Fustini's Oils and Vinegars
Antipasto Salad

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Antipasto Salad


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Antipasto Salad

Submitted by Corporate Chef Andy Stewart


  • 2-3 ounces Genoa Salami, chiffonade
  • 1/4 cup pepperoncini, sliced
  • 1 cup iceberg lettuce, chiffonade
  • 1/4 cup Castelvetrano olives, sliced
  • 6-8 fresh basil leaves, torn into pieces
  • Mozzarella from below
  • fresh cracked black pepper



Step 1. 

Place salami, Pepperoncini, lettuce, olives, and basil in large bowl and pour dressing over top.  Gently toss to coat and divide between service plates.  Place mozzarella around and serve with fresh cracked black pepper.

Step 2.  Mozzarella

Mix all together and refrigerate overnight.

Step 3.  Dressing

Whisk together vinegar, mustard, garlic, lemon juice and Tuscan Herb spice blend in bowl.  While whisking, slowly drizzle enough Fustini’s Delicate SELECT olive oil to emulsify the dressing. Use immediately.

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