Summer Lettuce Wraps with Sopressata, Mozzarella & Olives

8 servings
  • 8 ounces fresh mozzarella, cubed
  • 8 ounces sopressata, cubed or sliced
  • 8 ounces cherry tomatoes, quartered
  • 6 ounces marinated olives, drained
  • 1 roasted red pepper, drained and chopped
  • 1/4 cup jarred pepperoncini, drained and chopped
  • Red Wine Vinaigrette, recipe follows
  • Kosher salt and cracked black pepper
  • 16 leaves Boston Bibb lettuce
  • Red Wine Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly cracked black pepper
  • 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.

Red Wine Vinaigrette:
  • 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.

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    Antipasto Summer Lettuce Wraps