad mix.
  • Open the can of Peppers, add the sweet liquid
  • to the salad mix and dice the peppers into 1/4 inch
  • cubes, add to the bowl.
  • Use the flat side of a large Chefs knife and crush the pickled garlic and Spanish capers then finely mince, add to the muffaletta salad.
  • Add the remaining ingredients, use a Chefs spoon to
  • mix the muffaletta salad.
  • Place the salad in a plastic or glass container, cover tightly and
  • refrigerate.
  • The salad may be used in 24 hours but kept no longer than 2 months.
  • Alternate Method: Other antipasto ingredients may be
  • added or substituted.
  • Try using pickled baby corn, Greek peppers or pimentos.
  • Plate Presentation: Use this salad mix to make
  • muffalettas.
  • Add all of the meats and cheeses to the muffaletta bun, then spoon on the salad mix.
  • If the mix is refrigerated, it will almost gel and is very
  • easily applied to the sandwich.
  • This makes 2 quarts, so you will only use part of it for one muffaletta.

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Love olive salad. So good on sandwiches and it good stirred into cooked macaroni for a salad too.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow great recipe thanks
    Was this review helpful? Yes Flag

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