Name: Muffaletta Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 servings
Cuisine: american
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

Watch how to make this recipe.

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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Muffaletta Salad

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