Ingredients Jump to Instructions ↓

  1. 1 quart large pimiento-stuffed green olives, drained and slightly crushed

  2. 1 1/2 cups large Greek black olives, drained and pitted

  3. 1 1/2 cups extra-virgin olive oil

  4. 1 1/2 cups vegetable oil

  5. 1 cup pickled cauliflower, drained

  6. 1/4 bunch celery, sliced diagonally

  7. 2 medium carrots, peeled and thinly sliced diagonally

  8. 1/2 cup pepperoncini, drained and left whole

  9. 1/3 cup cocktail onions, drained

  10. 1/4 cup small capers, drained

  11. 6 cloves garlic, minced

  12. 1 1/2 teaspoons Italian seasoning

  13. 1/2 teaspoon crushed red pepper

  14. 1/4 teaspoon freshly ground black pepper

  15. 1/4 teaspoon celery seeds

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.

  2. Yield : 1 1/2 quarts *Cook's Note: Muffulettas are traditionally made on special round, seeded Italian breads made specifically for this purpose. The breads are rustic in texture and not too thick (about 2 to 2 1/2 inches high). If you cannot find a similar type of bread, you could either use a seeded Italian baguette cut into 6-inch lengths for 1 person (in which case you would need 4 of these portions for this recipe), or you could partially hollow out 2 thick round Italian breads or cut portions out of the middle to make the breads less thick.


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