the best chopped antipasto salad

★★★★★ 1
a recipe by
Janice Splaha
North Versailles, PA

This is my Copy Cat version of Bucca di Beppo's Antipasto salad. I make it often.....for home and away.

★★★★★ 1
serves 2 to 4
prep time 30 Min

Ingredients For the best chopped antipasto salad

  • 10 oz
    iceberg lettuce
  • 1 oz
    pepperoni, diced
  • 1 oz
    dry salami, diced
  • 1 md
    red onion, diced
  • 1 oz
    provolone cheese, diced
  • 2
    roma tomatoes, diced
  • 1
    cucumber, diced
  • 1 oz
    gorgonzola cheese, crumbled
  • 1 oz
    feta cheese, crumbled
  • 3
    whole pepperoncinis
  • 2
    whole black olives
  • 2
    whole green olives
  • 4 oz
    prepared italian dressing

How To Make the best chopped antipasto salad

  • 1
    Mix the ingredients except the Whole Pepperoncinis, Black Olives, Green Olives and Italian Dressing.
  • 2
    Just before serving add the dressing and top with the pepperoncini, and olives.

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