Ingredient ! 1 head iceberg lettuce, chopped into large chunks 1 large cucumber peeled, cut in half lengthwise and cut into slices
3 stalks celery chopped into pieces half medium sized red onion, sliced in half and sliced thin one by four cup Greek Salad Dressing, plus extra for serving 2 -3 tomatoes cored and cut into wedges half cup pitted Kalamata olives, left whole half cup pepperoncini, left whole 8 ounces of good quality feta cheese pound sliced deli roast beef, chopped into pieces one by three pound sliced deli Virginia ham, chopped into pieces one by three pound sliced deli Genoa salami, chopped into pieces Italian or French bread slices, to serve with salad.
Preparation ! To prepare the salad, In a large bowl toss lettuce, cucumber, celery and red onion. Add three buy four cup of the Greek Salad Dressing and toss. Lay tomato wedges across the top and sides of dressed lettuce. Add olives and pepperoncini.
Sprinkle feta across top and place cut meat in center. To serve, portion on to individual plates or bowls and pour on additional dressing as desired. Serve with sliced Italian or French bread.