BUCA DI BEPPO'S CHOPPED ANTIPASTO SALAD

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BUCA DI BEPPO'S CHOPPED ANTIPASTO SALAD image

Categories     Salad     Side     No-Cook     Lettuce

Yield 4-6 servings

Number Of Ingredients 15

Iceberg Lettuce, chopped 10 oz.
Pepperoni, diced 1 oz.
Mortadella, diced 1 oz.
Red onions, diced 1 oz.
Provolone, diced 1 oz.
Roma tomatoes, diced 2 oz.
Cucumbers, diced 2 oz.
Gorgonzola, crumbled 1 oz.
Feta cheese, crumbled 1 oz.
Pepperoncini, chopped ½ oz.
Oregano ½ tsp.
Italian vinaigrette dressing 4 oz.
Pepperoncini, Whole 3
Black olives 2
Green olives 2

Steps:

  • Place all ingredients in a mixing bowl except half of the tomatoes, the whole pepperoncini, olives, and dressing and toss. Add the dressing and toss again until fully incorporated. Mound salad mixture on a chilled plate, getting as much height as possible. Place the remaining amount of tomatoes around the outside of the salad. Garnish with olives and pepperoncinis and serve!

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