From Food and Wine magazine
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 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
- 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 large 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 at once.
Make ahead: the recipe can be prepared through Step 2 and refrigerated overnight.