F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Antipasto Salad with Bocconcini and Green-Olive Tapenade
© John Kernick

Antipasto Salad with Bocconcini and Green-Olive Tapenade

  • TOTAL TIME: 25 MIN
  • SERVINGS: 8
  • FAST
  • STAFF-FAVORITE

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.

  1. 3 tablespoons green-olive tapenade from a jar
  2. 1/4 cup peperoncini—stemmed, seeded and finely chopped
  3. 1/2 cup extra-virgin olive oil
  4. 1 1/2 cups bocconcini (about 9 ounces)
  5. 1 tablespoon plus 1 teaspoon fresh lemon juice
  6. 1 tablespoon plus 1 teaspoon red wine vinegar
  7. 1 tablespoon plus 1 teaspoon minced garlic
  8. 1 teaspoon dried oregano
  9. Salt
  10. Freshly ground pepper
  11. 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
  12. 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
  13. 6 small basil leaves
  14. 1/2 cup green olives, such as Picholine
  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.
  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.
  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.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.