How to Make It
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.
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.