Antipasto Salad With Bocconcini And Green Olive Tapenade

Ingredients

• 3 tablespoons 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 cups 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 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
• 6 small basil leaves
• 1/2 cup green olives, such as Lucques or Picholine

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