Follow these steps for perfect results
olive oil
white wine vinegar
dried oregano
garlic clove
minced
romaine lettuce
chopped
garbanzo beans
drained
red bell pepper
diced
red onion
very thinly sliced
fresh fennel bulb
very thinly sliced
feta cheese
crumbled
Italian Genoa salami
thinly sliced, cut into strips
Kalamata olives
sliced pitted
Whisk olive oil, white wine vinegar, dried oregano, and minced garlic in a small bowl.
Season the dressing to taste with salt and pepper.
Combine chopped romaine lettuce, drained garbanzo beans, diced red bell pepper, thinly sliced red onion, thinly sliced fresh fennel bulb, crumbled feta cheese, salami strips, and sliced Kalamata olives in a large bowl.
Pour the dressing over the salad ingredients.
Toss the salad to coat all ingredients evenly.
Mound the salad on a platter and serve immediately.
Expert advice for the best results
Add a squeeze of lemon juice for extra brightness.
Chill the salad for 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made a few hours ahead, but add dressing just before serving.
Mound on a platter or arrange in individual bowls.
Serve as a side dish or light meal.
Pairs well with grilled pita bread.
Complements the salad's acidity
Discover the story behind this recipe
Combines elements of Greek and Italian cuisine, both known for fresh ingredients and vibrant flavors.
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