Antipasto Salad with Bocconcini and Green-Olive Tapenade

Ingredients

  • 0.5 cup(s) green olives
  • 1 small head of iceberg lettuce
  • 1.5 cup(s) bocconcini
  • 1 tablespoon(s) plus 1 teaspoon red wine vinegar
  • 1 teaspoon(s) dried oregano
  • 3 tablespoon(s) green-olive tapenade from a jar
  • Salt and freshly ground pepper
  • + 6 more ingredients
    • 0.5 cup(s) extra-virgin olive oil
    • 1 tablespoon(s) plus 1 teaspoon minced garlic
    • 1 tablespoon(s) plus 1 teaspoon fresh lemon juice
    • 0.25 cup(s) peperoncini-stemmed
    • 6 small basil leaves
    • 6 ounce(s) thinly sliced Genoa salami

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. 2. 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. 3. ...

View full recipe at Food & Wine

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