Bucca Di Beppo Chopped Antipasto Salad

• 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

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

pepperoni, mortadella, red onion, roma tomatoes, cucumbers, gorgonzola, feta cheese, pepperoncini pepper, oregano, italian vinaigrette, pepperoncini peppers, black olives, green olives

Taken from www.food.com/recipe/bucca-di-beppo-chopped-antipasto-salad-448419 (may not work)