Muffaletta Olive Salad Recipes

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

OLIVE SALAD FOR MUFFALETTAS

Steps:

• Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

MUFFALETTA SALAD

Steps:

• Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.

MUFFALETTA WITH OLIVE TAPENADE

Steps:

• Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
• Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

Steps:

• Gather the ingredients.
• Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
• Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
• Pulse until coarsely chopped.
• Transfer to a container, cover, and refrigerate until ready to use.

MUFFALETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
• Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

NORTON'S CAFE OLIVE SALAD (MUFFULETTA SPREAD)

Steps:

• Combine all ingredients in food processor. Pulse a few times or until desired consistency is achieved. I like it a little chunky.

MUFFULETTA SALAD

Steps:

• To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
• To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
• To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
• Serve immediately.