Muffaletta Salad

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup olive juice from can
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon freshly ground black pepper
  • 1 carrot, peeled and diced
  • 1/2 cup diced black olives
  • 1/2 cup diced green olives
  • 1/2 cup diced marinated artichoke hearts, diced
  • 1/2 cup roasted red bell pepper, diced
  • 1/2 cup diced celery
  • 1/2 red onion, minced
  • 3 cups cooked orzo
  • 1 cup feta cheese
  • 8 to 10 Bibb lettuce cups
  • 1/2 cup diced Roma tomatoes
Directions

In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.

Add orzo to marinated vegetables, toss, then add feta and toss again.

Serve in lettuce cups and top with tomatoes.


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    This recipe is featured in:

    Cookout Sides & Salads