Antipasto Salad with Mozzarella Pearls and Green Olive Tapenade
Serves 8
Ingredients
3 TB green-olive tapenade from a jar
1/4 cup finely chopped pepperoncini
1/2 cup extra-virgin olive oil, divided
1 1/2 cups mozzarella pearls (bocconcini, about 9 ounces)
4 tsp fresh lemon juice
4 tsp red wine vinegar
4 tsp minced garlic
1 tsp dried oregano
Kosher salt
Freshly ground black pepper
1 small head of iceberg lettuce, halved, cored and finely shredded (about 4 cups)
6 oz thinly sliced Genoa salami, cut into thin strips (about 1 1/2 cups)
6 small basil leaves
1/2 cup green olives, such as Picholine
Directions
Mix together the tapenade, peperoncini, and 1/4 cup of the olive oil in a medium bowl. Add in the mozzarella and stir to combine. Set aside.
In a jar with a tight-fitting lid, add the lemon juice, vinegar, garlic, and oregano, the remaining oil, along with a few twists of black pepper and a pinch or two of salt. On with the lid and shake the bejeezus out of it to combine. Taste and adjust the seasoning.
In a large bowl, toss together the lettuce and the salami. Add in the mozzarella mixture and half the dressing from the jar and continue to toss. Once thoroughly mixed together, fill a serving platter with the salad, top with the olives and basil leaves, and pour the remaining dressing over the salad. Serve.
Recipe based on Nancy Silverton’s as shown in Food & Wine’s Staff Favorites cookbook
Serves 8
Ingredients
3 TB green-olive tapenade from a jar
1/4 cup finely chopped pepperoncini
1/2 cup extra-virgin olive oil, divided
1 1/2 cups mozzarella pearls (bocconcini, about 9 ounces)
4 tsp fresh lemon juice
4 tsp red wine vinegar
4 tsp minced garlic
1 tsp dried oregano
Kosher salt
Freshly ground black pepper
1 small head of iceberg lettuce, halved, cored and finely shredded (about 4 cups)
6 oz thinly sliced Genoa salami, cut into thin strips (about 1 1/2 cups)
6 small basil leaves
1/2 cup green olives, such as Picholine
Directions
Mix together the tapenade, peperoncini, and 1/4 cup of the olive oil in a medium bowl. Add in the mozzarella and stir to combine. Set aside.
In a jar with a tight-fitting lid, add the lemon juice, vinegar, garlic, and oregano, the remaining oil, along with a few twists of black pepper and a pinch or two of salt. On with the lid and shake the bejeezus out of it to combine. Taste and adjust the seasoning.
In a large bowl, toss together the lettuce and the salami. Add in the mozzarella mixture and half the dressing from the jar and continue to toss. Once thoroughly mixed together, fill a serving platter with the salad, top with the olives and basil leaves, and pour the remaining dressing over the salad. Serve.
Recipe based on Nancy Silverton’s as shown in Food & Wine’s Staff Favorites cookbook
