• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

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. 1/2 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 olive s

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 large bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well.

  4. Transfer the antipasto salad to a large platter. Top with the basil and olives.

  5. Drizzle the remaining dressing around the salad and serve at once.

  6. Make ahead: the recipe can be prepared through Step 2 and refrigerated overnight.


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