Buca Di Beppo Antipasto Salad Recipe: Crisp Celery Crowns Over Creamy Lemon-Dill Bliss

This Buca di Beppo antipasto salad delivers the iconic creamy lemon-dill dressing and crisp celery crowns that make it a restaurant favorite. The secret lies in balancing salty cured meats, sharp cheeses, and fresh vegetables with that signature tangy dressing that keeps everything cohesive.

I've recreated this dish exactly as I've enjoyed it countless times at the restaurant—just without the wait. The foundation starts with crisp celery crowns that add satisfying crunch, followed by layers of salami, provolone, and pepperoncini for that authentic Italian flavor profile.

The creamy lemon-dill dressing ties everything together, creating a perfect balance of tangy, herby, and slightly sweet notes. What makes this salad special is how each component maintains its texture—no soggy lettuce here.

By the time you assemble this salad, you'll have a dish that looks as impressive as it tastes—creamy dressing pooling around the crisp vegetables and meats, with every bite offering a mix of textures and flavors.

It's the kind of salad that feels indulgent yet fresh, perfect for parties or as a starter that leaves guests asking for the recipe.

For those looking to adapt, I'll share vegetarian swaps in the variations section, but the traditional version is what brings that true Buca di Beppo experience to your table. Let's get started on recreating this classic.

Ingredients for buca di beppo antipasto salad

Pantry staples meet fresh market finds for this iconic Italian-inspired salad.

The celery crowns are non-negotiable for that signature crunch. Organic celery from the grocery store's produce section stays crisp longer—avoid the rubbery kind. For salami, Whole Foods or Trader Joe's carry excellent Italian varieties, but any high-quality dry-cured salami works. Provolone should be semi-soft, not too hard—Boar's Head or store-brand deli slices are perfect. Pepperoncini peppers? Grab the small, pickled ones at Costco or the Italian market—they're sweeter than the big ones. Fresh dill is a must here; dried just won't cut it for that bright flavor.

No fresh dill? Two tablespoons of dried dill will work in a pinch, but trust me on using fresh. Out of mayonnaise? Greek yogurt mixed with olive oil gets you close—just add a splash more lemon to balance. For a vegetarian twist, swap salami for marinated artichoke hearts and provolone for vegan mozzarella. The dressing can be made ahead, but hold off on tossing the salad until serving to keep those celery crowns crisp. If your lemon juice is too bitter, strain it through a fine-mesh sieve to remove pulp—smooth is key for that creamy texture.

This salad shines when prepped just before serving—no soggy lettuce here. Store the dressing in an airtight container in the fridge for up to 5 days. The cured meats and cheese can be prepped ahead and kept in the fridge for 3 days. Celery crowns stay crisp for 2 days if stored in a sealed container with a paper towel to absorb moisture. For parties, assemble everything separately and let guests build their own bowls—it's always a hit.

Step-by-step instructions for Buca di Beppo antipasto salad

This iconic salad delivers crisp celery crowns drenched in tangy, herby dressing—here's how to nail it.

Start with the celery stems—this is where the signature crunch comes from. Using a very sharp chef's knife, trim off the leafy tops and reserve them for garnish. Cut each stem lengthwise into three thin strips, then slice each strip horizontally into ¼-inch thick rounds. You should end up with about 1½ cups of celery crowns.

Here's the trick: immediately toss the sliced celery with 1 tablespoon lemon juice and ½ teaspoon salt. This prevents browning and keeps them crisp. Let them sit in a colander for 10 minutes while you prepare the dressing. The acidity will draw out excess moisture, ensuring they stay crunchy even when mixed with the creamy dressing later.

In a medium bowl, whisk together the 1 cup mayonnaise, 0.25 cup extra-virgin olive oil, 1 tablespoon Dijon mustard, and 1 tablespoon red wine vinegar until completely smooth. This forms the creamy base that makes the salad so addictive.

Next, add the 0.5 cup lemon juice, 2 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir well, then fold in the 0.5 cup finely chopped fresh dill. Taste and adjust seasoning—you want bright, tangy, and slightly garlicky. The dressing should be thick enough to coat a spoon but still pourable. If it's too thick, add 1-2 teaspoons water to reach the perfect consistency.

In a large bowl, combine the drained celery crowns with 8 ounces thinly sliced salami and 6 ounces thinly sliced provolone cheese. Add 6 sliced pepperoncini peppers (pat them dry first to prevent sogginess). Gently toss everything together just until the cheese and salami are evenly distributed.

Drizzle about ⅓ of the dressing over the salad and toss again, reserving the remaining dressing for serving. The key here is to keep everything crisp—don't overmix or the celery will soften. If you're serving immediately, fold in the reserved dressing tablespoon by tablespoon as you plate, so each bite gets that creamy coating.

Transfer the salad to a large serving platter or individual bowls. Arrange the reserved celery tops and any extra pepperoncini slices on top for color and freshness. Drizzle the remaining dressing in zigzag patterns over the salad, then sprinkle with an additional 1 tablespoon chopped fresh dill.

Serve immediately while the celery is still crisp and the dressing is at its peak tanginess. This salad shines as an appetizer but also works as a light lunch—just add crusty bread on the side. The contrast of crisp celery, salty salami, sharp provolone, and spicy pepperoncini makes every bite irresistible.

Essential equipment for buca di beppo antipasto salad

Celery Prep Tools

You’ll need a sharp chef’s knife (I recommend an 8-inch Wüsthof Classic) and a cutting board with a non-slip mat to keep your hands safe while slicing those celery crowns.

A mandoline slicer with a ¼-inch blade can speed up the process if you’re prepping for a crowd—just be extra careful with the fingers. For the acid bath, grab a colander with holes wide enough to drain the lemon juice but small enough to catch the celery. 🥬

Dressing Mixing Essentials

Use a medium-sized mixing bowl (I like Pyrex glass bowls for easy cleanup) to whisk the dressing ingredients. A whisk with a siliconized handle prevents slipping, and a small fine-mesh strainer comes in handy if your lemon juice has pulp.

For measuring, a liquid measuring cup ensures accuracy with the olive oil and lemon juice. A garlic press saves time mincing the cloves—just don’t overdo it or you’ll get a bitter taste. 🍋

Assembly and Serving Gear

A large serving platter (like a ceramic or slate board) makes the salad look restaurant-worthy. For individual servings, 6-ounce glass bowls work perfectly. Keep a paper towel nearby to pat dry the pepperoncini peppers—this prevents sogginess.

A small offset spatula helps drizzle the dressing in artistic zigzags, and tweezers make it easy to arrange the celery tops for garnish. 🍽️

Optional Pro Upgrades

For a food processor, pulse the celery crowns in batches for uniform slices (use the pulse function, not continuous). A microplane lets you finely grate garlic for a smoother texture in the dressing.

If you’re prepping ahead, airtight glass containers (like Le Creuset) keep the dressing fresh for up to 5 days. For parties, individual serving cups with lids let guests take leftovers home. ✨

Budget-Friendly Swaps

Skip the mandoline and use a sharp serrated knife for celery slices—it takes longer but works just as well. A wooden spoon can replace the whisk for mixing the dressing. Store-brand mayonnaise (like Kraft) is fine, but add an extra ½ teaspoon Dijon mustard for depth.

For serving, white ceramic plates from a dollar store add a nice touch without breaking the bank. 💰

Frequently asked questions