Antipasto Salad with Bocconcini and Green-Olive Tapenade

By tonym

Ingredients

• 3 tablespoons green-olive tapenade from a jar
• 1/4 cup peperoncini—stemmed, 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
• 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 Picholine

Preparation

Step 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.

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.

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.