Olive Salad with Pimiento and Capers

Kitchen Tested
  • Yield 8 servings

Use this muffuletta-like salad for sandwiches, as a dip or mixed into cooked pasta.


1/2 cup pitted, chopped pimiento-stuffed green olives
1/2 cup pitted, chopped black kalamata olives
1/4 cup chopped red pimiento
2 garlic cloves, minced
1 tablespoon capers, chopped
1/4 cup minced fresh parsley
2 teaspoons minced fresh oregano
1/2 teaspoon crushed dried red pepper flakes
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar


  1. Combine all ingredients well in a nonreactive large mixing bowl. Will keep up to 3 days in the refrigerator. Makes 2 cups.




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