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Greek Salad with Pepperoni

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 pound(s) thin-sliced pepperoni , slices cut in half

  2. 1/4 cup(s) lemon juice (from about 1 lemon)

  3. 1 teaspoon(s) dried oregano

  4. 3/4 teaspoon(s) salt

  5. 1/4 teaspoon(s) fresh-ground black pepper

  6. 1/2 cup(s) olive oil

  7. 1 large head romaine lettuce , cut into bite-size pieces (about 1 1/2 quarts)

  8. 1 English cucumber , halved lengthwise and cut into thin slices

  9. 3 tomatoes , cut into wedges

  10. 1 red onion , cut into thin slices

  11. 1 green bell pepper , cut into 1/2-inch pieces

  12. 3/4 cup(s) Kalamata olives , pitted

  13. 8 ounce(s) feta , crumbled (about 1 1/2 cups)

Instructions Jump to Ingredients ↑

  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, tomatoes, onion, bell pepper, olives, cheese, and pepperoni and toss to coat.

  3. Wine Recommendation: Usually salads call for white wines, the crisper and fruitier the better, but the pepperoni here points toward a red. Italy's Bardolino or Valpolicella will work well.

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