1 cucumber english halved lengthwise cut into thin slices
1.5 cups feta crumbled
1 bell pepper green cut into 1/2-inch pieces
0.3 teaspoon fresh-ground pepper black
0.8 cup kalamata olives pitted
0.3 cup juice of lemon (from 1 lemon)
0.5 cup olive oil
1 teaspoon oregano dried
0.3 pound thin- pepperoni cut in half
1 onion red cut into thin slices
1 large head romaine lettuce cut into bite-size pieces ( 1 1/2 quarts)
0.8 teaspoon salt
3 tomatoes cut into wedges
Equipment
bowl
frying pan
whisk
Directions
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.
Wine 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.
