Antipasto Salad with Salami & Green OliveMarinated Bocconcini

• 3 tablespoons jarred green olive tapenade
• 1/4 cup peperoncinistemmed, 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 lettucehalved, 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 pitted green olives, such as Picholine

1. In a medium bowl, mix the green olive tapenade with the chopped peperoncini and 1/4 cup of the olive oil.
2. Add the bocconcini and toss well.
3. In a small bowl, whisk the lemon juice with the red wine vinegar, garlic and oregano.
4. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
5. In a large bowl, toss the shredded lettuce and salami.
6. Add the marinatedbocconcini and half of the dressing and toss well.
7. Transfer the antipasto salad to a platter and top with the basil and olives.
8. Drizzle the remaining dressing over the salad and serve.

jarred green olive tapenade, extravirgin olive oil, bocconcini, lemon juice, red wine vinegar, garlic, oregano, salt, freshly ground pepper, salami, basil, green olives

Taken from www.foodandwine.com/recipes/antipasto-salad-salami-green-olive-marinated-bocconcini (may not work)