Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6 to 8
© Chris Court

How to Make It

Step 1    

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


Step 2    

In a small bowl, whisk the lemon juice with the red wine 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 large bowl, toss the shredded lettuce and salami. Add the marinatedbocconcini and half of the dressing and toss well. Transfer the antipasto salad to a platter and top with the basil and olives. Drizzle the remaining dressing over the salad and serve.


Make Ahead

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

Suggested Pairing

Frothy, berry-scented Lambrusco.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Linda Romanos Shimkus

Review Body: I added quartered grape tomatoes for a little color and extra taste. Everyone loved it. 

Review Rating: 5

Date Published: 2017-01-19