Bucca Di Beppo Chopped Antipasto Salad

By WaffleCrumbs

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

Preparation

Step 1

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!