Muffaletta Salad

Anita really, really likes olives, so I am always looking for new recipes that include plenty of them. Black or green, the more the merrier.


This salad is easy to make. Make sure to let it sit in the fridge for at least 4 hours for the flavors to get happy. The longer the better. The original recipe came from Guy Fieri.

Makes: 4 servings
Prep time: 20 minutes
Cook time: 4 hours or more
Printable Recipe

Ingredients:

• 1 T garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup olive juice (from jar or can of green olives)
• 1 T lemon juice
• 1/2 t red chili flakes
• 1 t black pepper
• 1 carrot, peeled and diced
• 1/2 cup black olives, diced
• 1/2 cup green olives, diced
• 1/2 cup marinated artichoke hearts, diced
• 1/2 cup roasted red bell pepper, diced
• 1/2 cup celery, diced
• 1/2 medium red onion, minced
• 3 cups orzo, cooked
• 1 cup feta cheese, crumbled
• Lettuce leaves
• 1/2 cup Roma tomatoes, diced

1. Place all ingredients from the garlic to the red onion in a food processor and pulse until well chopped. Do not puree. Put in an airtight container and refrigerate for at least 4 hours.

2. Add orzo to the vegetables and toss. Add cheese and toss again.

3. Place leaves on a platter and top with the salad. Garnish with tomato.