Muffaletta or Olive Salad

Serves: 8
Total Calories: 95


1 medium onion, finely chopped
3 tablespoons olive oil
3 cloves garlic, minced
1 (15-ounce) can diced tomato, drained
1/2 cup chopped, pitted, oil-cured black olives (about 20)
1/2 cup chopped pitted Spanish olives (about 14)
2 tablespoons chopped fresh basil leaves
salt and ground black pepper to taste


Cook the onion in 1 tablespoon of the oil in a large skillet over medium heat until it is tender, about 4 minutes. Add the garlic and tomatoes and cook over high heat until the tomatoes release their juice but still remain in visible pieces, 2 to 3 minutes. Remove from the heat add the olives, basil, remaining 2 tablespoons oil, salt, and pepper. Use immediately or store in the refrigerator for up to 2 weeks.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 95
Calories from Fat: 45

This Muffaletta or Olive Salad recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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