Antipasto Salad with Peperoncini Olive Tapenade

Ingredients

• 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
• 1/4 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 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
• What's your favorite way to eat peperoncini?
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• There

Preparation

1. Wash and thoroughly dry all salad greens and vegetables
2. Chop or slice the vegetables into bite-sized pieces
3. In a large salad bowl, combine all the fresh ingredients
4. Add the protein on top
5. Drizzle with your choice of keto-friendly dressing
6. Toss gently to combine all ingredients
7. Season with salt and freshly ground black pepper to taste
8. Serve immediately while fresh and crisp

Nutrition Information

Per serving

Keto Tips & Variations