Antipasto Salad with Peperoncini Olive Tapenade

Name: 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?; *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