Greek Salad With Pepperoni Recipe

Name: Greek Salad With Pepperoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound thin-sliced pepperoni, slices cut in half; 1/4 cup 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, crumbled (about 1 1/2 cups)

Servings: persons

1/4 pound thin-sliced pepperoni, slices cut in half
1/4 cup 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, 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, 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.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound thin-sliced pepperoni, slices cut in half, 1/4 cup lemon juice (from about 1 lemon), 1 teaspoon dried oregano, 3/4 teaspoon salt, and more.

Yes, Greek Salad With Pepperoni falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Salad With Pepperoni

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