BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

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Bucca Di Beppo Chopped Antipasto Salad image

Make and share this Bucca Di Beppo Chopped Antipasto Salad recipe from Food.com.

Provided by Chef clb83

Categories     < 15 Mins

Time 15m

Yield 1 serving, 4 serving(s)

Number Of Ingredients 14

1 head iceberg lettuce, chopped
1 ounce pepperoni, diced
1 ounce mortadella, diced
1 ounce red onion, diced
2 ounces roma tomatoes, diced
2 ounces cucumbers, diced
1 ounce gorgonzola, crumbled
1 ounce feta cheese, crumbled
1/2 ounce pepperoncini pepper, chopped
1/2 teaspoon oregano
4 ounces Italian vinaigrette dressing
3 pepperoncini peppers, whole
black olives
green olives

Steps:

  • Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
  • Add the dressing and toss until fully incorporated.
  • Mound the salad mixture on a chilled plate, getting as much height as possible.
  • Place remaining tomates around the outside of the salad.
  • Garnish with whole pepperoncini and olives and serve!

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