Monday, March 30, 2015

Muffuletta Olive Salad

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.

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.

Muffuletta with baked tofu

Muffuletta and tofu collard wraps

Muffuletta, hummus, avocado and tomato sandwich

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