Though Muffuletta is called a salad, the olives are high in sodium so use sparingly as a sauce or a condiment. A little Muffuletta adds a lot of flavor to sandwiches and wraps. Enjoy it on ALT (avocado-lettuce-tomato), HLT (hummus-lettuce-tomato) or baked tofu sandwiches.
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| Muffuletta olive salad |
1 cup pitted Kalamata or other black olives, chopped
1 cup sliced pimento stuffed green olives, chopped
1/2 cup roasted red bell pepper*, chopped
2 or 3 green onions, minced (about 1/4 cup)
1 small tomato, chopped (about 1/2 cup)
2 Tablespoons fresh parsley, minced
1 clove garlic, pressed
1/4 teaspoon oregano
1 Tablespoon capers (optional)
Mix all ingredients and chill at least one hour before serving. Keeps for several days in the refrigerator.
*To roast a red bell pepper: Remove the seeds and cut the bell pepper into three slabs and lay skin-side up on a baking sheet. Broil for 5 to 10 minutes or until skin is blackened. Place the bell pepper pieces into a bowl and cover with plastic wrap and allow to cool. Peel the skin off. Leftover roasted red peppers can be frozen to use in other recipes such as hummus.
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| Muffuletta with baked tofu |
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| Muffuletta and tofu collard wraps |
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| Muffuletta, hummus, avocado and tomato sandwich |
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