Chopped Antipasto Salad

This Chopped Antipasto Salad has got loads of colorful veggies – lettuce, red onion, Roma tomatoes, cucumbers and pepperoncini – along with big-flavored showstoppers like pepperoni and mortadella, Gorgonzola, feta and olives.

Yield:

Serves 2-4

Ingredients

1. 10 oz. iceberg lettuce, chopped
2. 1 oz. pepperoni, diced
3. 1 oz. mortadella, diced
4. 1 oz. red onion, diced
5. 1 oz. provolone, diced
6. 2 oz. Roma tomatoes, diced
7. 2 oz. cucumbers, diced
8. 1 oz. Gorgonzola, crumbled
9. 1 oz. feta cheese, crumbled
10. 1/2 oz. pepperoncini, chopped
11. 1/2 teaspoon oregano
12. 4 oz. Italian vinaigrette dressing
13. 3 whole pepperoncini
14. 2 black olives
15. 2 green olives

Directions

1. Place the lettuce, pepperoni, mortadella, red onion, provolone, 1 oz. tomatoes, cucumbers, Gorgonzola, feta, chopped pepperoncini and oregano into a mixing bowl. Toss.
2. Add the dressing and toss again until fully incorporated.
3. Mound salad mixture on a chilled plate, getting as much height as possible.
4. Place the remaining tomatoes around the outside of the salad.
5. Garnish with whole pepperoncini and olives, and serve.

Notes