Ingredients

Olive Salad: .5   cup(s) pitted kalamata olives .5   cup(s) pimiento-stuffed green olives .5   cup(s) flat-leaf parsley leaves 1   stalk(s) celery, coarsely chopped .5   small onion, coarsely chopped 2   tablespoon(s) extra virgin olive oil 2   tablespoon(s) capers 1   clove(s) garlic, minced 1   teaspoon(s) red wine vinegar Muffuletta: 1   (6-ounce) yellow summer squash, cut into 1/4-inch lengthwise slices 1   (6-ounce) zucchini, cut into 1/4-inch-thick lengthwise slices 1   loaf(s) crusty bread .25   pound(s) Provolone cheese, deli-sliced 8   ounce(s) fresh mozzarella, cut into thin slices 3   roasted red bell peppers 3   romaine lettuce leaves

Description

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