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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 

April 2014


Credit: © Beth Kirby

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


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.

Suggested Pairing

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.