Antipasto Salad With Bocconcini And Green-Olive Tapenade

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3 tablespoons green-olive tapenade from a jar

1/4 cup peperoncini—stemmed, seeded and finely chopped

1/2 cup extra-virgin olive oil

1 1/2 cups bocconcini (about 9 ounces)

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon plus 1 teaspoon red wine vinegar

1 tablespoon plus 1 teaspoon minced garlic

1 teaspoon dried oregano

Salt and freshly ground pepper

1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)

6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)

6 small basil leaves

1/2 cup green olives, such as Lucques or Picholine

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