- 3 tablespoons jarred green olive tapenade
- 1/4 cup peperoncini—stemmed, seeded and finely chopped
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups bocconcini (about 9 ounces)
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon plus 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- Freshly ground pepper
- 1 small head of iceberg lettuce—halved, cored and finely shredded (4 cups)
- 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
- 6 small basil leaves
- 1/2 cup pitted green olives, such as Picholine
How to make this recipe
- 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.
- 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.
- 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.
The recipe can be prepared through Step 2 and refrigerated overnight.
Frothy, berry-scented Lambrusco.