Ingredients

• Ingredients
  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 and freshly ground pepper
  10. 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
  11. 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
  12. 6 small basil leaves
  13. 1/2 cup green olives, such as Lucques or Picholine

Directions

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 large 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 at once.

Make Ahead

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