Recipe courtesy of Lipton and Kelsey Nixon

Summer Lettuce Wraps with Sopressata, Mozzarella and Olives

Save Recipe
  • Yield: 8 servings
Share This Recipe


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

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


  1. 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. 
  2. Season with salt and pepper. Let this marinate for 30 minutes before serving. 
  3. 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:

  1. 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.