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Greek Salad with Meat
Our attempt at recreating the legendary Greek Salad with Meat served at Christo’s Restaurant in Brockton, Massachusetts.
Ingredients
1 head iceberg lettuce (about 1 1/2 to 2 pounds), chopped into large chunks
1 large cucumber peeled, cut in half lengthwise and cut into slices
3 stalks celery chopped into pieces
1 small to medium green bell pepper, cut up into bite sized pieces
1/2 medium sized red onion, sliced in half and sliced thin
1/4 cup Greek Salad Dressing, plus extra for serving
2 –3 tomatoes cored and cut into wedges (depending on size)
1/2 cup pitted Kalamata olives, left whole
1 cup pepperoncini, left whole
8 ounces of good quality feta cheese (or more based on your preferences)
1/3 pound sliced deli roast beef, chopped into pieces
1/3 pound sliced deli Black Forest or Virginia ham, chopped into pieces
1/3 pound sliced deli Genoa salami, chopped into pieces
Italian or French bread slices, to serve with salad
Instructions
- To prepare the salad: In a large bowl toss lettuce, cucumber, celery, green peppers and red onion.
- Add ¼ cup of the Greek Salad Dressing and toss then pour out onto a serving platter or large serving bowl.
- Lay tomato wedges across the top and sides of dressed lettuce.
- Add olives and pepperoncini.
- Sprinkle feta across the top along with the cut meat.
- To serve, portion onto individual plates or bowls with additional dressing on the side.
- Serve with sliced Italian or French bread.
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Find it online: https://www.afamilyfeast.com/greek-salad-with-meat/
