Active Time
N/A
Total Time
25 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.

Step 2    

In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.

Step 3    

In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight.

Suggested Pairing

Frothy, berry-scented Lambrusco: NV Venturini Baldini Lambrusco dell’Emilia.

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