Best Bucca Di Beppo Chopped Antipasto 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

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

Bucca Di Beppo Chopped Antipasto Salad image

Make and share this Bucca Di Beppo Chopped Antipasto Salad recipe from Food.com.

Provided by Chef clb83

Categories < 15 Mins

Time 15m

Yield 1 serving, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 head iceberg lettuce, chopped
1 ounce pepperoni, diced
1 ounce mortadella, diced
1 ounce red onion, diced
2 ounces roma tomatoes, diced
2 ounces cucumbers, diced
1 ounce gorgonzola, crumbled
1 ounce feta cheese, crumbled
1/2 ounce pepperoncini pepper, chopped
1/2 teaspoon oregano
4 ounces Italian vinaigrette dressing
3 pepperoncini peppers, whole
black olives
green olives

Steps:

Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
Add the dressing and toss until fully incorporated.
Mound the salad mixture on a chilled plate, getting as much height as possible.
Place remaining tomates around the outside of the salad.
Garnish with whole pepperoncini and olives and serve!

COPYCAT BUCA DI BEPPO CHOPPED ANTIPASTO SALAD

Copycat Buca Di Beppo Chopped Antipasto Salad image

Yield 3

Number Of Ingredients 25

Ingredients

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 ?
Ingredients ?
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

Steps:

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...

Nutrition Facts :

BUCA DI BEPPO RED WINE VINAIGRETTE

Buca Di Beppo Red Wine Vinaigrette image

I love this dressing! I was so happy to find it. It's amazing over an apple gorgonzola salad. Cook time is chill time.

Provided by BurtonFanatic

Categories Salad Dressings

Time 40m

Yield 2 Cups

Number Of Ingredients 8

Ingredients

1/3 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
3/4 cup olive oil

Steps:

In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
Blend together while slowly adding the olive oil.
Allow to sit at room temperature for 30 minutes before serving.
Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.

Nutrition Facts : Calories 737.9, Fat 81.3, SaturatedFat 11.2, Sodium 1168.8, Carbohydrate 3.1, Fiber 0.8, Sugar 0.5, Protein 0.6

BUCA DI BEPPO MARINARA SAUCE

Buca Di Beppo Marinara Sauce image

Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.

Provided by Polly W

Categories Low Protein

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup extra virgin olive oil
1 red onion, chopped
6 garlic cloves, chopped
2 (28 ounce) cans crushed tomatoes
salt and pepper
3 tablespoons fresh basil, chopped

Steps:

In 3 quart sauce pan, heat olive oil over medium heat.
Add onion and garlic and cook until golden brown.
Add tomatoes and salt.
Bring to boil, then cook over low heat for 30 minutes stirring often.
Turn off heat and add basil.

Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3

BUCA DI BEPPO'S CHOPPED ANTIPASTO SALAD

BUCA DI BEPPO'S CHOPPED ANTIPASTO SALAD image

Categories Salad Side No-Cook Lettuce

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

Iceberg Lettuce, chopped 10 oz.
Pepperoni, diced 1 oz.
Mortadella, diced 1 oz.
Red onions, diced 1 oz.
Provolone, diced 1 oz.
Roma tomatoes, diced 2 oz.
Cucumbers, diced 2 oz.
Gorgonzola, crumbled 1 oz.
Feta cheese, crumbled 1 oz.
Pepperoncini, chopped ½ oz.
Oregano ½ tsp.
Italian vinaigrette dressing 4 oz.
Pepperoncini, Whole 3
Black olives 2
Green olives 2

Steps:

Place all ingredients in a mixing bowl except half of the tomatoes, the whole pepperoncini, olives, and dressing and toss. Add the dressing and toss again until fully incorporated. Mound salad mixture on a chilled plate, getting as much height as possible. Place the remaining amount of tomatoes around the outside of the salad. Garnish with olives and pepperoncinis and serve!