Ingredients
- 3 tablespoons green-olive tapenade from a jar
- 1/4 cup peperoncinistemmed, seeded and finely chopped
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups bocconcini (about 9 ounces)
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon plus 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- Salt and freshly ground pepper
- 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
- 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
- 6 small basil leaves
- 1/2 cup green olives, such as Lucques or Picholine
Description
4.5
Food & Wine
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