Chopped Antipasti Salad Buca Di Beppo Copycat Recipes

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CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)



Chopped Antipasti Salad (Buca di Beppo Copycat) image

This robust, flavorful salad is full of yummy veggies, pepperoni, two kinds of olives, and three cheeses. It's far from being a plain, ordinary salad.

Provided by Marsha Maxwell

Categories     Salads

Number Of Ingredients 12

1/4 of a large red onion (thinly sliced)
1 small head romaine lettuce
1 small head iceberg lettuce
1 small cucumber (peeled and sliced, slices cut in half)
2 cups grape tomatoes or diced Roma tomatoes
3/4 cup sliced pepperoncini
3/4 cup black olives
3/4 cup green olives
8 oz. sliced pepperoni or salami (slices cut in half)
1/2 cup diced provolone cheese
1/2 cup crumbled feta cheese
1/2 cup crumbled gorgonzola cheese

Steps:

  • Slice the red onion and put the pieces in a small bowl of cold water for 30 minutes. Drain and set aside.
  • Wash and dry the lettuce and tear into bite-sized pieces. Place in the bottom of a large salad bowl.
  • Layer the rest of the ingredients on top of the lettuce.
  • Toss before serving.
  • Dress with Better-Than-Olive-Garden Copycat Italian Dressing or your favorite Italian dressing.

Nutrition Facts : ServingSize 1 /8 recipe, Calories 281 kcal, Carbohydrate 8 g, Protein 14 g, Fat 22 g

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD



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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