Ingredients
1/4 lb. thin-sliced pepperoni
1/4 c. lemon juice (from about 1 lemon)
1 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. olive oil
1 large head romaine lettuce
1 English cucumber
3 tomatoes
1 red onion
1 green bell pepper
3/4 c. Kalamata olives
8 oz. feta
Preparation
Step 1In a large frying pan, cook the pepperoni over moderate heat, stirring occasionally, until lightly browned, about 3 minutes. Drain.Step 2In 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.Step 3Wine Recommendation: 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.
