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

As the co-founder of La Brea Bakery and Campanile restaurant in Los Angeles, Nancy Silverton made her name as a brilliant baker. She has since shown her mastery of Italian food at Osteria Mozza and Pizzeria Mozza, getting the biggest flavor from the simplest ingredients. She does just that with this salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini and salty olives and salami. Slideshow: More Tasty Italian Salads

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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