Greek Salad With Pepperoni
Deborah
Greek Salad With Pepperoni
ingredients
- 1/4 pound(s) thin-sliced pepperoni, slices cut in half
- 1/4 cup(s) lemon juice (from about 1 lemon)
- 1 teaspoon(s) dried oregano
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground black pepper
- 1/2 cup(s) 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(s) Kalamata olives, pitted
- 8 ounce(s) feta, crumbled (about 1 1/2 cups)
directions
- 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
Test-Kitchen Tip: Using an English or hothouse cucumber, the long and skinny kind sold in shrink-wrap, eliminates the need for peeling and seeding. You can substitute two regular cucumbers for the one English cucumber here, but they should be peeled, halved lengthwise, seeded, and sliced. Likewise, you can replace the seeded cucumbers in any of our recipes with English.
- 4
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.
Source: Deborah
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