Antipasto Salad


Antipasto Salad with Bocconcini and Green Olives

  • Yield: 4 - 6


  • 1/4 cup peperoncini—stemmed, seeded and finely chopped
  • 1/2 cup green olives, such as Picholine, sliced thin
  • 1/4 cup extra-virgin olive oil, divided
  • 3/4 cups bocconcini (mozzarella balls)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • Kosher salt Freshly ground black pepper
  • 1/2 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
  • 3 ounces thinly sliced Genoa salami, cut into thin strips (3/4 cup)
  • 4 small basil leaves
  • 2 tablespoons capers


  1. In a medium bowl, mix the pepperoncini, sliced olives 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. In a 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.
  4. Top with the basil and capers. Drizzle the remaining dressing around the salad and serve.


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