So I was recently at one of my fave restaurant's and thought of this dish to replicate at home. Its healthy and great for a side salad or main course dinner!
It's my Copycat,Buca Di Beppo's Chopped Antipasto Salad see below for the replica recipe! ♥
MAKES 3 LARGE SERVINGS
1 bag or container (10 ounces) mixed lettuce
2 ounces pepperoni, sliced ¼ inch thick then diced into about ½-inch pieces
2 tablespoons chopped red onions (cut into ½-inch pieces)
¼ cup diced provolone cheese (sliced ¼ inch thick, then diced into about ½-inch pieces
½ cup cubed cucumbers (cut into ¾-inch pieces)
¼ cup Gorgonzola cheese, crumbled
¼ cup crumbled feta cheese
1 tablespoon sliced pepperoncini
½ teaspoon dried oregano
½ cup Roma tomatoes, diced into ½-inch pieces (divided)
6 tablespoons prepared Italian dressing vinegrette ( See recipe below)
6 whole pepperoncini
6 pitted kalamata olives
6 green olives
Homemade Italian Dressing Vinegrette ♥
1/3 cup white wine vinegar
3/4 tsp dried oregano
1/2 tsp dry mustard
1 tsp salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 tsp garlic, minced
3/4 cup olive oil
Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the other ingredients creating a thicker vinaigrette. Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.
In a large bowl, using gloved hands or tongs, toss together all ingredients except half the tomatoes, dressing, whole pepperoncini and the olives.
Add dressing around the outside perimeter of the bowl and toss, again using gloved hands or tongs. Do not overmix.
Divide salad among three large chilled salad bowls. Top salads with remaining chopped tomatoes, the whole pepperoncini and the olives. ♥