Antipasto Salad with Bocconcini and Green-Olive Tapenade Recipe

Ingredients

  • ½ cup green olives, such as Picholine
  • 6 small basil leaves
  • 6 ounces thinly sliced Genoa salami, cut into thin strips (1 ½ cups)
  • 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
  • Freshly ground pepper
  • Salt
  • 1 teaspoon dried oregano
  • + 7 more ingredients
    • 1 tablespoon plus 1 teaspoon minced garlic
    • 1 tablespoon plus 1 teaspoon red wine vinegar
    • 1 tablespoon plus 1 teaspoon fresh lemon juice
    • 1 ½ cups bocconcini (about 9 ounces)
    • ½ cup extra-virgin olive oil
    • ¼ cup peperonciniâ€östemmed, seeded and finely chopped
    • 3 tablespoons green-olive tapenade from a jar

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 bo...

View full recipe at SpringPad

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