Olive Salad Recipe

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Olive Salad

Cathy Gillespie


Use mixed pickled vegetables that contain cauliflower, onion, carrot, pepper and celery.

Chill leftover mixture. It will keep up to 2 weeks.

You can use this mixture in Muffuletta Dip recipe.

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20 Min


No-Cook or Other


1 qt
mixed pickled vegetables
purple onion, quartered, opt
16 oz
pitted green olives, drained, chopped
4 1/2 oz
ripe olives, drained, chopped
1/4 c
pepperoncini peppers, chopped
2 Tbsp
capers, drained
1 Tbsp
garlic, minced
1/2 c
olive oil
1 1/2 tsp
dried parsley flakes
1 tsp
dried oregano
1/2 tsp
black pepper
7 1/4 oz
roasted red peppers, drained, coarsely chopped

Directions Step-By-Step

Drain pickled vegetables, reserving 1/4 cup of the liquid.
Pulse pickled vegetables and the remaining ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and the roasted red peppers; cover and chill at least 8 hours.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Other Tag: Quick & Easy