Bucca di Beppo 1893 Salad Real Recipe


20 ounces mixed lettuces
2 medium (about 8 ounces) Roma
tomatoes, cut into wedges
1/2 small (about 3 ounces) red onion, cut into slices
1 medium (about 7 ounces) cucumber,
peeled, halved and sliced
1/2 cup Italian vinaigrette dressing
1 1/2 ounces thinly sliced mortadella
1 ounce thinly sliced pepperoni
3 ounces diced provolone cheese
1/2 cup unsliced roasted red peppers
3 ounces crumbled feta cheese
3 pepperoncini peppers
2 kalamata olives (with pits)
2 green Sicilian olives (with pits)

Place greens, tomatoes, onion and cucumber in a large bowl. Add dressing and toss well. Mound onto a large platter.

Lay mortadella across one side of the salad and the pepperoni across the
other. Spread diced provolone over the top. Place roasted peppers over the
provolone cheese. Place crumbled feta over the peppers. Place pepperoncinis
over the top. Place the black olives on each end of the plate and the green
olives on the sides and serve.

Makes 6 to 8 servings

Source: Buca di Beppo