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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.