Buca di Beppo 1893 Salad

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.