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Antipasto Salad with Bocconcini and Green-Olive Tapenade

As the co-founder of La Brea Bakery and Campanile restaurant in Los Angeles, Nancy Silverton made her name as a brilliant baker. She has since shown her mastery of Italian food at Osteria Mozza and Pizzeria Mozza, getting the biggest flavor from the simplest ingredients. She does just that with this...
2,821
545
65
25 min
TOTAL TIME
336
CALORIES
$2.12
PER SERVING
Antipasto Salad with Bocconcini and Green-Olive Tapenade
Health Info
Macros
4g
CARBS
30g
FAT
14g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
KETO
Contains these allergens
MILK
Frequently Asked Questions
Can I add seafood to my antipasto salad?
What if I don't eat meat, what can I use?
What types of meats are best for antipasto salad?
What types of cheeses work well in an antipasto salad?
Should I dress the salad before serving?
What if my antipasto salad tastes bland?
Can I prepare my antipasto salad in advance?
Do I need to include all the traditional ingredients in my antipasto salad?
Is balsamic vinegar okay for the salad dressing?
What's the best way to serve antipasto salad?