Ingredients
*The amounts vary based on how much salad you intend to make!
Base:
- Iceberg Lettuce (1 head)
- 1-2 Cucumbers
- 1 Block of Feta
- 1 Jar of Green Olives
- 1 Red Onion
- 1 Case of Cherry Tomatoes
- 1 Jar of Banana Peppers
- 1 Can of Chickpeas
- 1 Pepperoni Stick
- 1 Hard Salami Stick
Dressing: (Eyeball it and taste as you go!)
- 3/4 cup Extra Virgin Olive Oil
- 1 TSP Dried or Fresh Garlic
- 1/4 Cup White Wine Vinegar
- 1 TSP Dried Basil
- 1 TSP Dried Oregano
- A Dash of: Salt, Pepper, Onion/Garlic Powder, & Red Pepper Flakes
- 2 TBS Lemon Juice
- A Squeeze of Honey
- Pour a small amount of the Banana Pepper Juice for an extra kick!
Preparation
Wash and slice up the iceberg lettuce then place it in a large mixing bowl. (Optional: Fill your bowl with ice water to chill the lettuce in while you chop all other ingredients, this will make it extra crunchy! Then transfer it into a new bowl once you are ready to mix everything together.) Next, slice the cucumber, green olives, red onion, cherry tomatoes, pepperoni, and salami. Add all contents to the mixing bowl. Rinse and drain your chickpeas and add to the bowl. Top with your banana peppers and broken-down feta. Mix and set aside.
To prepare your dressing mix all of the listed dressing ingredients in a container (I usually use a mason jar.) I eyeball the amounts and taste as I go. I also pour a lot of the banana pepper juice in for the extra kick, but if you’re not so much on the spicy side, just add a small pour.
*TIP don’t mix in the dressing unless you plan on eating it the same day. Store the salad and dressing separately to avoid it getting soggy, pour your desired amount of dressing on top of your salad when you are ready to eat it!
