Best 5 Bucca Di Beppo Chopped Antipasto Salad Recipes

Indulge in the vibrant flavors of Italy with Bucca di Beppo's Chopped Antipasto Salad, a symphony of textures and tastes that will tantalize your palate. This classic Italian salad is a delightful medley of cured meats, fresh vegetables, and tangy cheeses, tossed in a zesty vinaigrette dressing. Experience a burst of savory flavors from the thinly sliced prosciutto, salami, and pepperoni, complemented by the sweetness of sun-dried tomatoes and the crunch of bell peppers, celery, and carrots. Savor the creamy texture of mozzarella and provolone cheeses, adding a touch of richness and depth to each bite. The tangy vinaigrette dressing, made with red wine vinegar, olive oil, and herbs, brings all the ingredients together, creating a harmonious balance of flavors. Whether you're looking for a refreshing appetizer, a light lunch, or a vibrant side dish, Bucca di Beppo's Chopped Antipasto Salad is a culinary journey that will transport you to the heart of Italy.

In addition to the classic Chopped Antipasto Salad, the article also features two variations to cater to different tastes and preferences. For those who enjoy a spicy kick, the Spicy Chopped Antipasto Salad adds a touch of heat with the inclusion of spicy salami and pepperoncini. The Vegetarian Chopped Antipasto Salad is a delightful option for vegetarians, featuring a variety of fresh vegetables, artichoke hearts, and a tangy balsamic vinaigrette dressing. Whether you prefer the classic, spicy, or vegetarian version, Bucca di Beppo's Chopped Antipasto Salad is a versatile dish that promises a flavorful and satisfying experience.

Let's cook with our recipes!

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 :

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

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!

THE BEST CHOPPED ANTIPASTO SALAD

The best Chopped Antipasto Salad image

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

Provided by Janice Splaha

Categories Lettuce Salads

Time 30m

Number Of Ingredients 13

Ingredients

10 oz iceberg lettuce
1 oz pepperoni, diced
1 oz dry salami, diced
1 medium 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

Steps:

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.

Tips:

Chop the vegetables evenly. This will ensure that they cook evenly and look appealing in the salad.
Use a good quality olive oil. This will add flavor and richness to the salad.
Season the salad to taste. This may include adding salt, pepper, garlic, or any other desired spices.
Garnish the salad with fresh herbs. This will add a pop of color and flavor.
Serve the salad immediately. This is when it is at its best.

Conclusion:

The Bucca di Beppo Chopped Antipasto Salad is a delicious and easy-to-make salad that is perfect for any occasion. It is packed with fresh vegetables, cheese, and salami, and it is dressed with a flavorful vinaigrette. This salad is sure to be a hit with everyone who tries it.