Antipasto Salad with Bocconcini and Green-Olive Tapenade

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

Description

4.5

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