Recipe courtesy of Lipton and Kelsey Nixon

Summer Lettuce Wraps with Sopressata, Mozzarella and Olives

Name: Summer Lettuce Wraps with Sopressata, Mozzarella and Olives
Yield: 8 servings
Ingredients: 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; 1/4 cup red wine vinegar; 1 teaspoon honey; 1 teaspoon mustard; 1/4 cup olive oil; Kosher salt and freshly cracked black pepper

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Yield: 8 servings

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Ingredients

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

Directions

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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