Greek Salad with Pepperoni

By Addie

Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.

Ingredients

• 1/4 pound thin-sliced pepperoni sausage, slices cut in half
• 1/4 cup fresh lemon juice, from about 1 lemon
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup olive oil
• 1 large head romaine lettuce ,cut into bite-size pieces (about 1 1/2 quarts)
• 1 English cucumber, halved lengthwise and cut into thin slices
• 3 tomatoes, cut into wedges
• 1 red onion, cut into thin slices
• 1 green bell pepper, cut into 1/2-inch pieces
• 3/4 cup Kalamata olives, pitted
• 8 ounces feta cheese, crumbled (about 1 1/2 cups)

Preparation

Step 1

In a large frying pan, cook the pepperoni over moderate heat, stirring occasionally, until lightly browned, about 3 minutes. Drain.

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.
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REVIEWS:

This salad is a real crowd pleaser. Invariably, someone always asks me for this recipe. Earnest

This is a fun Salad. Love it.