In a large mixing bowl, mix together the mozzarella, sopressata, cherry tomatoes, olives, 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.
For the vinaigrette: 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.
Sponsor recipe courtesy of Kelsey Nixon for Lipton