Antipasto Salad with Peperoncini Olive Tapenade
Antipasto Salad with Peperoncini Olive Tapenade with are so many ways to enjoy peperoncini—ways you probably haven't even, thought of. mezzetta is celebrating this delicious and versatile, olive...
Keywords
- ketogenic
- are so many ways to enjoy peperoncini—ways you probably haven't even
- thought of. mezzetta is celebrating this delicious and versatile
- olive tapenade
- mezzetta peperoncini
- olive oil
- mozzarella—cut into bite-sized pieces
- peperoncini brine
- red wine vinegar
- cloves garlic—minced
- oregano
- pepper flakes
- salt and pepper
- heart of romaine lettuce—cored
- iceberg lettuce—cut in half
- genoa salami—cut into strips
- olives
- onion—
- marinated artichokes—drained
- peperoncini
Ingredients
- 2 Tbsps brine
- 1 garlic cloves
- 67.5 ml green olives
- 1 small head iceberg lettuce
- 0.75 cup marinated artichokes
- 8 ounces fresh mozzarella
- 54 ml olive oil
- 59 ml cooked black green olive tapenade
- 0.5 tsps dried oregano
- 41.33 g peperoncini
- some whole peperoncini
- 1 links pork links
- some red delicious apple
- 2 Tbsps red pepper flakes
- 1 red wine vinegar
- 113.4 g romaine lettuce
- some salami
- some salt and pepper
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