Greek Salad with Pepperoni

Greek Salad with Pepperoni
Photo by © Melanie Acevedo

Ingredients

  • 3 tomatoes, cut into wedges
  • ¼ pound thin-sliced pepperoni, slices cut in half
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 1 English cucumber, halved lengthwise and cut into thin slices
  • ¼ teaspoon fresh-ground black pepper
  • ¼ cup lemon juice (from about 1 lemon)
  • ½ cup olive oil
  • + 6 more ingredients
    • 1 large head romaine lettuce, cut into bite-size pieces (about 1 1/2 quarts)
    • 1 red onion, cut into thin slices
    • ¾ cup Kalamata olives, pitted
    • 1 teaspoon dried oregano
    • ¾ teaspoon salt
    • 8 ounces feta, crumbled (about 1 1/2 cups)

1. In a large frying pan, cook the pepperoni over moderate heat, stirring occasionally, until lightly browned, about 3 minutes. Drain. 2. In a large glass or stainless-steel bowl, whisk the lemon juice, oregano, salt, and black pepper. Add the oil slowly, whisking. Add the lettuce, cucumber, toma...

View full recipe at My Recipes

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