Pepperoni—sliced thin, sautéed until crisp—is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
Slideshow: Terrific Green Salads
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)
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.
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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