Bucca Di Beppo Chopped Antipasto Salad

• head iceberg lettuce, chopped↗1
• pepperoni↗1 ounce
• mortadella↗1 ounce
• red onion↗1 ounce
• roma tomatoes↗2 ounces
• cucumbers2 ounces
• gorgonzola↗1 ounce
• feta cheese↗1 ounce
• pepperoncini pepper↗1⁄2 ounce
• oregano↗1⁄2 teaspoon
• Italian vinaigrette dressing4 ounces
• pepperoncini peppers, whole↗3
• black olives↗
• green olives↗

Step-by-step instructions

1. 1

   Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.

2. 2

   Add the dressing and toss until fully incorporated.

3. 3

   Mound the salad mixture on a chilled plate, getting as much height as possible.

4. 4

   Place remaining tomates around the outside of the salad.

5. 5

   Garnish with whole pepperoncini and olives and serve!