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Buca di Beppo 1893 Salad

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Rating: 5/5
1 review
1 comment

ready in: under 30 minutes
serves/makes:   4

recipe id: 12950

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4 ounces Italian vinaigrette salad dressing
4 ounces roasted red bell peppers
3 ounces feta cheese, crumbled
3 ounces provolone cheese, diced
1 ounce pepperoni, thinly sliced pieces
1 1/2 ounce 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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Buca di Beppo


383 calories, 31 grams fat, 14 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
This makes a very elegant and delicious salad!

Guest at


I totally love Buca di Beppo's 1893 salad and used to have it when it was in Colorado Springs, CO. I have invited friends over to eat and plan on preparing the salad using this recipe. Looking forward to it.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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