Muffaletta salad

  • 10g garlic, minced
  • 60ml red wine vinegar
  • 8 tbsp extra-virgin olive oil
  • 60ml olive juice from tin
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red chilli flakes
  • 1 tsp freshly ground black pepper
  • 1 carrot, peeled and diced
  • 70g diced black olives
  • 70g diced green olives
  • 85g diced marinated artichoke hearts
  • 75g roasted red pepper, diced
  • 50g diced celery
  • 1/2 red onion, minced
  • 500g cooked orzo pasta
  • 150g feta cheese
  • 8 to 10 round lettuce cups
  • 75g diced fresh plum tomatoes
1) In a food processor, combine the garlic, vinegar, olive oil, olive juice, lemon juice, chilli flakes and black pepper. Add the carrot, olives, artichoke, pepper, celery and onion and pulse until well chopped but not pureed.

2) Transfer the mixture to a bowl, cover with cling film, place into the refrigerator and leave to marinate for 2 to 4 hours.

3) Add the pasta to the marinated vegetables, toss, then add the feta and toss again. Serve in lettuce cups and top with the tomatoes.

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