Antipasto Salad with Olive Sandwich Spread

Ingredients:

• 1/4 cup, il Fustino Olive Sandwich Spread
• 1/4 cup, peperoncini slices - We used Emirelli's Organic Golden Peperoncini slices
• 1/2 cup, il Fustino Tuscan Garlic & Herbs Olive Oil - divided
• 1 1/2 cup, bocconcini (small mozzarella balls)
• 1 1/2 tbsp, lemon juice
• 1 tbsp, il Fustino Barrel-Aged Cabernet Vinegar
• 3 cloves, garlic - minced
• salt and pepper
• 1 small head of iceberg lettuce - halved, cored and thinly shredded (about 4 cups)
• 1 1/2 cups, sliced salami - cut into thin strips
• 6 basil leaves
• 1/2 cup, green olives - pitted

Directions:

In a medium bowl, mix the olive sandwich spread and 1/4 cup of olive oil. Then add the drained peperoncini slices and bocconcini and toss with the oil mixture. Set aside so the mozzarella can marinate.

For the dressing in a small bowl, whisk together the lemon juice, vinegar, minced garlic and 1/4 cup of olive oil. Season with salt and pepper.

In a serving bowl, combine shredded lettuce and sliced salami. Add marinated bocconcini mixture and 1/2 of the dressing and toss together. Transfer to a serving platter. Top with basil leaves and pitted olives. Drizzle with the rest of the dressing and serve.