© Chris Court
Active Time
Total Time
30 MIN
Serves : 6 to 8

Inspired by the antipasti at Italian-American restaurants, Silverton developed a sophisticated version for her cookbook A Twist of the Wrist. It features shredded iceberg lettuce, salami and petite mozzarella balls (bocconcini), which she loves because each is a perfect little bite.  Slideshow: More Salad Recipes

Recipe from Food & Wine Best New Chefs All-Star Cookbook

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Make Ahead

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

Suggested Pairing

Frothy, berry-scented Lambrusco.

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