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Buca di Beppo 1893 Salad
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Source: Chef Vittorio Renda
| 4 ounces | Italian vinaigrette dressing |
| 4 ounces | roasted red peppers |
| 3 ounces | feta cheese, crumbled |
| 3 ounces | provolone cheese, diced |
| 1 ounce | pepperoni, thinly sliced pieces |
| 1 1/2 ounces | mortadella, thinly sliced pieces |
| 3 pepperoncini peppers | |
| 2 | black olives |
| 2 | green olives |
| 3 ounces | red onions, julienned |
| 7 ounces | cucumbers, sliced and halved . |
| 8 ounces | Roma tomatoes, wedged |
| 20 ounces | lettuce mixture |
Place the greens, tomatoes, onions, and cucumbers in a mixing bowl. Add the dressing and toss well. Mound onto a plate. 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 pepperoncini over the top. Place the black olives on each end of the plate and the green olives on the sides and serve.
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