• 8servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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.


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