• Fast

Ingredients

1. 1/4 pound thin-sliced pepperoni, slices cut in half
2. 1/4 cup lemon juice (from about 1 lemon)
3. 1 teaspoon dried oregano
4. 3/4 teaspoon salt
5. 1/4 teaspoon fresh-ground black pepper
6. 1/2 cup olive oil
7. 1 large head romaine lettuce, cut into bite-size pieces (about 1 1/2 quarts)
8. 1 English cucumber, halved lengthwise and cut into thin slices
9. 3 tomatoes, cut into wedges
10. 1 red onion, cut into thin slices
11. 1 green bell pepper, cut into 1/2-inch pieces
12. 3/4 cup Kalamata olives, pitted
13. 8 ounces 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.

Notes

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.