Description
A flavorful twist on traditional Greek salad featuring a variety of meats and fresh vegetables.
Ingredients
Scale
- 1 head iceberg lettuce (1½ to 2 pounds), chopped into large chunks
- 1 large cucumber, peeled, halved lengthwise, sliced
- 3 stalks celery, chopped
- 1 small to medium green bell pepper, cut into bite-sized pieces
- ½ medium red onion, thinly sliced
- 2–3 tomatoes, cored and cut into wedges
- ½ cup pitted Kalamata olives, whole
- 1 cup pepperoncini, whole
- 8 ounces good quality feta cheese
- ⅓ pound sliced deli roast beef, chopped
- ⅓ pound sliced deli Black Forest or Virginia ham, chopped
- ⅓ pound sliced deli Genoa salami, chopped
- Italian or French bread slices, to serve
- ¼ cup Greek salad dressing, plus extra for serving
Instructions
- In a large bowl, combine iceberg lettuce, cucumber, celery, bell pepper, red onion, tomatoes, Kalamata olives, and pepperoncini.
- Toss gently with ¼ cup Greek salad dressing until everything is lightly coated.
- Add chopped deli roast beef, Black Forest or Virginia ham, Genoa salami, and crumbled or chunked feta cheese.
- Gently mix all ingredients together, taking care not to break up the feta too much.
- Serve the salad with extra Greek dressing on the side and slices of Italian or French bread.
Notes
- Ensure the feta is of good quality to enhance the flavor of the salad.
- Feel free to adjust the amount of dressing according to taste.
- This salad can be served as a main dish or a side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg