Olive Salad for Muffulettas Recipe

Name: Olive Salad for Muffulettas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pimento stuffed green olive, finely chopped; ½ cup black olives, drained, finely chopped; 2 garlic cloves, minced; ¼ cup pickled cauliflower, finely chopped; 2 tablespoons capers, drained; 1 tablespoon celery, finely chopped; 1 tablespoon carrot, shredded; 1 tablespoon pepperoncini pepper, finely chopped; ¼ cup red onion, finely chopped; ½ teaspoon celery seed; 2 teaspoons italian seasoning; ¾ teaspoon ground black pepper; ¼ cup red wine vinegar; ½ cup olive oil; 1 lb Italian bread; 8 ounces genoa salami, thinly sliced; 8 ounces cooked ham, thinly sliced; 8 ounces mortadella, thinly sliced; 8 ounces provolone cheese, sliced; 8 ounces mozzarella cheese, sliced

Servings: persons

1 cup pimento stuffed green olive, finely chopped
½ cup black olives, drained, finely chopped
2 garlic cloves, minced
¼ cup pickled cauliflower, finely chopped
2 tablespoons capers, drained
1 tablespoon celery, finely chopped
1 tablespoon carrot, shredded
1 tablespoon pepperoncini pepper, finely chopped
¼ cup red onion, finely chopped
½ teaspoon celery seed
2 teaspoons italian seasoning
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
1 lb Italian bread
8 ounces genoa salami, thinly sliced
8 ounces cooked ham, thinly sliced
8 ounces mortadella, thinly sliced
8 ounces provolone cheese, sliced
8 ounces mozzarella cheese, sliced

1
Mix all of the olive salad ingedients together, and refridgerate overnight.
2
Bring to room temperature before spreading on bread.
3
Spread generously on bread slice, then layer meats and provolone cheese, topping with mozzarella cheese.
4
Top filling with another slice of Italian bread and serve, or may wrap in foil and heat in 325 degree oven for 15-20 mins, or may heat under broiler until cheese is melted.
5
Watch closely.
6
Note: May use crusty bread of choice.
7
Also, may hollow out solid loaf of bread of choice and fill, according to directions.
8
Peperoncini is an Italian sweet pepper with a touch of heat, and is usually found pickled in jars.
9
Mortadella is an Italian lunchmeat similar to olive loaf, but has chunks of fat in it, instead of olives, and olive loaf may be used in lieu of the Mortadella.
10
Salad ingredients may be coarsely pulsed in a food processor, but one should avoid a paste or pesto consistency.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup pimento stuffed green olive, finely chopped, ½ cup black olives, drained, finely chopped, 2 garlic cloves, minced, ¼ cup pickled cauliflower, finely chopped, and more.

Yes, Olive Salad for Muffulettas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Olive Salad for Muffulettas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions