Olive Salad

Our favorite use for this tangy vegetable "salad" is on a muffuletta.

Yield:
6 cups

Ingredients

  • 1 (1-quart) jar mixed pickled vegetables

  • 1 purple onion, quartered (optional)

  • 1 (16-ounce) jar pitted green olives, drained

  • 2 (2 1/4-ounce) cans chopped ripe olives, drained

  • 1/4 cup chopped pepperoncini peppers

  • 2 tablespoons capers

  • 1 tablespoon minced garlic

  • 1/2 cup olive oil

  • 1 1/2 teaspoons dried parsley flakes

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon ground black pepper

  • 1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Directions

  1. Drain pickled vegetables, reserving 1/4 cup liquid.

  2. Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

  3. Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

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