Copycat Buca Di Beppo Chopped Antipasto Salad Recipes

CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)

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.

BUCA DI BEPPO RED WINE VINAIGRETTE

Steps:

• In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
• Blend together while slowly adding the olive oil.
• Allow to sit at room temperature for 30 minutes before serving.
• Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

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!

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
• To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
• Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
• To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
• Combine salad and dressing, serve.

BUCA DI BEPPO MARINARA SAUCE

Steps:

• In 3 quart sauce pan, heat olive oil over medium heat.
• Add onion and garlic and cook until golden brown.
• Add tomatoes and salt.
• Bring to boil, then cook over low heat for 30 minutes stirring often.
• Turn off heat and add basil.