Antipasto Chopped Salad Recipes

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

Ingredients

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

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Turn all the best parts of an antipasto platter into one big dinner salad-no cooking required.

Categories weeknight meals dinner main dish salad

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 head romaine lettuce
1/2 small head radicchio
1/2 c. pepperoncini, plus 3 tablespoons brine
1/2 c. roasted red peppers
1 lb. bocconcini, quartered
1 1/2 c. marinated artichoke hearts, drained
8 oz. provolone cheese, cut into 1/2-inch cubes
8 oz. deli-sliced salami, cut into 1/2-inch pieces
4 oz. sliced pepperoni, quartered
1 1/4 tsp. kosher salt
Black pepper, to taste
1/4 c. red wine vinegar
1/2 c. olive oil
Crusty bread, for serving

Steps:

Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.
Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.
Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.
Toss the salad, then pour in the dressing and toss again. Serve with bread.

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