Muffaletta Salad

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 4 servings
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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


  1. 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.
  2. Add orzo to marinated vegetables, toss, then add feta and toss again.
  3. Serve in lettuce cups and top with tomatoes.

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