Antipasto Summer Lettuce Wraps

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 30 min
Cook: --
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 8 ounces fresh mozzarella, cubed
  • 8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces)
  • 8 ounces cherry tomatoes, quartered
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • 1 roasted red pepper, drained and chopped
  • 1/4 cup jarred pepperoncini, drained and chopped
  • Red Wine Vinaigrette, recipe follows
  • Kosher salt and freshly cracked black pepper
  • 16 leaves Boston Bibb lettuce
RED WINE VINAIGRETTE:
  • 1/4 cup olive oil
  • Kosher salt and freshly cracked black pepper
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Directions

In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving.

Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.

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Newest Ratings and Reviews

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  • on July 07, 2014

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    This is a great concept, although the next time I try this, I will make some ingredient swaps.

    people found this review Helpful.
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  • on February 07, 2014

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    Loved this idea. I've adapted it and made it my own. It has become a standard in my entertaining arsenal

    people found this review Helpful.
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  • on January 03, 2013

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    Tasty but I have had better.

    people found this review Helpful.
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