In 2018, Food & Wine Magazine named this mouth-watering recipe by Nancy Silverton one of its 40 best of all time. I love making this at home when I’m craving something salty, spicy, and hearty. It makes a great snack when I’m not ready to cook a full meal, and throwing together ingredients like green olives and Genoa salami with fresh Montecito lemons from the trees outside I always feel like I’ve been transported to a faraway Italian Countryside.
Pair this with a dry, crisp white wine like our new Rhône White Blend from Montecito Wine Company. The spicy salami hits the briny olives and with the light acid from the wine the flavors just dance.
- 3 tablespoon green-olive tapenade from a jar
- 1/4 cup peperoncini, stemmed, seeded and finely chopped
- 1/2 cup extra-virgin olive oil
- 1 1/2 cup 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 and freshly ground pepper
- 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
- 6 ounce thinly sliced Genoa salami, cut into thin strips (1 1/2 cups) Grab some freshly sliced from Village Cheese & Wine
- 6 small basil leaves
- 1/2 cup pitted green olives, Try our Certified Organic Butterfly Beach Montecito Lemon Olives from Montecito Olive Company
In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
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.
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. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.
antipasto salad food and wine montecito olives rhone
T. Norris says
Sounds delicious! Must try this.