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Muffuletta Olive Salad
Ingredients
  • 1 to 2 shallot bulbs, diced
  • ½ cup Kalamata olives, chopped
  • 1 cup Castelvetrano Olives, chopped
  • ½ cup pepperoncini slices
  • 7-ounce jar marinated artichoke hearts
  • ½ cup piquillo peppers from a jar, sliced (or substitute for roasted red peppers)
  • ¼ cup Italian parsley, chopped
  • 1 tablespoon capers
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ½ teaspoon oregano
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