Greek Salad with Pepperoni

• 1/4 pound thin-sliced pepperoni, slices cut in half
• 1/4 cup lemon juice (from about 1 lemon)
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup olive oil
• 1 large head romaine lettuce, cut into bite-size pieces (about 1 1/2 quarts)
• 1 English cucumber, halved lengthwise and cut into thin slices
• 3 tomatoes, cut into wedges
• 1 red onion, cut into thin slices
• 1 green bell pepper, cut into 1/2-inch pieces
• 3/4 cup Kalamata olives, pitted
• 8 ounces feta, crumbled (about 1 1/2 cups)

1. In a large frying pan, cook the pepperoni over moderate heat, stirring occasionally, until lightly browned, about 3 minutes.
2. Drain.
3. In a large glass or stainless-steel bowl, whisk the lemon juice, oregano, salt, and black pepper.
4. Add the oil slowly, whisking.
5. Add the lettuce, cucumber, tomatoes, onion, bell pepper, olives, cheese, and pepperoni and toss to coat.

thin, lemon juice, oregano, salt, freshground black pepper, olive oil, head romaine lettuce, cucumber, tomatoes, red onion, green bell pepper, olives, feta

Taken from www.foodandwine.com/recipes/greek-salad-with-pepperoni (may not work)