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Musings and Pairings

Antipasto Salad with Green-Olive Tapenade

Antipasto Salad with Green-Olive Tapenade

In 2018, Food & Wine Magazine named this mouth-watering recipe by Nancy

Silverton one of its 40 best of all time. Co-founder of SoCal's 

La Brea Bakery and Campanile restaurant, Silverton is not only known for her brilliant baking, but her mastery of marrying simple flavors. 

Pair this with our Rhône White Blend and chow down. You'll understand why they call Santa Barbara the American Riviera. 


  • 3 tablespoon 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 cup 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 ounce thinly sliced Genoa salami, cut into thin strips (1 1/2 cups) Grab some freshly sliced from Village Cheese & Wine
  • 6 small basil leaves
  • 1/2 cup pitted green olives, Try our Certified Organic Butterfly Beach Montecito Lemon Olives from Montecito Olive Company


Step 1    

In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.

Step 2    

In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.

Step 3    

In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.