Bucca Di Beppo Chopped Antipasto Salad

Submitted by Chef clb83

"1 salad serves 2 - 4 people. Great salad to serve before italian dinner."

 

• Ready In: 15mins
• Ingredients: 14
• Yields: 1 serving
• Serves: 4

ingredients

• 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

directions

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

Reviews

[Prudence H.]

Turned out awesome! Next time I may add Salami. My family loved it.

 

[Barenakedchef]

I made this for my sister's birthday with lasagna and it was so good! The 2 cheeses might be overwhelming for some, but we loved it.

 

[Sydney Mike]

Even though there were just the 2 of us, I made the entire recipe, & we had this great tasting salad for lunch along with a small bowl of soup, then again at supper with a full meal! Our salads aren't usually so elaborate, but this one is very satisfying, & I plan to be making it again! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]