Follow these steps for perfect results
pepperoni
thin-sliced, slices cut in half
lemon juice
fresh
dried oregano
salt
black pepper
fresh-ground
olive oil
romaine lettuce
cut into bite-size pieces
cucumber
halved lengthwise and cut into thin slices
tomatoes
cut into wedges
red onion
cut into thin slices
green bell pepper
cut into 1/2-inch pieces
Kalamata olives
pitted
feta
crumbled
Cook pepperoni in a frying pan over moderate heat, stirring occasionally, until lightly browned (about 3 minutes).
Drain the cooked pepperoni.
In a large bowl, whisk together lemon juice, oregano, salt, and black pepper.
Slowly add olive oil to the bowl, whisking continuously.
Add lettuce, cucumber, tomatoes, onion, bell pepper, olives, cheese, and pepperoni to the bowl.
Toss all ingredients together to coat with the dressing.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Chill the salad for 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
The dressing can be made ahead of time. Add the vegetables just before serving.
Serve in a large bowl or individual plates. Garnish with extra crumbled feta and a drizzle of olive oil.
Serve as a side dish or a light lunch.
Pairs well with grilled chicken or fish.
Complements the acidity and freshness of the salad.
Discover the story behind this recipe
A staple dish in Greek cuisine, often served at gatherings and celebrations.
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