Antipasto Salad with Peperoncini Olive Tapenade

Ingredients:

• are so many ways to enjoy peperoncini—ways you probably haven’t even
• are so many ways to enjoy peperoncini—ways you probably haven’t even
• thought of. Mezzetta is celebrating this delicious and versatile
• 1/4 cup prepared olive tapenade (mine was made from both green and black olives)
• 1/3 cup stemmed, seeded, minced Mezzetta peperoncini
• 1/3 cup stemmed, seeded, minced Mezzetta peperoncini
• 1/4 cup + 1/4 cup extra-virgin olive oil
• 8 ounces fresh mozzarella—cut into bite-sized pieces
• 2 Tablespoons peperoncini brine (the liquid from the jar of peperoncini)
• 2 Tablespoons peperoncini brine (the liquid from the jar of peperoncini)
• 2 to 3 Tablespoons red wine vinegar
• 1 or 2 cloves garlic—minced 
• 1/2 teaspoon dried oregano
• 1 to 2 pinches red pepper flakes
• salt and freshly-ground pepper, to taste
• 1 heart of romaine lettuce—cored and sliced into thin strips
• 1 small head of iceberg lettuce—cut in half, cored, sliced into thin strips
• 4 ounces Genoa salami—cut into thin strips
• 1/2 cup pitted green olives (I used Sicilian cracked olives but choose your favorite)
• 1/4 red onion—sliced paper-thin
• 3/4 cup marinated quartered artichokes—drained
• 8 or more whole peperoncini
• 8 or more whole peperoncini
• What’s your favorite way to eat peperoncini?
• What’s your favorite way to eat peperoncini?
• *This post contains Amazon affiliate links, so if you buy something you’ll be helping to support this blog—but it won’t cost you any extra!*
• *This post contains Amazon affiliate links, so if you buy something you’ll be helping to support this blog—but it won’t cost you any extra!*
• There

Course: side dish

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