1 head romaine lettuce or 2–3 heads hearts of romaine
3 Persian cucumbers, sliced lengthwise and chopped into quarter round pieces
1 pint cherry tomatoes
3 ounces salami, cut into 1/4” x 1 1/2 ” strips
2 cups chopped leftover spiedes, or cooked chicken
1 can garbanzo beans, rinsed and drained
1 red bell pepper, seeded and diced into 1/2” pieces
4 – 5 pepperoncini, chopped
3 ounces feta, crumbled
2 T capers
Instructions
Whisk together the lemon zest, lemon juice, vinegar, garlic, honey and oregano. Slowly whisk in the olive oil. Taste and season with salt and pepper. Set aside.
Slice the romaine in thin slices, about 1/3″ ribbons. Arrange the lettuce, cucumbers, tomatoes, salami, chicken, garbanzo beans, red bell pepper, pepperoncini, feta and capers in a wide serving platter or shallow bowl.
You can toss all the ingredients together with the dressing, or allow guests to serve themselves so they can pick and choose the ingredients they prefer.