Antipasto Salad with Peperoncini Olive Tapenade

Name: Antipasto Salad with Peperoncini Olive Tapenade
Ingredients: 2 Tbsps brine; 1 garlic cloves; 1/2 cup green olives; 1 small head iceberg lettuce; 3/4 cup marinated artichokes; 8 ounces fresh mozzarella; 1/4 cup olive oil; 1/4 cup cooked black green olive tapenade; 1/2 tsps dried oregano; 1/3 cup peperoncini; 8 whole peperoncini; 1 links pork links; some red delicious apple; 1 pinch red pepper flakes; 2 Tbsps red wine vinegar; 1 romaine lettuce; 4 ounces salami; some salt and pepper

spoonacular.com

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

View full recipe on spoonacular.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at spoonacular.com.

Share this recipe: