Summer Lettuce Wraps with Sopressata Mozzarella and Olives
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
Instructions
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