How to Make It
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.